A friend of mine makes this lovely chicken pasta soup and posts it online for others to salivate on. It always looks so irresistibly good, so I decided it was time to cook some at home too. After all, a nice bowl of delicious soup fresh from the stove is always good to have these cold winter nights.
Because this soup has meat, veggies and pasta in it, you can eat it by itself and it’s a complete meal. The first few times I made this, I cooked a lot. But as is common with pasta dishes, it’s always not so great anymore if you try to reheat it for the next meal. The pasta is already soggy or bloated, and the soup has mostly disappeared. So, recently, I came up with an idea on how to enjoy this dish for more than 1 mealtime, without compromising the pasta.
CHICKEN PASTA SOUP
2 cups chicken fillet, skin removed and cut to cubes
8 cups of water
Dash of salt
4 tablespoons butter
1 brown onion, minced
6 cloves of garlic, crushed and minced
1 large carrot, diced
3 stalks celery, minced
1 cup ham, chopped
1 chicken cube
1 ½ cups chopped cabbage (optional)
225g elbow macaroni (can be substituted with any similar pasta)
1½ cup thick cream
Salt and pepper to taste
Grated/shredded cheese (optional topping)
Heat water in a pot. Add chicken and salt. Let boil until chicken is thoroughly cooked.
While the chicken is cooking, melt butter in a separate pan. Sauté onion and garlic until they are cooked, then add carrot, celery and cabbage. Cook for about 3 minutes.
Remove the chicken from the pot once cooked, but let the pot remain on the stove. Cook pasta in the same water and pot for 10 minutes.
Quickly shred cooked chicken into strips. Add chicken, ham and chicken cube into the pan with the veggies. Cook for 2 minutes.
When the pasta is almost cooked, carefully add the veggie-chicken mixture into the pot containing the pasta. Stir well.
Add cream, salt and pepper into the soup. Cook for about 2 minutes. Be careful not to get the pasta overcooked. Transfer to a serving bowl and serve with grated cheese on top.
It’s best to eat this soup in one sitting, otherwise the pasta will absorb the soup and become bloated and dry by the next meal time.
However, if you are time or energy poor (as many of us are) and wish to prepare this soup for two meals, but don’t want to compromise the quality of the cooked pasta, prepare the dish as is, BUT cook only half of the pasta required. Then, add only half of the veggie-chicken mixture and cream to the cooking pasta, reserving the other half for the next meal.
For the next meal, boil the remaining pasta, then add the reserved half of the veggie-chicken mixture when the pasta is almost cooked. Add the remaining cream and season according to taste.