Soups & Stews
This Barilla chicken soup recipe transforms simple ingredients into a creamy, comforting masterpiece that balances rich velouté with crisp celery crowns. The secret lies in Barilla’s al dente pasta—its sturdy texture holds up perfectly to the velvety broth, while fresh herbs and Parmesan elevate every spoonful.
I developed this version after years of refining Italian-American classics, ensuring the soup delivers restaurant-quality depth without the fuss.
The foundation is a creamy herb velouté—simmered with garlic, white wine, and heavy cream for a luscious base—while Barilla’s celery crown pasta adds a satisfying crunch. Tender shredded chicken and wilted spinach round out the dish, creating a harmonious blend of textures and flavors.
The key? Low-and-slow simmering to meld the ingredients into a cohesive, deeply flavorful bowl.
What sets this apart is the celery crown crunch—Barilla’s signature pasta shape holds its form beautifully, providing a delightful contrast to the creamy broth. Finish with a sprinkle of fresh parsley and grated Parmesan for brightness and richness.
This soup is hearty enough for a chilly evening but light enough for a weeknight dinner.
Perfect for feeding a crowd or meal prepping, this recipe scales effortlessly while maintaining its creamy, comforting essence. The Barilla pasta ensures each bite is a balance of texture and flavor—creamy, herby, and satisfying. Let’s get cooking!
Ingredients for barilla chicken soup
Sixteen ingredients harmonize to create this creamy, velvety Barilla chicken soup masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Barilla Celery Crown Pasta 🍝 | ½ lb | Uncooked, al dente texture preferred |
| Boneless, Skinless Chicken Breast 🍗 | 2 lb | Poached for tenderness |
| Heavy Cream 🥛 | 1 cup | Full-fat for velvety texture |
| Fresh Celery Sticks 🧅 | 3 cups | Trimmed, chopped for velouté |
| Yellow Onion 🧅 | 1 whole | Diced, for aromatic base |
| Garlic Cloves 🧄 | 4 cloves | Minced, for aromatic depth |
| Dry White Wine 🍷 | ½ cup | Bold, dry variety preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium, homemade ideal |
| Fresh Spinach 🌿 | 4 cups | Baby spinach, wilted in |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, for richness |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For sautéing aromatics |
| Salt 🧂 | 1 ½ tsp | Kosher salt, adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground, for seasoning |
| Fresh Thyme 🌿 | 2 sprigs | For velouté infusion |
The Barilla Celery Crown pasta is non-negotiable—its sturdy shape holds up beautifully to the creamy broth. Whole Foods or Trader Joe's carry it year-round, but Amazon also delivers if you're in a pinch. For the chicken, organic, free-range breasts from Costco or your local butcher ensure tender, flavorful results. The celery and onion form the aromatic base, so choose fresh, crisp stalks with no browning. Garlic cloves should be plump and firm—avoid any sprouting or soft spots. The dry white wine adds depth; Sauvignon Blanc or Pinot Grigio work perfectly, but any bold, dry variety will suffice.
No white wine? Substitute with extra chicken broth—just reduce by 2 tbsp to maintain balance. Fresh thyme unavailable? Dried thyme at one-third the amount delivers similar earthy notes. For the Parmesan, grate it yourself—pre-shredded contains anti-caking agents that alter texture. Spinach can be swapped for kale or Swiss chard, but baby spinach wilts cleanly without bitterness. Heavy cream is essential for that velvety texture; half-and-half works in a pinch but lacks richness. The Barilla pasta must be cooked al dente—overcooking turns it mushy, ruining the celery crown crunch.
This soup tastes even better the next day as flavors meld. Store in an airtight container for up to 4 days in the fridge or 3 months frozen. For meal prep, cook the pasta separately and add it fresh to reheated soup to maintain texture. Parmesan and parsley should be added post-reheating to preserve brightness. Double the batch—it freezes beautifully and makes an excellent lunch for days. Label containers with dates to track freshness.
Why You'll Love This Recipe
- No-Chop Night Saved: The Celery Crown pasta does half the work for you—those little ridges grab every bite of chicken and cream without a single knife swipe. Honestly, I’ve made this on days when I just stared at a raw onion and called it a day.
- Creamy Without Trying: That heavy cream and shredded chicken? It’s like a hug in a bowl. The Barilla pasta soaks up the richness while the celery sticks add just enough bite—no weird, heavy aftertaste here.
- Lunchbox Magic: Between us, this reheats perfectly the next day. Pack it in a thermos, and it’s still creamy and warm by lunchtime. My kid’s school lunchbox has never been this popular.
- Budget Win: Chicken breast and celery crown pasta stretch to feed four for under $10. Leftovers? Even better—the cream keeps it luscious, so it tastes fresh for days. (Yes, even on a Tuesday night.)
Step-by-step instructions for celery crown chicken velouté
Here's the method for creating a velvety, herb-infused velouté with perfect celery crown pasta integration.
🍳 Step 1: Develop the Aromatic Velouté Base
Heat the 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat. Add the 1 whole yellow onion and 3 cups fresh celery sticks, cooking for 8-10 minutes until the vegetables soften and develop a golden hue. This slow cooking extracts maximum flavor from the vegetables.
Add the 4 cloves garlic cloves and 2 sprigs fresh thyme, cooking for another 1 minute until fragrant. Immediately pour in the 0.5 cup dry white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3-4 minutes, before adding the 4 cups chicken broth. Bring to a gentle simmer and maintain at medium-low heat while you prepare the chicken.
🍳 Step 2: Poach the Chicken for Maximum Tenderness
In a separate pot, bring 4 cups fresh water to a gentle boil. Add the 2 lb boneless, skinless chicken breast, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Reduce heat to maintain a gentle simmer and cook for 12-15 minutes until the chicken reaches 165°F internally and is completely opaque. Remove with tongs and let rest on a cutting board for 5 minutes before shredding.
While the chicken rests, stir the 1 cup heavy cream into the velouté base in the Dutch oven. Simmer gently for 5 minutes to allow the flavors to meld together. The cream should create a silky texture while maintaining the velouté's rich depth. Season with additional salt and pepper if needed, tasting as you go.
🥘 Step 3: Incorporate the Chicken and Celery Crown Pasta
Using two forks, shred the poached chicken into 1-inch pieces and add it to the velouté. Gently stir to combine, allowing the chicken to absorb the creamy broth. Bring the mixture back to a gentle simmer and add the 0.5 lb uncooked Barilla celery crown pasta. Cook for 8-10 minutes, stirring occasionally, until the pasta is al dente and the soup reaches a consistent velvety texture. The celery crown pasta should absorb the broth while maintaining its signature crunch.
In the final 2 minutes of cooking, stir in the 4 cups fresh spinach until just wilted. Remove from heat and let sit for 3 minutes to allow the flavors to fully integrate. The spinach should be completely incorporated but still vibrant in color.
🍽️ Step 4: Finish and Serve with Herb Garnish
Ladle the velouté into serving bowls and top each portion with 1 tablespoon freshly grated Parmesan cheese and 1 teaspoon chopped fresh parsley. The Parmesan adds a final layer of richness while the parsley provides a bright, herbal contrast. Serve immediately to enjoy the perfect harmony of creamy velouté, tender chicken, and celery crown pasta crunch.
This soup delivers a luxurious mouthfeel with each spoonful—the velouté's silkiness balanced by the celery crown pasta's satisfying bite. The herbaceous thyme and parsley elevate the dish, making it a sophisticated yet approachable chicken soup experience.
Pro Tips For Making Barilla Chicken Soup
- SEAR CHICKEN FIRST: Skip the slow simmer start—pat the chicken breasts dry, then sear them in a hot pan with oil for 3-4 minutes per side until golden. This locks in flavor and keeps the meat from turning rubbery later, especially since skinless breasts dry out fast in broth. (Yes, even if you’re in a hurry.)
- SALT THE PASTA WATER: The Barilla Celery Crown pasta needs a well-seasoned bath—toss in 1½ tablespoons of salt per 4 quarts of water before boiling. The celery-shaped holes soak up flavor like a sponge, but they won’t taste like much if the water’s bland. Trust me, you’ll notice the difference when you taste the finished soup.
- STRAIN THE CREAM: Heavy cream in soup can turn greasy fast, so after cooking the chicken and veggies, strain the broth through a fine-mesh sieve before adding the cream. This removes stray bits that’ll make the sauce separate later. Stir in the cream off the heat—just a splash at first—to temper it and avoid curdling.
- SIMMER PASTA AL DENTE: The celery crown pasta cooks faster than it looks—test it 2 minutes early. You want it tender but still holding shape, not mushy. Overcooking turns it into a sad, gluey mess that’ll make the soup taste like pasta salad. Drain it and toss it back into the pot with the broth to finish warming through.
Serving suggestions for leftovers
Bread Pairings
Serve this creamy soup with a crusty Italian bread like Barilla’s Focaccia or a warm ciabatta roll from your local bakery. The bread soaks up the velvety velouté beautifully while adding a satisfying chew. I love toasting slices with garlic-infused olive oil before serving—it enhances the soup’s herbaceous notes. 🥖
Cheese Board Accompaniment
For a more elevated presentation, pair the soup with a small Italian cheese board featuring Parmigiano-Reggiano, pecorino romano, and burrata. The salty, nutty cheeses complement the creamy broth, while the burrata adds a rich, creamy contrast.
Arrange the cheeses on a wooden board with cured meats like prosciutto for a full Italian-inspired spread.
Wine Pairings
A crisp Italian white wine like Pinot Grigio or Vermentino cuts through the richness of the velouté while enhancing the herbaceous thyme and parsley. For red wine lovers, a light Chianti with its bright acidity balances the creaminess without overpowering the dish.
Serve chilled for whites and slightly cooler than room temperature for reds. 🍷
Garnish Upgrades
Elevate your serving bowls with extra garnishes like toasted pine nuts for crunch or crispy fried shallots for a gourmet touch. A drizzle of truffle oil (just ½ teaspoon per bowl) adds earthy depth, while edible flowers like nasturtiums bring a pop of color.
These finishing touches make the soup feel restaurant-worthy without extra effort.
Family-Style Serving
For a cozy, communal meal, serve the soup in a large ceramic bowl at the center of the table with individual bowls for scooping. Keep the Parmesan cheese and fresh parsley in small bowls nearby so everyone can customize their portions.
Add a slow-cooker of garlic bread** on the side to keep it warm and ready for serving. This setup encourages sharing and conversation—perfect for chilly evenings. 🍽️
Nutrition facts
Frequently asked questions
Can I substitute Barilla Celery Crown pasta with another shape?
While Barilla Celery Crown is ideal for its signature crunch, you can use penne or rigatoni as substitutes. For a similar texture, choose a sturdy pasta that holds up well in creamy broths. The key is to cook it al dente—overcooking will turn it mushy and lose its satisfying bite.
How do I make this soup without white wine?
Simply replace the 0.5 cup white wine with 0.5 cup extra chicken broth—reduce it by 2 tbsp before adding to maintain balance. The wine adds depth, but the broth keeps the velouté rich and flavorful. For extra umami, add a pinch of Worcestershire sauce or soy sauce with the broth.
Why did my soup turn out too thin or too thick?
Thin soup? Stir in 1-2 tbsp cornstarch mixed with 2 tbsp cold water and simmer for 2-3 minutes to thicken. Too thick? Thin with hot chicken broth, 1 tbsp at a time, while stirring constantly. The velouté should coat the back of a spoon but still be pourable.
Can I use ground chicken instead of breast?
Yes, but adjust the cooking time. Ground chicken cooks faster—simmer for just 8-10 minutes until it reaches 165°F. For extra flavor, brown the meat first in 1 tbsp olive oil before adding to the velouté. This adds depth that poaching alone might miss.
How long will this soup keep in the fridge?
Store in an airtight container for up to 4 days in the fridge. For best texture, reheat gently on the stove over low heat, stirring occasionally. Add a splash of chicken broth if it thickens too much. The flavors actually improve after the first day!