Homemade Chickarina Soup (Progresso Copycat)
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Did you love Progresso Chickarina soup growing up? Try this Homemade Chickarina Soup recipe for a healthy homemade version of a classic.
Progresso chickarina soup was my comfort food whenever I was sick
These days I rarely have canned soup in the house, but growing up I loved the Progresso chickarina soup. It is so comforting with the chicken, chicken meatballs, pastina, veggies and chicken broth.
I found a can at my fiances parents house the other day and thought, “Wow! I need to try to make a Progresso copycat homemade chickarina soup.”
Chickarina soup has delicious tender chicken meatballs. It was tricky to make these at home, but I realized that if I dropped the raw ground chicken directly into the simmering soup I can make small tender meatballs.
What kitchen tools will I need to make this healthy chicken meatball soup?
- Measuring spoons
- Measuring cups
- Liquid measuring cup
- Large soup pot or dutch oven
- Mixing bowls
- Mixing spoon
What ingredients will I need to make this homemade Progresso chickarina soup?
You will be amazed at how easy it is to make this delicious chicken meatball soup at home with simple ingredients.
- Oil
- Yellow onion
- Carrot
- Celery
- Chicken thighs
- Pastina or pearl cous cous
- Boneless skinless chicken thighs
- Salt
- Pepper
- Ground chicken
- Egg
- Fresh parsley
- Chicken broth
Let’s make Homemade Chickarina Soup (Progresso Copycat)!
Step 1: Simmer broth and chicken thighs
To begin, dice the onion and chop your celery and carrots. Then, heat oil in a large pot or dutch oven over medium heat.
Then, when the oil is hot add the celery, carrots and onion to the pot along with the salt and pepper. Sauté until the veggies are they are soft and fragrant – about 7 minutes.
Next, add chicken thighs, water and broth to the pot and bring to a boil. Then, reduce to a simmer and simmer for 14 minutes uncovered.
As the chicken thighs cook some white foam will rise to the top. You can skim that off with a spoon.
Step 2: Prepare and cook chicken meatballs
While the chicken thighs cook, prepare the chicken meatballs by combing ground chicken, egg, salt and fresh parsley in a mixing bowl. When the chicken thighs have simmered for 14 minutes, remove from the pot, but keep the water simmering.
To make the meatballs, take about 1 heaping tsp of the chicken meatball mixture and drop each one directly into the simmering broth on the stove. The meatballs will start to rise to the top as they cook.
Step 3: Simmer pastina and finish the soup
Once you have added all of your meatballs to the simmering pot, shred your chicken thighs and add them back to the pot along with the pastina or pearl cous cous.
Then, continue simmering the soup for about 15 minutes. At this point the pasta should be fully cooked and you can remove the soup from the heat.
Lastly, top the soup with parmesan, lemon zest and parsley and serve!
Step 4: Enjoy!
How long will this Progresso copycat chicken soup keep in the fridge?
Once prepared, allow the soup to cool completely. Then, transfer to an airtight container.
The chickarina soup will be good in the refrigerator for up to 4 days. Reheat the soup on the stovetop or in the microwave.
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Homemade Chickarina Soup (Progresso Copycat)
A healthy homemade version of Progresso’s famous chickarina soup
Ingredients
Soup Ingredients
- 2 tbsp oil
- 1 yellow onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 tsp salt
- 1/2 tsp pepper
- 4 boneless skinless chicken thighs
- 4 cups chicken broth
- 4 cups water
- 3/4 cup dry pastina or dry pearl cous cous
Chicken Meatball Ingredients
- 1 lb ground chicken breast
- 1 egg
- 1/2 tsp salt
- 2 tbsp fresh chopped parsley (or 1/2 tbsp dried)
Instructions
- Dice the onion and chop your celery and carrots
- Heat oil in a large pot or dutch oven over medium heat
- When the oil is hot add the celery, carrots and onion to the pot along with the salt and peper
- Saute until the veggies are they are soft and fragrant – about 7 minutes
- Add chicken thighs, water and broth to the pot and bring to a boil
- Reduce to a simmer and simmer for 14 minutes uncovered
- As the chicken thighs cook some white foam will rise to the top so you can skim that off with a spoon
- While the chicken thighs cook prepare the chicken meatballs by combing ground chicken, egg, salt and fresh parsley in a mixing bowl
- When the chicken thighs have simmered for 14 minutes, remove from the pot, but keep the water simmering
- To make the meatballs, take about 1 heaping tsp of the chicken meatball mixture and drop each one directly into the simmering broth on the stove. The meatballs will start to rise to the top as they cook
- Once you have added all of your meatballs to the simmering pot, shred your chicken thighs and add them back to the pot along with the pastina or pearl cous cous
- Continue simmering the soup for about 15 minutes
- At this point the pasta should be fully cooked and you can remove the soup from the heat
- Top soup with parmesan, lemon zest and parsley and serve!
jessica says
this was absolutely amazing! so simple to make and so satisfying- thank you for this cozy recipe!!
Judy says
This came out great!! I am a relatively new cook(believe it or not really started cooking after the kid was grown and I was retired). It was easy to follow. I used Trader Joe party meatballs – because that was what I had. but will try the made from scratch meatballs which don’t look intimidating. I also used covalita small soup shells – again because that was what I had. 6 cups broth to 2 cups water – cause the broth box had 48 oz.
Any advice about freezing – canned Progresso was one of our favorite go tos for a quick lunch. But not only has it gotten quite expensive, but franky it ain’t what it used to be.
Thank you for this recipe!!
Madeline says
so glad to hear that!! for freezing in the future i’d leave the noodles out because they can absorb quite a bit of liquid and change texture when reheated. Usually I make the soup, freeze it and then make fresh noodles when you thaw. If you want to freeze what you have now just pop it in an airtight container and should be good for up to 3 months
Alexa says
100000% will be making this again. In my fiancé’s words- “you have to save this recipe”. Keep an eye on what kind of salt you use- I don’t think I use the salt that the creator does so mine needed more. We’ve just added salt as we eat it but still so delicious. Don’t skip the lemon zest and Parmesan on top!
Madeline says
hahahah love to hear that! thanks for noting the salt. I try to keep salt lower on soups because they get saltier as they sit in the fridge and then inevitably I get the “this is too salty comments” lol so its good to know that people can adjust themselves!
Robbie says
Made this tonight on a cold evening in CO. It was delicious! Absolutely will be making this again. Thank you!
Megan M says
This recipe was the perfect comfort to a rainy January Sunday! Subbed the pastina for orzo and was absolutely delicious! Will make again for sure!
Madeline says
YUM! Thanks, Megan!