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–+ servings

Creamy Chicken Pepper Soup

A comforting and creamy chicken pepper soup featuring acini di pepe pasta, perfect for cozy dinners and gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2–4 teaspoons freshly cracked black pepper (to taste)
  • 1 pound boneless, skinless chicken thighs or breasts
  • 0.5 teaspoon salt (about) total
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 2 medium carrots, finely diced
  • 1 teaspoon red pepper flakes (optional)
  • 6 cloves garlic, minced
  • 6 cups low-sodium chicken broth (plus more as needed)
  • 1 cup acini di pepe pasta
  • 1-2 cups finely grated hard aged cheese
  • 0.5 cup heavy cream
  • 0.5 lemon zest and juice from 1/2 lemon
  • 0.25 cup fresh parsley, finely chopped

Method
 

Preparation
  1. Pat the chicken dry and season lightly with salt and cracked black pepper.
  2. In a large soup pot, heat the butter and olive oil over medium-high heat. Add the chicken and cook for 3-4 minutes on each side until golden. Remove the chicken and set aside.
  3. In the same pot, add about 2 teaspoons of cracked black pepper and sauté for 1-2 minutes until fragrant.
  4. Add the diced onion, celery, and carrots, along with a pinch of salt. Cook for 6-8 minutes, stirring occasionally, until the vegetables soften.
  5. Stir in the minced garlic and cook for an additional 30 seconds.
Cooking
  1. Pour in the chicken broth and return the chicken to the pot. Bring to a gentle boil, then reduce the heat and simmer for about 20 minutes.
  2. Remove the chicken again, shred it, and return it to the pot.
  3. Stir in the acini di pepe and allow to simmer for 6-8 minutes, adding more broth if needed.
  4. Reduce heat to low and gradually mix in the grated cheese until melted. Then add the heavy cream, lemon zest, and juice.
  5. Stir in fresh parsley and adjust seasoning if desired.
  6. Serve hot, finishing with a sprinkle of cracked black pepper.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 5g

Notes

This soup pairs wonderfully with rustic bread for dipping or a simple side salad. Leftovers can be stored in the fridge for 3-4 days and can be frozen for longer storage, just leave out the pasta when storing.

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