Easiest Way to Make Perfect Penne In Chicken Soup

Penne In Chicken Soup. This is a quick and easy dish in which penne pasta is tossed with chicken in a simple sauce of cream, pesto and Parmesan cheese. I sometimes substitute chicken broth for half the heavy cream called for in the recipe to reduce calories. Season chicken with salt, pepper, garlic powder, and Italian seasoning.

View top rated Penne chicken soup recipes with ratings and reviews. Use penne, mini penne, or macaroni pasta in this easy chicken casserole. Condensed soup and frozen vegetables cut down on preparation time, and some sour cream and Parmesan cheese add flavor. You can have Penne In Chicken Soup using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Penne In Chicken Soup

1. You need 2 cup of penne.
2. Prepare 1 cup of napa cabbage.
3. Prepare 1 cup of thinly slice carrot.
4. Prepare of SIMPLE CHICKEN SOUP/ STOCK.
5. It's 2 cup of cut small strip of chicken.
6. You need 1 tsp of Salt.
7. It's 1 tsp of White pepper.
8. You need 3 tbsp of oil.
9. You need 1 1/2 liter of water.
10. You need 5 small of cocktail sausage optional add on.
11. You need of pounded paste.
12. It's 3 clove of pounded garlic.
13. Prepare 3 small of pounded shallot.
14. Prepare of garnish.
15. You need 1 pinch of parsley.

You can use poached chicken breasts in the recipe, but if you need a shortcut, rotisserie. The Laowai Chef puts together an excellent chicken noodle soup using penne pasta. Delicous combination of flavors, but I thought a bit too much penne for the amount of chicken. Stir through the cheese, then ladle into bowls.

Penne In Chicken Soup instructions

1. POUNDED PASTE.
2. pound garlic and shallot.
3. PENNE CHICKEN AND SAUSAGE SOUP.
4. in pan with oil sauté pounded garlic and shallot paste then add chicken.
5. add water and bring it to a boil.
6. add penne and carrot then simmer for 10 minute.
7. add cocktail sausage and continue for another 3 minute.
8. add napa cabbage and seasoning and simmer for the last 3 minutes.
9. serve hot top parsley.

Sprinkle over extra cheese, if you like. Cool the remaining soup, remove the thyme and chill. Will keep for up to seven days. Reheat in a pan, adding some water if it's thickened. The chicken will continue to cook in the sauce, and basically, will be falling off the bone by the time it's all over.