Soup
Chicken and High-Protein Shell Soup
Bone-in chicken simmers with aromatics and thyme for a soup ladled over high-protein pasta shells and finished with Parmesan.
- Yield
- 4 to 6 servings
- Cuisine
- American
Serving ideas
Finish each bowl with freshly grated Parmesan.
Ingredients
See the ingredient checklist
- 2 bone-in skin-on chicken leg quarters, or bone-in skin-on breasts
- 1 medium yellow onion, finely chopped
- 3 celery ribs, thinly sliced
- 3 medium carrots, peeled and thinly sliced
- 10 cloves garlic, minced
- 8 cups low-sodium chicken bone broth
- 4 sprigs thyme
- kosher salt
- 8 oz high-protein small pasta shells
- finely grated Parmesan
- chopped fresh parsley
Before you cook
Keep the cooked shells separate from the broth until serving.
How to make Chicken and High-Protein Shell Soup
Bring the chicken, onion, celery, carrots, garlic, broth and thyme to a simmer in a 5- to 6-quart pot. Simmer briskly over medium heat for 15 to 20 minutes.
Reduce to medium-low and simmer gently for about 45 minutes more, until the chicken pulls away from the bone. Let the chicken cool briefly, discard the bones and shred the meat back into the soup.
Cook the pasta in a separate pot of salted water until al dente and drain it.
Divide the shells among bowls. Ladle the soup over them and top with Parmesan and parsley.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Chicken and High-Protein Shell Soup
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Ingredients
- 2 bone-in skin-on chicken leg quarters or bone-in skin-on breasts
- 1 medium yellow onion, finely chopped
- 3 celery ribs, thinly sliced
- 3 medium carrots, peeled and thinly sliced
- 10 cloves garlic, minced
- 8 cups low-sodium chicken bone broth
4 sprigs thyme- kosher salt
- 8 oz high-protein small pasta shells
- finely grated Parmesan
- chopped fresh parsley
Instructions
- Bring the chicken, onion, celery, carrots, garlic, broth and thyme to a simmer in a 5- to 6-quart pot. Simmer briskly over medium heat for 15 to 20 minutes.
- Reduce to medium-low and simmer gently for about 45 minutes more, until the chicken pulls away from the bone. Let the chicken cool briefly, discard the bones and shred the meat back into the soup.
- Cook the pasta in a separate pot of salted water until al dente and drain it.
- Divide the shells among bowls. Ladle the soup over them and top with Parmesan and parsley.
Notes
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