Chickarina Soup
The recipe that makes Progresso jealous.
When I was a kid there were 2 things that were great about sick days:
Unlimited access to the TV without having to fight my siblings (Jerry! Jerry! Jerry! Because what else was on in the middle of the day!?)
My mom would make me a can of chickarina soup.
If that can of Progresso chickarina soup brings back the same warm and fuzzy childhood memories, you need to try this homemade version.
One of my favorites parts of the original chickarina soup are the mini chicken meatballs. If you’ve never made drop meatballs before, you’ll be delighted to see how easy it is. Just drop the meatballs into the simmering soup and watch them rise to the top.
Grab these kitchen tools:
Sharp knife and cutting board for chopping onion, carrot and celery
Large pot like a soup pot or dutch oven
Liquid measuring cup, 1 cup and 1/4 cup dry measuring cups, measuring spoons
Soup spoon and tongs
2 forks for shredding chicken
** Printable PDF for download at the bottom
Chickarina Soup Recipe
Cook Time: 55 minutes | Serves 6
Ingredients:
Soup Ingredients
2 tbsp olive oil
1 yellow onion - diced
1 cup diced carrot
1 cup diced celery
1 tsp salt
1/2 tsp pepper
4 boneless skinless chicken thighs
4 cups chicken broth
4 cups water
3/4 cup dry pastina or dry pearl cous cous
Chicken Meatball Ingredients
1 lb ground chicken breast
1 egg
1/2 tsp salt
2 tbsp fresh chopped parsley or 1/2 tbsp dried
Instructions:
Heat 2 tbsp olive oil in a large pot or dutch oven over medium heat. When the oil is hot add 1 diced yellow onion, 1 cup diced celery, 1 cup diced carrots to the pot along with 1 tsp salt and 1/2 tsp black pepper
Saute until the veggies are they are soft and fragrant - about 7 minutes. Add 4 boneless skinless chicken thighs, 4 cups water and 4 cups chicken broth to the pot and bring to a boil.
Reduce to a simmer and simmer for 14 minutes uncovered. As the chicken thighs cook some white foam will rise to the top so you can skim that off with a spoon.
Prepare the chicken meatballs by combining 1 lb ground chicken, 1 egg, 1/2 tsp salt and 2 tbsp fresh parsley in a mixing bowl
When the chicken thighs have simmered for 14 minutes, remove from the pot, but keep the soup simmering
Drop meatballs into soup: take about 1 heaping tsp of the chicken meatball mixture and drop each one directly into the simmering broth on the stove. The meatballs will start to rise to the top as they cook.
Once you have added all of your meatballs to the simmering pot, shred your cooked chicken thighs and add them back to the pot along with 3/4 cup dry pastina
Continue simmering the soup for about 15 minutes
At this point the pasta should be fully cooked and you can remove the soup from the heat. Top soup with parmesan, lemon zest and parsley and serve!
