Spicy Chicken & Radiatore Soup

How to make a Spicy Chicken and Radiatore Soup.

Ingredients: Serves 4-6

To make the chicken stock:

  • 6 chicken thighs
  • 2 stalks of celery
  • 1 medium onion, cut in half
  • 1 bay leaf

For making the soup:

  • 8 oz. dried radiatore pasta, cooked according to package directions
  • 5 chopped Roma tomatoes or one 15 oz. can diced tomatoes
  • 1 15 oz.  can Canellini beans, drained
  • 2 Tbs tomato paste
  • 1 Tbs minced garlic
  • 1 cup shredded carrots
  • 1 tsp red pepper flakes
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 2 Tbs dried parsley
  • 2 tsp salt (or more, to taste)
  • 1 tsp ground black pepper
  • 1 quart hot water


To make the chicken stock:

  1. Make the chicken stock by boiling the chicken stock ingredients for 10 minutes, then reducing to simmer.
  2. Simmer gently for an hour.
  3. Remove chicken, set aside in a bowl and strain broth.

To make the soup:

  1. Shred the chicken with your hands or chop with a knife and set aside in a bowl.
  2. Add to the quart of chicken broth a quart of hot water, the tomato paste, spices, salt and pepper, garlic, shredded carrots and chopped tomatoes.
  3. Chop more celery and add to the broth and also add a chopped onion.
  4. Bring all to a simmer for about ten minutes.
  5. Add the can of canellini beans and the chicken.
  6. Simmer for five more minutes, stirring occasionally.
  7. Add the cooked, drained pasta to the soup.
  8. Allow to simmer gently for another five or ten minutes until the vegetables are tender.
  9. Taste for flavour and add salt if needed.
  10. Serve topped with a sprinkling of parsley flakes and grated Parmesan cheese.
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