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Creamy Chicken Pepper Soup

A warm and comforting soup made with tender chicken, creamy goodness, and delightful acini di pepe pasta, perfect for weeknights and special occasions.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 1 tablespoon unsalted butter For sautéing
  • 1 tablespoon olive oil For sautéing
  • 2–4 teaspoons freshly cracked black pepper To taste
  • 1 pound boneless, skinless chicken thighs or chicken breasts Use thighs for more flavor
  • ½ teaspoon Salt To taste
Vegetables
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 2 medium carrots, finely diced
  • 1 teaspoon red pepper flakes Optional for extra heat
  • 6 cloves garlic, minced Adds flavor
Broth and Pasta
  • 6 cups low-sodium chicken broth Plus more as needed
  • 1 cup acini di pepe pasta Small pasta pearls
Cream and Toppings
  • 1-2 cups finely grated hard aged cheese Like Parmesan or Pecorino
  • ½ cup heavy cream For creaminess
  • ½ fruit lemon, zest and juice Adds brightness
  • ¼ cup fresh parsley, finely chopped For garnish

Method
 

Preparation
  1. Pat the chicken dry, then season it lightly with salt and cracked black pepper.
  2. Heat the butter and olive oil in a large soup pot over medium-high heat.
  3. Add the chicken and cook for about 3–4 minutes on each side until golden brown.
  4. Once done, remove the chicken from the pot and set aside.
Cooking
  1. In the same pot, toss in about 2 teaspoons of cracked black pepper and stir constantly for 1–2 minutes.
  2. Add the onion, celery, carrots, and a small pinch of salt. Optional: toss in red pepper flakes.
  3. Cook for 6–8 minutes, until the vegetables soften and take on a light golden hue.
  4. Add the minced garlic and cook for about 30 seconds until fragrant.
  5. Pour in the chicken broth and return the seared chicken to the pot. Bring to a gentle boil.
  6. Reduce the heat to low, partially cover the pot, and let it simmer for roughly 20 minutes, until the chicken is tender.
  7. Remove the chicken again, shred it into bite-sized pieces, and add it back into the soup.
  8. Stir in the acini di pepe and simmer for another 6–8 minutes until the pasta is tender.
Finishing Touches
  1. Reduce heat to low and gradually stir in the grated cheese until melted.
  2. Add the heavy cream, lemon zest, and lemon juice.
  3. Mix in the freshly chopped parsley and adjust seasoning with more salt and black pepper if needed.
Serving
  1. Serve hot in bowls. Optionally sprinkle with extra cracked black pepper on top.

Notes

Feel free to substitute chicken breasts for thighs. Store leftovers in an airtight container in the fridge for up to three days or freeze for up to three months. Check for freshness before consuming leftovers.