Creamy Chicken and Pasta Soup

Begin by preparing the ingredients: take pasta made from durum wheat. Peel the potatoes, onions, carrots, and celery. Cut the chicken fillet into large cubes and transfer them to a bowl. Add flour, a little salt and pepper, then mix thoroughly until each piece is coated.

Pour olive oil into a heavy-bottomed pot and heat it thoroughly. Carefully transfer the chicken pieces into it and fry over medium heat for 10–15 minutes until the meat develops an appetizing golden crust.

Rinse the peeled potatoes, carrots, onions, and celery under cold running water, then pat them dry with a paper or cotton towel. Dice all the vegetables into medium-sized pieces to ensure even cooking.

Transfer the chopped onion, carrots, and celery to the pot with the chicken, mix thoroughly, and sauté for another 5–7 minutes. Then, pour in the chicken broth, and season with salt and black pepper to taste. Bring to a boil and simmer over medium heat for 15 minutes, until the vegetables are tender and fragrant.

Add the chopped potatoes to the boiling broth and cook for 10 minutes. Then, add the pasta, stir thoroughly to prevent sticking, and cook for another 8 minutes. At the very end of cooking, pour in the cream. Bring the soup to a boil, but do not let it boil vigorously, so that the cream does not curdle and retains its delicate texture.

Your fragrant chicken, pasta, and cream soup is ready! Let it rest for 10–15 minutes to allow the flavors to meld beautifully. Serve hot, generously sprinkled with fresh, finely chopped parsley or any other preferred herbs.