Easy Chickarina Soup

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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. 

chickarina soup in a white bowl with toasted bread to the side

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.

If you’re on the hunt for more savory soup ideas, try out my Thai Coconut Curry Chicken Soup, Lemon Orzo Chicken Soup, or Creamy Bacon Corn Chowder.

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.

couscous, celery, carrots, egg, garlic, onion, chicken, and ground meat in individual bowls

Chickarina Soup Ingredients:

Vegetables

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.

a wooden spoon holding a spoonful of chickarina soup over a large pot of soup

Spices

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.

Other Ingredients

Olive oil: I like to use extra light virgin olive oil; I don’t recommend using vegetable or canola oil.

Acini De Pepe Pasta: I like to use Acini De Pepe pasta for this recipe, but you can use Israeli Couscous or another small pasta of your choice.

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.

four photos showing how to make chickarina soup

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.

Storage tips

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.

chickarina soup in a white bowl with bread to the side, a bowl of salt, two spoons, and fresh parsley

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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chickarina soup pinterest long pin

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5 from 12 votes

Easy Chickarina Soup

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. 
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian American
Servings: 6
Calories: 597
Author: Jordan

Equipment

Ingredients

Soup Ingredients

Meatball Ingredients

  • 1/2 lb ground chicken
  • 1/2 lb ground pork
  • 1 egg
  • 1/4 cup panko
  • 4 cloves garlic, minced
  • 1/4 cup grated parmesan cheese
  • 1/2 tsp black pepper
  • 1/4 tsp kosher salt

Instructions

  • 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 tried this recipe, please leave a review letting me know how it was!

Notes

  • 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.
Keywords: chickarina soup

Nutrition

Calories: 597kcal | Carbohydrates: 42g | Protein: 51g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 191mg | Sodium: 1496mg | Potassium: 610mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3936IU | Vitamin C: 8mg | Calcium: 101mg | Iron: 2mg
Nutrition information is approximate and was calculated using a recipe nutrition label generator.
Tried this recipe?I’d love to see your dish, mention @jzeats or tag #jzeats!

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5 from 12 votes (5 ratings without comment)

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Recipe Rating




8 Comments

  1. 5 stars
    The soup was super tasty and it was perfect for the super rainy days we are having lately!

  2. 5 stars
    I’ve never had the canned version, but this soup is very tasty, and it comes together so easy, too. Great recipe!

  3. 5 stars
    Wow, this flavor packed, hearty and comforting soup is going on my “must make” list right now!

  4. 5 stars
    I used to live off chickarina, this is phenomenal!

  5. Julia Maser says:

    5 stars
    BEST version of chickarina I’ve found. Made it twice in one week and would HIGHLY recommend you try it out if you’re looking for a comforting soup.

  6. 5 stars
    This was delicious. I’ve never heard of the canned soup but this was great. The meatballs are very flavorful. I used bone broth to add more protein. Also doubled up the veggies. This is way more than 6 servings which brings down the macros per serving. Thanks so much.