Cheesy Green Chicken Pasta Soup

Lynn Socko

By
@lynnsocko

This is a great way to use leftover chicken. Also if you have leftover chicken stock, and you make salsa ahead of time, this entire dish only takes about 30 min to put together and serve.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

a crowd

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

6 c
total chicken stock, home made or low sodium
4 c
roasted tomatillo salsa or salsa verde
4 c
chicken, cooked and shredded or cubed
4 c
cooked pasta

CHEESE SAUCE

1/2 c
butter
1/2 c
flour
2 c
mexican cheese, grated
12 oz
can fat free milk
2 c
chicken stock (from soup pot)

END SEASONING

1 tsp
ea. granulated garlic and onion
1 tsp
black pepper
1 dash(es)
thyme
salt to taste

Directions Step-By-Step

1
NOTE: If using homemade chicken stock and homemade salsa you will probably not need to add more seasonings, because there is so much flavor and vegetables already in both. If using store bought broth and salsa you may want to saute some onion and garlic and add to the broth and add more granulated garlic, onion, pepper and salt.
2
Reheat broth on stove top. Remove 2 c of broth for cheese sauce and set aside. Add salsa and chicken to pot of broth and continue to heat.
3
Meanwhile make a roux with the 1/2 c butter and 1/2 c of flour. Add 2 c of hot stock to roux, make sure you remove all lumps. Add room temp canned milk. Once roux is thickened remove from heat and add cheese. If cheese becomes stringy, add a couple dashes of lime juice. Stir until melted.
4
Add cheese sauce back into pot of soup, stir to combine. Add granulated garlic and onion, black pepper and thyme. Simmer for about 10 min, taste and add salt and re-season if needed.
5
Boil pasta to al dente, drain and add to soup pot.
6
Serve with sour cream, cilantro, or any of your favorite Mexican flavored condiments. Cotjia cheese would be a great addition.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy