Description
Homemade chickarina soup with tender chicken meatballs, pearl pasta, and rich flavorful broth. Fresher and healthier than canned.
Ingredients
- 1 3/4 pounds bone-in chicken thighs and drumsticks
- Kosher salt and freshly ground black pepper
- 1 teaspoon whole black peppercorns
- 1 bay leaf
- 8 ounces boneless skinless chicken breast, cut into 2-inch pieces
- 1/4 cup chicken broth
- 2 tablespoons breadcrumbs
- 1 teaspoon baking powder
- 1 small clove garlic, halved
- 3 tablespoons + 2 teaspoons olive oil, divided
- 1/2 ounce Parmesan cheese, grated, plus more for serving
- Pinch white pepper
- 1 medium onion, diced (1 cup)
- 1 large carrot, diced (1 cup)
- 2 stalks celery, diced (1 cup)
- 1 cup pearl pasta or Israeli couscous
- 1/4 cup chopped parsley for garnish
Instructions
- Place chicken thighs and drumsticks in a pot with salt, peppercorns, bay leaf, and water. Simmer 45 minutes. Shred meat and strain stock.
- In a food processor, combine chicken breast, broth, breadcrumbs, baking powder, garlic, 2 tsp oil, Parmesan, salt, and pepper. Pulse to paste and chill.
- Heat 3 tbsp oil, add onion, carrot, celery, and salt. Cook 3–5 min.
- Add stock, shape and drop small meatballs into soup. Add pasta and simmer until al dente.
- Return shredded chicken, adjust seasoning, and serve topped with Parmesan and parsley.
Notes
- To freeze: omit pasta and add when reheating.
- Use gluten-free pasta and breadcrumbs for a gluten-free version.
- Add lemon juice for brightness before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American