It uses market-bought rotisserie chicken and is enhanced with the flavors of bottled marinara sauce, fresh basil and Parmesan cheese. The pasta is cooked right in the soup. So, there’s no extra ...

While chicken cooks, bring a large pot of salted water to a boil over high. Add pasta, and cook 1 minute less than package directions for al dente. Remove chicken from Dutch oven, and let cool ...

Chicken broth. You can also use vegetable broth ... PRO TIP: For an extra burst of heat in your italian pasta soup, add some ...

Gently poaching a single chicken breast in the broth keeps it tender and moist, as kabocha squash and ditalini pasta release just enough starch while they cook (in the same pot!) to give the soup ...

The chicken will probably be about 4 1/2 pounds ... No need for a fine cut here; this is a rustic, country soup. Add your pasta and parsley to the soup and finish by seasoning with fresh ground ...

Do you cook pasta before adding it to chicken soup? Cooking the noodles separately allows for their texture to stay chewy. When they remain overlong in the hot broth, they can become mushy.