Cacio e Pepe Chicken Soup

I'm speechless, honestly.

This recipe comes from my wonderfully talented friend — and someone I look up to greatly — Lisa Thompson, who can truly do no wrong. Her original version is already a masterpiece, but I couldn’t help adding a few subtle tweaks (classic Here’s Your Bite style): a splash of white wine, a little spice, and plenty of garlic.

Cacio e pepe is one of those dishes I’ve always suspected might be a little overhyped. When it’s not done well, it’s… honestly not great. But when it’s done right? It’s magic. The pepper, the cheese, the way everything comes together so simply, but so perfectly.

This soup captures that balance — cozy and comforting, but just refined enough to feel special. Use whatever pasta shape you love, skip the chicken if you’d like, and make it your own. That’s what it’s always about anyway. Just promise you’ll serve it with some crusty bread on the side.

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Notes:

• Like all soups with pasta, the noodles will continue to soak up the broth as it sits in the fridge. Keep some extra broth (or water) on hand when reheating to loosen it back up.

  • If you want to avoid that entirely, cook your pasta separately and add it to each individual bowl before serving.

• White wine is always optional — if you don’t have any, just skip it or use a splash of broth with a squeeze of lemon juice instead.

• And when it comes to the cheese — load the Pecorino up. Just remember it’s salty, so go light on the seasoning until the very end.

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Tips to Take It From Good to Great

• Toast the pepper in fat, not dry.
  The butter, olive oil, and leftover chicken fat extract the pepper’s natural oils, giving you a deep, nutty spice instead of sharp heat. It’s the flavor backbone of the whole dish.

• Sear the chicken until golden.
  Don’t rush this step — that caramelized fond on the bottom of the pot is pure umami gold and builds your entire flavor base.

• Simmer partially covered.
  It keeps the broth from evaporating too fast while still concentrating the flavor — the perfect middle ground between rich and brothy.

• Use the rind.
  Whether it’s Parmesan or Pecorino, that rind melts just enough to infuse the soup with deep, cheesy umami that ties everything together.

• Go easy on the salt.
  The core flavors here are black pepper and Pecorino — and Pecorino brings a lot of salt on its own. Season lightly early on, then adjust at the end once the cheese is in.

• Add the cheese slowly and off heat.
  Stir in a small handful at a time, letting it fully melt before adding more. This is what gives you that glossy, creamy finish instead of a grainy one.

• Finish with lemon zest and a drizzle of olive oil.
  The zest wakes everything up and cuts through the richness, and the oil adds that glossy, restaurant-level sheen.

• Serve it immediately.
  Like cacio e pepe pastina, this soup is best right off the stove — creamy, glossy, and perfectly emulsified before the pasta soaks up too much broth.

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Cacio e Pepe Chicken Noodle Soup

Servings: 4
Prep Time: 20 minutes
Cook Time: 35 minutes

CLICK HERE FOR THE PRINTABLE RECIPE

Ingredients

• 1 tbsp unsalted butter

• 1 tbsp olive oil, plus more as needed

• 2–4 tsp freshly cracked black pepper, to taste

• 1 lb boneless, skinless chicken thighs or breasts (or use shredded rotisserie)

• Salt, to taste (about ½ tsp)

• 1 yellow onion, finely diced

• 2 celery stalks, finely diced

• 2 medium carrots, finely diced

• 1 tsp red pepper flakes (optional, for a little heat)

• 6 cloves garlic, minced (to taste)

• ½ cup dry white wine (optional, for depth)

• 6 cups low-sodium chicken broth (plus more for reheating)

• 1 Parmesan or Pecorino rind (optional, for umami)

• 1 cup acini di pepe

• 1–2 cups finely grated cheese — use all Pecorino Romano, all Parmesan, or a mix of both (about 60/40 Pecorino-to-Parm is a great balance)

• Zest and juice of ½ lemon

• Extra cheese, freshly cracked pepper, and crusty bread for serving

Instructions

1. Pat chicken dry and season lightly with salt and pepper. Heat olive oil and butter in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until golden on both sides, about 3–4 minutes per side. Remove and set aside — it doesn’t need to be fully cooked through yet.

2. In the same pot, add the cracked black pepper (about 2 tsp) and toast for 1–2 minutes, stirring often, until fragrant and nutty.

3. Add the onion, celery, and carrot with a pinch of salt (about ½ tsp) and the red pepper flakes. Cook for 6–8 minutes, until softened and lightly golden.

4. Stir in the garlic and cook for another 30 seconds.

5. Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot. Simmer for about 2 minutes, until reduced by half.

6. Add the chicken broth and Parmesan or Pecorino rind (I used Pecorino). Return the seared chicken to the pot, bring to a gentle boil, then reduce to a simmer and partially cover. Cook for about 20 minutes, until the chicken is tender and cooked through.

7. Remove the chicken, shred the meat, and return it to the pot.

8. Add the acini di pepe and simmer for 6–8 minutes, or until tender. If the soup thickens too much, add a splash of broth or water to loosen it.

9. Remove the cheese rind and lower the heat to low (or off). Gradually whisk in the grated cheese, a handful at a time, until melted and glossy. Stir in the lemon zest and juice.

10. Taste and adjust seasoning with salt and extra pepper. Serve with extra cheese, a crack of black pepper, and crusty bread for dipping. Enjoy!

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