The best Creamy Chicken and Vegetable Soup with Pasta (Video)

Directions

• Preparing
  
  Start by boiling the chicken breast in salted water until cooked through — this usually takes about 15–20 minutes. Once done, let it cool slightly and shred the meat into small, bite-sized pieces using your fingers or a fork. Prepare your vegetables: finely chop the onion and garlic, slice the carrot into half-moons, dice the potatoes, and chop the dried tomatoes.
  
• Cooking
  
  In a separate pot, heat the oil over medium heat. Sauté the onion until translucent, then add the garlic and stir for about 1 minute until fragrant. Add the sliced carrots and continue to cook for another minute. Pour in the chicken broth followed by the water and bring everything to a boil. Stir in the chopped tomatoes, shredded chicken, and summer savory. Once the mixture is bubbling, add the diced potatoes and chopped dried tomatoes. Season with salt. Let the soup simmer for 20 minutes or until the vegetables are fully softened.
  
• Finishing
  
  Add the pasta (use more or less depending on preference) and simmer for an additional 3–4 minutes, or until the pasta is al dente. Meanwhile, prepare the egg-cream tempering: In a small saucepan, whisk one egg with the cream until smooth. Place it over low heat and stir constantly until the mixture is warm but not cooked (avoid scrambling). Temper the mixture by slowly adding 3–4 ladles of the hot soup broth while whisking continuously. Once tempered, pour the mixture back into the soup pot and stir gently to combine.
• Serving
  
  Remove the pot from the heat and let it rest for a few minutes. Garnish each bowl with freshly chopped parsley before serving. This soup is best enjoyed warm and fresh but also stores well for up to 2 days in the refrigerator.