Chicken Soup with Tri-Color Pasta is a comfort in a bowl of warm, flavorful broth filled with homemade vegetable-colored pasta, carrots, celery, onions, and tender chicken pieces. I feel better already!
How do I make the pasta for Chicken Soup with Tri-Color Pasta?
I’m glad you asked because I did a blog last week on exactly how to make tri-colored pasta. YAY, hop on over the blog (click here) and check it out. Here it is in a nutshell. The key to the color in the pasta is vegetable juice. I used beets (red pasta), spinach (green pasta), and tomato paste (orange pasta). That’s right; the orange pasta is tomato paste, not carrots. However, you could also use carrot juice for the orange pasta.
You don’t use enough juice to give a vegetable flavor to the pasta; it is purely for looks. Use my pasta recipe, or if you have a favorite pasta recipe, use it and substitute vegetable juice in place of the water. I love the beautiful hue of the pasta in soup and pasta dishes.
Let’s gather the ingredients for Chicken Soup with Tri-Color Pasta.
Did you make the pasta or purchase some? In addition to the pasta, you will need cooked chicken. A rotisserie chicken is great. You will only use part of it. However, the rest will make a delicious sandwich, chicken salad, or main dish.
In addition to the chicken, cut up some carrots, celery, and onions. The rest of the ingredients are seasonings and broth.
Let’s get cooking and make Chicken Noodle Soup with Tri-Color Pasta.
Cook the noodles in boiling salted water to al-dente. Drain, and rinse the pasta and set it aside. I add the cooked pasta just before serving. The uncooked pasta soaks up a lot of the chicken broth otherwise.
Saute the onions and celery in a Dutch Oven until translucent. Add the seasonings, carrots, broth, and simmer until the vegetable is perfectly done.
Add the noodles and cut up chicken pieces. Heat through and serve.
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- 6 ounces Homemade Tri-Color Pasta (170g) click here for how to make the pasta.
- 1 tsp vegetable oil
- ½ cup chopped onions or scallions (50g)
- ½ cup diced celery (60g)
- ½ cup sliced carrots(70g)
- 4 cups A good quality low salt chicken broth (click here for my recipe)
- 1 tsp oregano
- 1 tbsp Parsley
- 1 tsp Umami powder (optional flavor enhancer)
- 1 cup diced cooked chicken (a rotisserie chicken works great.
- 1 tbsp fresh parsley for garnish
- Precook the noodles in 6 cups of boiling salted water. Cook the noodles to al-dente. Immediately drain, rinse with cold water, and set aside.
- In a small dutch oven or medium-size kettle, saute the celery and onions in the oil on medium-high heat. Saute until the onions are translucent.
- Add chicken broth, seasonings and carrots. Simmer until the carrots are the desired texture.
- Add the chicken and cooked noodles. Add salt and pepper to taste.
- Heat until hot and serve with some scallion tops and fresh chopped parsley garnish