Soups & Stews
This Barilla chicken soup recipe transforms simple ingredients into a luxurious velouté with a celery crown crunch that elevates every spoonful. The secret lies in a creamy dill-infused broth that simmers with tender chicken and Barilla pasta, creating a harmonious balance of textures and flavors.
I've perfected this method to deliver restaurant-quality results at home, where the velvety sauce clings to al dente pasta and crispy celery crowns add a satisfying bite.
The foundation of this soup begins with a rich chicken broth, where aromatic vegetables and herbs infuse the liquid with depth. Barilla pasta—whether penne or farflette—cooks to perfection, absorbing the velouté while maintaining its structure.
The celery crowns, lightly fried until golden, provide a crisp contrast that cuts through the creaminess, making each bite unforgettable. This recipe is designed for those who appreciate the marriage of comfort and sophistication in their meals.
What sets this Barilla chicken soup apart is the creamy dill velouté, achieved through a careful reduction of the broth and the addition of fresh dill. The velouté coats every ingredient, creating a luxurious mouthfeel that feels indulgent yet remains light enough for any meal.
The celery crowns, a signature touch, add a delicate crunch that enhances the overall texture, ensuring no two spoonfuls are the same.
Perfect for family dinners or cozy gatherings, this soup combines simplicity with elegance. The Barilla pasta ensures a satisfying bite, while the velouté and celery crowns deliver a refined finish.
Whether served as a starter or a hearty main, this recipe promises to impress with its balance of flavors and textures. Let's bring this comforting yet sophisticated dish to your table.
Ingredients for barilla chicken soup
Sixteen ingredients crafting restaurant-worthy Barilla chicken soup with velvety dill velouté and crisp celery crowns.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 2 lb | Boneless, skinless, cut into bite-sized pieces |
| Barilla Penne Pasta 🍝 | 1 lb | Dry pasta, al dente preferred |
| Celery Stalks 🧅 | 4 whole | Fresh, organic preferred for crispness |
| Carrots 🥕 | 4 medium | OR 1 cup chopped (peeled, cut into rounds) |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Garlic Cloves 🧄 | 6 cloves | Fresh, peeled, minced |
| Fresh Dill 🌿 | ½ cup | Chopped, stems removed |
| Heavy Cream 🥛 | 1 cup | Full-fat for velvety texture |
| Chicken Broth 💧 | 8 cups | Low-sodium, homemade preferred |
| Unsalted Butter 🧈 | 4 tbsp | European-style preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For velouté thickening |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Vegetable Oil 🫒 | ½ cup | For celery crown frying |
The foundation begins with Barilla penne—look for the #1 rating on packages for optimal texture. Whole Foods or Trader Joe's carry the best quality in bulk. For the celery crowns, select fresh, firm stalks with vibrant green tops; discard any wilted or yellowed ends. The chicken breast should be organic, free-range if possible, as it yields the most tender results when poached. Costco or local butchers often have excellent cuts at competitive prices. Fresh dill is non-negotiable here—Penzeys or local farmers markets offer the most aromatic varieties.
No fresh dill? Dried dill at one-third the amount works in a pinch, though flavor intensity suffers. Substituting heavy cream with coconut cream creates a dairy-free version, though texture differs slightly. For the celery crowns, leeks or fennel can replace half the celery if needed, though celery's earthy crunch remains ideal. The chicken broth must be low-sodium—Kitchen Basics or Pacific Foods brands excel in depth of flavor. When converting to vegetarian, mushroom broth with added umami (a splash of soy sauce) replicates the depth.
Store fresh celery crowns in an airtight container with a paper towel for up to 5 days—they lose crispness quickly. The dill velouté keeps for 4 days in the fridge, though flavor peaks within 2 days. Freeze portions in ice cube trays for 3 months; thaw overnight in the fridge before reheating. Barilla pasta maintains texture best when cooked al dente and added to the soup off-heat to prevent overcooking. For meal prep, assemble components separately and combine when ready to serve—this preserves the celery crown's crispness.
Why You'll Love This Recipe
- Pantry-to-Pot Speed: I swear, this soup comes together faster than takeout. Dice the onion, chop the celery and carrots—boom, 10 minutes—and you’re simmering broth with Barilla penne and chicken. No fancy techniques, just good staples doing their thing.
- Umami Bomb Combo: That crispy chicken breast? The celery’s sharp bite? The way the Barilla pasta soaks up the broth like a sponge? Honestly, the flavor balance is chef’s kiss—herby, meaty, and just salty enough to make you reach for seconds without trying.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Cook a double batch, toss in the fridge, and reheat portions for work lunches or school lunches. The penne holds up perfectly, and the chicken stays juicy—no sad, dry leftovers here.
- Budget Flex: Chicken breast and Barilla pasta stretch this recipe into four servings for less than $10. Use cheaper cuts of chicken or swap in carrots and celery from the garden, and it’s still a powerhouse. My wallet and my family thank me every time.
Step-by-step instructions for Barilla chicken soup with celery crown crunch
Master this velouté technique and you'll achieve a restaurant-quality soup with perfect texture contrast.
Prepare the Celery Crowns for Crispy Texture
Cut the 4 whole celery stalks into 1-inch thick rounds, leaving the leafy tops intact. Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until shimmering. Fry the celery crowns in batches for 2-3 minutes per side until deep golden brown and crispy—this creates the signature crunch.
Real talk: don't overcrowd the pan or they'll steam instead of crisp. Transfer the fried celery to a paper towel-lined plate and sprinkle immediately with ½ teaspoon kosher salt while hot. Set aside to keep crisp—these will be your garnish, so don't skip this step.
Build the Creamy Dill Velouté Base
In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Add the diced yellow onion and cook for 5 minutes until translucent. Stir in the minced garlic cloves and cook for 30 seconds until fragrant—this prevents bitter garlic flavor.
Sprinkle the 2 tablespoons all-purpose flour over the onion mixture and whisk vigorously for 1 minute to remove any raw flour taste. Gradually whisk in the 8 cups chicken broth, bringing to a simmer. Reduce heat to low and simmer for 10 minutes to develop flavor depth.
Cook the Chicken and Pasta Together
Add the 2 lb chicken breast cut into bite-sized pieces to the simmering broth. Cook for 12-15 minutes until the chicken is fork-tender (165°F internal temperature). Remove the chicken with a slotted spoon and set aside to rest.
Add the 1 lb Barilla penne pasta to the broth and cook for 8-10 minutes until al dente. The pasta should have a slight bite—it'll finish cooking in the finished soup. Reserve 1 cup pasta water before draining.
Finish with Creamy Dill Velouté
Return the cooked chicken to the pot and stir in the 1 cup heavy cream and 0.5 cup chopped fresh dill. Simmer gently for 3-4 minutes until the soup reaches your desired creaminess. If it thickens too much, whisk in reserved pasta water 1 tablespoon at a time until smooth.
Season to taste with remaining 1 teaspoon kosher salt and 0.5 teaspoon black pepper. Stir in the 1 tablespoon lemon juice just before serving—this brightens the rich flavors without curdling the cream.
Assemble and Serve with Crunchy Garnish
Ladle the soup into bowls and top each serving with 4-6 crispy celery crowns**. The temperature contrast between the hot soup and cool celery creates an irresistible texture experience. Garnish with additional fresh dill if desired.
Serve immediately while the celery crowns maintain their crispness. Each spoonful should deliver tender chicken, al dente pasta, and that velvety dill cream sauce with a satisfying crunch finish.
Pro Tips For Making Barilla Chicken Soup
- COOK CHICKEN IN BATCHES: Don’t toss all the chicken breast in at once—cut it into 1-inch cubes and cook them in two separate batches if needed. Crowding the pot steams the meat instead of searing it, and you’ll end up with bland, rubbery chunks. A quick sear in hot oil first locks in flavor, so resist the urge to rush this step.
- SWEAT THE AROMATICS LOW: After browning the chicken, reduce heat to medium-low and let the onions, celery, and carrots cook for 8-10 minutes until they’re soft and the onions turn translucent. Skipping this step leaves your soup tasting raw and sharp—like eating a salad instead of a hearty meal.
- SALT THE PASTA WATER HARD: Use 1½ tablespoons of salt per 4 quarts of water (yes, even if Barilla pasta claims to be "enhanced"). The noodles absorb flavor from the water, and under-salting means bland pasta that won’t hold up in the soup. Taste the water before adding the penne—it should taste like the sea.
- RESERVE THE CHICKEN FAT: After removing the chicken, let the broth cool for 2 minutes, then skim off the solidified fat with a spoon. Strain the broth, then return it to the pot—this removes grease without sacrificing flavor. Your soup will taste lighter and cleaner, and you won’t need to guess how much olive oil to add later.
Perfect pairings for this recipe
Bread Pairings
Serve this creamy chicken soup with crusty Italian bread—I love Barilla's rustic loaves from their bakery section. The bread's chewy texture contrasts beautifully with the velvety soup. For extra indulgence, toast slices with garlic-infused olive oil and sprinkle with freshly cracked black pepper before serving. 🥖
Wine Pairings
A crisp Sauvignon Blanc from New Zealand complements the dill and lemon notes perfectly. The wine's citrusy brightness cuts through the richness of the heavy cream. For red lovers, a light Pinot Noir with subtle earthiness enhances the chicken and celery flavors.
I recommend Kim Crawford Sauvignon Blanc or Meiomi Pinot Noir for accessible options. 🍷
Cheese Pairings
Add a sprinkle of shaved Parmigiano-Reggiano for a salty, umami boost that elevates the soup's depth. For a vegetarian-friendly option, try aged pecorino instead—its sharpness balances the creaminess. I like to place a small bowl of grated cheese at the table so guests can customize their bowls. 🧀
Herb Garnishes
Fresh chives or parsley add a bright, herbaceous finish that brightens the dish. I like to sprinkle a pinch of chopped chives over each serving just before eating.
For a smoky touch, add a few crumbled crispy bacon bits—this works especially well if you're serving the soup for brunch. 🌿
Side Salads
A simple arugula salad with lemon vinaigrette provides the perfect acidity contrast. Toss 4 cups baby arugula with 2 tbsp extra-virgin olive oil, 1 tbsp lemon juice, and a pinch of sea salt. The peppery bite cleanses the palate between spoonfuls of rich soup. 🥗
Spicy Kicks
For those who love heat, add a dash of hot honey or chili crisp to the soup before serving. I like to drizzle 1 tsp hot honey over each bowl—it enhances the sweetness of the carrots while adding a subtle burn.
A pinch of crushed red pepper flakes also works beautifully. 🌶️
Nutrition facts
Frequently asked questions
Can I substitute Barilla pasta with another brand?
Yes, but Barilla's #1-rated pasta is ideal for this recipe due to its consistent texture and al dente finish. For the best results, use high-quality brands like De Cecco or Buitoni. Avoid pre-cooked or instant pasta—they won't hold up well in the velouté. The key is choosing a brand that maintains its shape when cooked in broth.
How do I keep the celery crowns crispy when serving?
Fry the celery crowns just before serving and keep them in a 200°F oven on a wire rack for up to 10 minutes to maintain crispness. If reheating, warm in a 350°F oven for 3-4 minutes—never microwave, as it makes them soggy. Serve immediately after reheating for the best texture contrast.
Can I make this soup dairy-free?
Replace the heavy cream with full-fat coconut cream (1 cup) and use coconut milk-based broth for a dairy-free velouté. The texture will be slightly lighter, but the dill and lemon will still shine. For extra richness, stir in 1 tbsp nutritional yeast after cooking to enhance umami flavors.
Why is my velouté too thick or too thin?
If too thick, whisk in pasta water 1 tbsp at a time until smooth. For a thinner velouté, add warm chicken broth gradually while stirring. The key is patience—simmer the velouté for 3-4 minutes after adding cream to let it thicken naturally. Over-stirring can create lumps, so keep heat low and whisk gently.
How far ahead can I prep the soup?
Prep all components separately: cook the chicken and pasta, make the velouté base (without cream), and fry the celery crowns. Store in airtight containers for up to 3 days. Reheat the velouté base separately, then stir in cream and chicken just before serving. Re-crisp celery crowns in a dry pan for 1-2 minutes** before adding to bowls.