Spicy Chicken Asiago Soup Recipe

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Spicy Chicken Asiago Soup

Michelle Bersani =^..^=


This is so good on a snowy day. If you don't like spicy, just cut out the cayenne.
I hope you like it.

★★★★★ 1 vote
15 Min
25 Min


1/4 c
olive oil
2 c
onions, diced
1/2 c
garlic, chopped
1 c
celery, bias- cut
2 c
carrots, half moon cut
1 tsp
each, salt, pepper, cayenne
2 Tbsp
fresh rosemary, chopped
1 gal
chicken broth (i use homemade stock)
2 lb
cooked ckicken breast, pulled apart (bite size)
1/2 c
asiago cheese, shredded
1/2 c
parmasean cheese, grated
1/2 lb
small shell pasta, cooked al dente
6 oz
fresh spinach leaves, washed and chopped (more or less, to your taste)
asiago cheese, garnish to taste (optional)


1In large pot over medium-high heat, heat oil.
2Add onions and garlic and saute until light brown. Lower heat and add celery, carrots, salt and pepper.
3Saute until vegetables are tender. Add rosemary and cook briefly.
4Add broth, cayenne and cooked chicken. Stir in Asiago and Parmesan cheeses. Simmer 10 minutes.
5Adjust seasonings with salt and pepper if needed. Serve immediately or cool in refrigerator.
6To serve: Portion pasta, spinach and cheese for garnish into bottom of individual serving dishes. Top with hot soup.

About this Recipe

Course/Dish: Chicken Soups