pasta chicken soup


Simple margarita chicken is a solid and delectable supper for occupied weeknights. Succulent, delightful chicken breasts finished off with pico de gallo and cheddar – it’s a delectable southwest-motivated dinner the entire family will cherish!


  • 1/2 cup margarita mix
  • 2 tablespoons chopped 
  • 1/2 tablespoons olive oil
  • 2 tablespoons lime juice,
  • 1 tablespoon orange juice
  • 2 tablespoons honey
  • 1 tablespoon tequila, optional
  • 1 garlic clove, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 boneless skinless chicken breasts

~ Step by step instructions to Make Margarita Chicken Recipe ~

  1. In a gallon-sized zipper sack, join the margarita blend, cilantro, olive oil, lime juice, squeezed orange, honey, tequila, garlic, salt, and pepper.
  2. Close the sack and back rub the fixings together to blend. Add the chicken. Close the sack again and press as a significant part of the air out you can. Knead the marinade into the chicken. Place the sack of chicken in the ice chest for no less than 2 hours, as long as 4 hours.
  3. Preheat the air fryer to 360°F for 10 minutes. Eliminate the chicken from the marinade and spot the chicken bosoms not contacting very high fryer. Dispose of any leftover marinade.
  4. Air fry for 8 minutes, turn the chicken over, and air fry for 8 extra minutes. The chicken is cooked when the inside temperature arrives at 165°F.
  5. On the off chance that that temperature isn’t reached, place it in for one more little while and check once more.
  6. Let the chicken rest for 5 minutes prior to serving.

How to store leftovers?

Permit any extra chicken to cool prior to moving it to a zip-top pack or impenetrable compartment. Refrigerate and utilize any extras within 2-3 days.

How to warm extras?

– For security, utilize a thermometer to guarantee the chicken has been warmed to 165°F regardless of which strategy you pick.

AIR FRYER: Preheat the air fryer to 375°F. Organize chicken in a solitary layer and cook for 4-8 minutes, flipping it once to guarantee in any event, cooking, or until warmed the whole way through.

MICROWAVE: Place the chicken on a microwave-safe plate and add a sprinkle of water. Cover with a microwaveable plate cover or microwave-safe saran wrap and hotness on full power for 1-1/2 to 2 minutes.

Broiler: Place chicken on a wire rack over a baking sheet and prepare at 400°F for as long as 15 minutes. Actually, take a look at the interior temperature to abstain from overcooking.


  • Cook times will fluctuate on the size of the chicken breasts. I make this chicken recipe with bigger bosoms, so more modest ones will invest in some
  • opportunity to cook. Or on the other hand, hammer out the chicken to an even thickness – giving you all the more in any event, cooking.
  • This Recipe for Air Fryer Margarita Chicken is exceptionally delightful, and it makes the chicken extremely delicate. Notwithstanding, don’t
  • marinate for longer than 4 hours, or the chicken might begin to cook on the edges from the corrosive in the marinade.
  • On the off chance that you don’t wish to utilize tequila, you can leave it out altogether with no compelling reason to substitute anything in its place.

Creamy Chicken Gnocchi Soup has a thick and rich stock with mashed carrots, celery, hacked spinach, and gnocchi concealed all through. These preferences are shockingly better than the Olive Garden!


  • 3-4 boneless skinless chicken breasts
  • 1 stalk of celery
  • salt and pepper
  • 1 teaspoon thyme
  • 16 ounces potato gnocchi
  • 2 cups half and half
  • 1 cup fresh spinach
  • ½ white onion
  • 2 teaspoons minced garlic
  • ½ cup shredded carrots
  • 1 tablespoon olive oil
  • 4 cups low sodium chicken broth

~ Step by step instructions to Make Chicken Gnocchi  Soup Recipe ~

  1. Heat olive oil in a huge pot over medium-hot. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are clear.
  2. Add chicken, chicken stock, salt, pepper, and thyme, heat to the point of boiling, then, at that point, tenderly mix in the gnocchi. Bubble for 3-4
  3. minutes longer prior to diminishing hotness to a stew and cooking for 10 minutes.
  4. Mix in cream and spinach and cook another 1-2 minutes until spinach is delicate. Taste, add salt and pepper if necessary, and serve.


For this recipe, I propose you utilize boneless, skinless chicken that is now been cooked and diced in light of the fact that it makes this recipe meet up more without any problem. To do this without anyone’s help, I suggest dicing the chicken prior to cooking it, as it will cook speedier that way. You can cook it shortly with olive oil until it’s recently finished. Add somewhat salt and pepper to it on the off chance that you like.

Another choice is to purchase pre-destroyed, cooked chicken at your supermarket. It will in general be more costly, yet can be worth the effort. The main downsides are that you will have destroyed chicken rather than decent, little, scaled down-solid shapes in your soup and now and then I feel that this sort of chicken will in general have a tad of a chewier surface than when it’s been all the more as of late cooked.

Crockpot Chicken Gnocchi Soup: Frequently Asked Questions

Do I need to utilize evaporated milk?

You can utilize some different options from dissipated milk, yet I observed that vanished milk has the smoothness of creamer or weighty whipping cream without really expecting to go through a lot of creamer in the soup.

My soup extras appear to be not so much soupy but rather thicker. How would it be a good idea for me to respond?

The extras absorb a great deal of the dampness in light of the gnocchi, so you could have to add more vanished milk contingent upon how soupy you need it and additionally the way in which long you’ll keep it around.

Would I be able to make this without dairy milk?

It will not be as smooth with sans dairy milk, yet it should be in any casework. We’d suggest unsweetened almond milk or canned coconut milk and adding an extra tablespoon of cornstarch to the soup.

Slow Cooker Adaptations

I would in any case most certainly utilize cooked, diced chicken. Additionally, go on and sauté the veggies and garlic. Then, at that point, the chicken and veggies generally together in the lower part of your sluggish cooker. Add the fluids and the wide range of various fixings aside from the gnocchi, cream, and spinach. Cook on low for three to four hours, adding the gnocchi in for the last hour of cooking. Prior to serving, add the cream and spinach and mix to join. The spinach should wither rapidly. Serve.


Store in a water/airproof compartment and refrigerate for as long as 3 days or freeze for as long as 90 days.
While this soup can be frozen, the consistency of dairy-based soups isn’t exactly similar when warmed. However, the flavor is as yet amazing.

Creamy Chicken Gnocchi Recipe with cream cheddar is the stuff supper dreams are made of. This extreme solace food is prepared in only 20 minutes for the least demanding at any point midweek treat.


  • 1 lb potato Gnocchi imported from Italy
  • 3 tablespoons extra virgin olive oil 
  • 1 large chicken breasts 
  • salt and pepper 
  • ¼ teaspoon each dried basil, dried thyme, dried parsley
  • 2 tablespoons butter
  • 1 cup sliced mushrooms
  • 2 teaspoons minced garlic
  • ½ cup chicken broth
  • ⅓ cup heavy cream
  • ⅛ teaspoon crushed red pepper flakes
  • 1 cup fresh baby spinach 

~ Step by step instructions to Make Chicken Gnocchi Recipe ~

  1. Fill an enormous pot with water, heat to the point of boiling, add gnocchi and bubble for 2-3 minutes. Channel and flush with cold water, put away.
  2. Season chicken with salt, pepper, basil, thyme, and parsley. Bring 2 tablespoons oil to warm in a huge skillet, add chicken and saute 4-5 minutes until cooked through. Move to a plate or bowl and put away.
  3. Add spread and staying 1 tablespoon oil to the container, alongside mushrooms and garlic. Saute 1-2 minutes until mushrooms are delicate.
    Add gnocchi, chicken, chicken stock, weighty cream, and squashed red pepper chips to the container.
  4. Mix until sauce begins bubbling. Mix in spinach until delicate and shriveled. Season with salt and pepper to taste. Sprinkle Parmigiano Reggiano over the top and serve.


Winters regularly see us get hit senseless with cold fronts here in Minnesota. We’re not talking Oh, I could utilize an adorable scarf cold. We’re talking great beneath zero even the canine won’t go out sort of cold.

I understand some of you luckies couldn’t comprehend that sort of insane. That was me years prior. My radiant Southern California, beachy-back-peddled self had never seen a functioning snowplow, in actuality. I likewise never realized one’s eyelashes could freeze shut. Any reasonable person would agree we’ve become a lot harder (not really my decision.)

Notwithstanding, it’s absolutely my decision that I’ve been dishing up encouraging suppers to keep us warm and hot. Dishes like Healthy Mexican Pasta Bake and Hearty White Chicken Chili.


This simple, one-pot gnocchi bargain is blissfully stacked with delicate soft gnocchi, destroyed chicken, and new spinach leaves.

Particularly while you’re desiring a semi-healthy-ish solace dish. At the point when the weather conditions give you lemons, make lemonade. Or something to that effect. At the point when you live in a spot like this, everything is weather conditions related.

This chicken parm soup is supported by Swanson! I’m so eager to be working with them to make a few flavorful plans for you before very long. Their stock is awesome and the one, in particular, that has a spot in my kitchen.


  • 3/4 pound penne pasta
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24-ounce jar marinara sauce
  • 6 cups chicken stock
  • 1 large red bell pepper chopped
  • 4 large cloves garlic minced
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 2 ounces freshly-grated Parme cheese 
  • 4 cups cooked chopped chicken

~ Step by step instructions to Make Chicken Parm Soup Recipe ~

  1. Cook the pasta to still somewhat firm as indicated by the bundle headings; channel and put away.
  2. Heat the oil in a huge pot over medium to medium-high heat. Add the onion and chile pepper and cook until mellowed yet not sautéed, around 6 to 8 minutes, blending every so often. Add the garlic, rosemary, thyme, salt, and dark pepper, and cook brief more, mixing continually.
  3. Mix in the marinara sauce and chicken stock. Turn the hotness up and bring to a stew.
  4. When stewing, mix in the cheddar and chicken, and hotness until warm, around 2 minutes, mixing oftentimes. Switch off the hotness and mix in the pasta.
  5. Present with more ground Parmesan for garnish.

What’s the best chicken to utilize?

I involved destroyed rotisserie chicken in this chicken parmesan soup, so it’s really speedy and simple to make.
Assuming you like, you can likewise concoct a few chicken bosoms and shred those, or go through extras from a Whole Roast Chicken. Thighs and bosoms both work extraordinary in this soup.

Would you be able to make it early?

This soup is best filled in when it’s made. Assuming it sits for a really long time, the pasta will take on abundance dampness and it will become saturated. However, it will in any case be scrumptious!

Can I freeze chicken parm soup?

I don’t suggest freezing soup with pasta and cheddar in light of the fact that the pasta swells in the cooler and cheddar can become grainy. However, in the event that you leave out the pasta and parmesan, this soup freezes very well.

Variations on This Recipe:

  • Get in certain greens. Mix in 6 cups of slashed child spinach alongside the pasta. Cover the pot and let the soup’s hotness shrink the spinach.
  • Trade out the chicken for anything protein you have. You can utilize 1 1/2 pounds of lean ground hamburger all things being equal. Or then
  • again brown up a few mass Italian hotdogs and utilize that!
  • Make it extra messy. Mix a little destroyed mozzarella into every bowlful of Chicken Parm Soup just prior to serving.
  • Add some crunch. In the event that you love the crunch element of customary Chicken Parmesan, serve this soup with a couple of bread garnishes on top.