Chickarina Soup is a staple for rainy days and cold months. Stay warm and enjoy this Progresso copycat recipe that is packed with flavor and will keep you full and satisfied.
I like making this copycat Progresso Chickarina soup recipe on a cold, snowy day. There is no better feeling than wrapping up in a blanket and eating a warm comfort food.
Try out these shredded chicken appetizer recipes if you’ve got any leftover chicken: Slow Cooker Buffalo Chicken Dip or Crispy Buffalo Chicken Eggs Rolls. They’re perfect for family get-togethers and game day parties.
Easy Chickarina Soup Recipe
I have loved Progresso Chickarina Soup for years, and I have finally perfected the copycat version. While it’s a little more convenient to open up a can, making this flavorful homemade soup is 100% worth it.
Enjoy this hearty soup with Grilled Cheese Roll Ups for lunch or dinner. This easy soup recipe is great to take with you to work because while it is super filling, you don’t need to worry about an afternoon sugar crash.
What is chickarina soup?
Chickarina soup was created by Progresso soup and has been a big hit ever since. I would say that it is a close relative to chicken noodle soup.
Chicken noodle soup has traditional noodles and uses shredded chicken. Chickarina soup has little pearl pasta and tiny meatballs made of ground chicken and ground pork.
Chickarina Soup Ingredients:
Celery: adding fresh celery to this recipe adds a crunchy texture to the soup.
Carrots: I like to use whole carrots, but if you only have baby carrots, you can dice those up and use them.
Yellow onion: a yellow onion works well in this recipe because while it has a strong flavor, it isn’t too overpowering.
Garlic: I love adding garlic to my recipes because it not only adds to the savory flavor, but I also enjoy the health benefits of garlic.
Parsley: I like to use fresh parsley for this recipe, which you can find in your local produce section. If you only have dehydrated parsley, you can use that too.
Garlic and onion powder: I like adding both fresh and powdered garlic and onion. Both ingredients complement each other well and make this a warm and comforting soup.
Bay leaf: adds a hint of mint and freshness to your soup, making it not as heavy.
Olive oil: I like to use extra light virgin olive oil; I don’t recommend using vegetable or canola oil.
Rotisserie chicken: using a precooked whole chicken makes shredding chicken much faster and easier. But you can shred cooked skinless chicken breasts to use too.
Ground chicken and pork: I like to use a half pound of both, but you’re welcome to use a full pound of either. If you’re going to use ground pork, be sure not to pick up ground sausage.
Egg: using an egg for the meatballs will help bind the mixture together so it doesn’t break apart.
Panko: there are so many different options of panko that you can use for your meatballs. I like to use plain panko or plain bread crumbs because I am already adding seasonings to the recipe.
Parmesan cheese: any grated pecorino romano cheese will work, you can pick up a bag of shredded cheese, or you can pick up a wedge and shred it yourself.
Chicken broth: I like to use low sodium chicken broth so the soup doesn’t get too salty. You can use chicken stock or bone broth as well.
How to Make Easy Chickarina Soup:
1. Prepare the meatballs. In a large bowl, combine the ground chicken, ground pork, egg, panko, garlic, parmesan romano cheese, black pepper, and salt. Cover and refrigerate while you prepare the soup.
2. Prepare the soup. Heat olive oil in a large dutch oven or large stock pot over medium-high heat. Add the onion, celery, carrots, garlic, garlic powder, onion powder and a pinch of kosher salt, stirring often until the onion begins to soften (about 5 minutes).
Stir in the chicken broth and bay leaf, cover and bring to a boil.
3. Add the chicken and pasta. Add the parsley, shredded chicken, and pasta.
4. Cook the meatballs. Using a 1 tsp cookie scoop, or measuring spoon, scoop the meatball mixture into the soup and simmer for 10-15 minutes or until the meatballs are cooked through and the pasta is al dente. Taste and add more seasonings if needed.
5. Serve and enjoy! Divide the soup between bowls and serve. Garnish with parmesan cheese if desired.
If you have leftovers, you can store them in an airtight container in the fridge for 2-3 days. This soup freezes well and can be stored in soup cubes or an airtight container for 2-3 months.
Is Chickarina the same as Italian Wedding Soup?
Chickarina and Italian Wedding Soup are very similar but do have a slight difference. While they both have small meatballs and Acini de Pepe, the vegetables added are a little different.
In Chickarina soup, you have celery, carrots, garlic, and onions. Most meatballs in Chickarina soup are made with ground chicken or ground pork.
In Italian Wedding Soup, you will usually have all of the veggies in Chickarina soup, but add in a leafy green vegetable, like spinach. You’re also more likely to use chicken sausage instead of using any pork.
Who makes Chickarina soup?
General Mills, or Progresso, is the company that created the delicious Chickarina soup…but now you can make it from home!
This easy recipe is perfect to make ahead and keep in the freezer for up to three months. I like to use SouperCubes to freeze individual portions to make it super convenient when I am craving this mouthwatering soup.
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Easy Chickarina Soup
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 2 garlic cloves, minced
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 6 cups chicken broth
- 1 1/2 cups Acini De Pepe Pasta, or israeli couscous
- 1 rotisserie chicken, shredded (about 2 cups)
- 1 bay leaf
- 1/4 cup fresh chopped parsley
- In a large mixing bowl, combine the ground chicken, ground pork, egg, panko, garlic, parmesan cheese, black pepper, and salt. Cover and refrigerate while you prepare the soup.
- Heat olive oil in a large dutch oven or soup pot over medium-high heat. Add the onion, celery, carrots, garlic, garlic powder, onion powder and a pinch of kosher salt, stirring often until the onion begins to soften (about 5 minutes). Stir in the chicken broth and bay leaf, cover and bring to a boil.
- Add the parsley, shredded chicken, and pasta.
- Using a 1 tsp cookie scoop or measuring spoon, scoop the meatball mixture into the soup and simmer for 10-15 minutes or until the meatballs are cooked through and the pasta is al dente. Taste and add more seasonings if needed.
- Divide the soup between bowls and serve.
- If you’re buying your ground meat prepackaged by the pound, you can double the meatball recipe and have extra meatballs in your soup or freeze them and enjoy them later with another batch of soup or over pasta.
- To keep the pasta from absorbing too much of the broth, you can cook it separately and add it to the soup as you’re ready to enjoy.