Chicken Arabiatta Soup Recipe

Introducing my Chicken Arabiatta Soup Recipe.

“Another soup recipe!?”…what can I say, I love making up new soups.  I particularly love the “meal-soup” type recipes.  They are great for taking to work for lunch, or as a quick meal in the evening!  I enjoyed this Chicken Arabiatta Soup so much that I had to share the recipe with you!

Chicken Arabiatta Soup Recipe

Serves: This recipe makes about 7 reasonably large helpings (enough for a meal, not a starter!)

Time: This soup needs about 45-50 minutes to cook, plus 10-15 minutes prep time



You will need:

  • 2 red onions, diced
  • 2 carrots, diced
  • 1 clove of garlic
  • 1 red chilli, finely chopped
  • 60g chorizo, diced
  • 2tsp paprika
  • 1 glass of red wine
  • 1tbsps tomato puree
  • 1.5-2l of chicken stock
  • 800g chopped tomatoes (I used the ones with chilli to give an extra kick)
  • 600g chicken thigh fillets, boned and skinless, whole
  • 1 handful of fresh herbs.  Thyme, basil and parsley (chopped)
  • 200g pasta (I used Orzo but any soup pasta will do)
  • 3tbsp parmesan, grated

How to make this yummy soup

1. Add the diced, carrot, chorizo, onion, garlic and chilli to a large soup pan and fry gently.  You shouldn’t need to add oil as the chorizo will do this for you!

2. After about 5 minutes, add the paprika to the pan and stir through the veg

3. Pour in the wine, a bit at a time (to de-glaze the pan)


4. Add the tinned tomatoes and tomato puree and stir

5. Next, add the chicken thighs and then pour on the stock

6. Add the fresh herbs, stir through and then simmer gently for 25 minutes


7. After 25 minutes, simmering, remove the chicken thighs from the soup and use two forks to shred the meat.

8. Add this meat back to the soup, along with the pasta and simmer for a further 15 minutes


9. Add the grated parmesan cheese, stir through and continue to simmer for a further 5-10 minutes (until the pasta is cooked through).

10.  Season to taste with Salt and Pepper

Two things to note here. 

  1. Parmesan can be quite salty so I recommend seasoning at this stage so you don’t make it too salty!
  2. If you have tasted this earlier on and found that it is very spicy, don’t worry, being dairy, the parmesan will calm down the heat considerably.  On the other hand, if you want it spicy, you might at this stage want to add some chilli powder.  Personally I don’t like things too hot!

11. Serve, either with bread or without!!


Weight Watcher’s Points

A final note from me.  I’m trying (badly!) to diet again at the moment so I’m tracking my points on Weight Watchers.

If anyone is interested, I calculated each serving to be about 9 SmartPoints on Weight Watchers (based on 7 servings).  If you are interested in making this Chicken Arabiatta Soup Recipe healthier, here are a couple of tips:

  • To keep fat down I used reduced fat chorizo, you just need the flavour, not the fat
  • You could use chicken breast instead of chicken thigh to reduce the fat further.  I used thigh though because I think it gives a better flavour.

I hope you enjoy this Chicken Arabiatta Soup Recipe….this post is making my hungry just thinking about it!!!

If you like this, you may also want to try my Minestrone and Bacon Soup Recipe too!



8 Responses

  1. This looks lovely and perfect for fall! Temperatures in my area this week are still going to end up being a little warmer than I like for soup, though next week is supposed to be cooler. I’ll have to try this recipe next week! Yum yum yum.

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