Chicken Soup with Cherry Tomatoes and Pasta

This soup was born out of a little kitchen magic. I opened the fridge and found half a pack of cherry tomatoes, some leftover chicken from lunch, and the homemade broth from earlier that day. I decided to trust my instincts — and it turned into one of the most flavorful, comforting soups I’ve made in a while.

The smell when the cherry tomatoes start cooking is incredible — sweet, rich, and so inviting.

It’s also a small personal win: this is the recipe that gets my daughter excited about eating chicken again, and somehow even convinces my son to enjoy tomatoes! Simple, cozy, and made with love.

Save this one for those days when you want something delicious without a lot of planning.

Chicken soup made with cherry tomatoes, pasta and chicken broth

Ingredients

• 1 tbsp butter

• 200g cherry tomatoes

• 1 tbsp tomato paste

• Chicken broth (around 4 cups)

• 1 cup shredded chicken

• 1/2 cup Tel Şehriye (Turkish vermicelli, orzo or any small pasta of your choice works well too!)

• Salt and pepper to taste

Instructions

• In a large pot, melt the butter over medium heat.

• Add the cherry tomatoes and sauté for 5–6 minutes until they soften and release their juices.

• Stir in the tomato paste and cook for another 2 minutes, allowing the paste to deepen in flavor.

• Pour in the chicken broth and bring to a simmer.

• Let it cook for about 10 minutes to blend the flavors.

• Add the shredded chicken and stir. Let it heat through for about 2–3 minutes.

• Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.

• Return the soup to the pot, then add the Tel Şehriye (or your chosen pasta). Cook for an additional 5–6 minutes until the pasta is tender.

• Season with salt and pepper to taste. Serve warm and enjoy!