ULTIMATE CHICKEN PASTA SOUP

Picture a bowl overflowing with tender chicken, perfectly cooked pasta, and a rich, flavorful broth that warms you from the inside out. That’s exactly what you’ll get with this homemade Chicken Pasta Soup, and it’s surprisingly simple to create! I promise, this will become your new go-to recipe for a comforting and satisfying meal.

The Magic Starts with the Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• 1 pound boneless, skinless chicken breasts
• 1 cup small pasta (such as ditalini, elbow macaroni, or acini di pepe)
• 1 cup chopped fresh parsley
• Salt and pepper to taste

Optional Add-ins:

• 1 cup cooked vegetables (peas, corn, green beans)
• 1/2 cup shredded Parmesan cheese
• Lemon wedges for serving

Let’s Talk About Chicken

The heart of this Chicken Pasta Soup is, of course, the chicken! I prefer using boneless, skinless chicken breasts for their convenience and leanness. However, you can absolutely use chicken thighs for a richer flavor. If you’re using bone-in chicken, you’ll need to adjust the cooking time and shred the chicken off the bone before adding it back to the soup. This is also a great way to utilize leftover rotisserie chicken. Just shred it and add it in towards the end of the cooking process. Another option is to follow the method for Marry Me Chicken Soup, but simply omit the cream and serve as a soup.

Picking the Perfect Pasta

Choosing the right pasta is crucial for a great Chicken Pasta Soup. Small pasta shapes like ditalini, elbow macaroni, or acini di pepe work best because they cook quickly and distribute evenly throughout the soup. Avoid larger pasta shapes like penne or rigatoni, as they can make the soup too heavy. If you’re looking for a gluten-free option, use gluten-free pasta. Just be sure to cook it according to the package directions, as gluten-free pasta tends to cook faster and can become mushy if overcooked. You might also like to try Chicken Tortellini Soup for a fun twist on the classic.

Veggie Power: Building Flavor from the Ground Up

Don’t underestimate the importance of the vegetables in this Chicken Pasta Soup! The combination of onions, carrots, and celery (also known as mirepoix) forms the foundation of the soup’s flavor. Sautéing these vegetables in olive oil before adding the broth helps to release their natural sweetness and create a deeper, more complex flavor profile. Feel free to add other vegetables as well, such as zucchini, bell peppers, or spinach. Just remember to adjust the cooking time accordingly. If you’re looking for a creamy version, check out this Slow Cooker Keto Chicken Cream Cheese Soup!

Step-by-Step Instructions: From Prep to Deliciousness

1. Sauté the Vegetables:

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

2. Add Broth and Seasoning:

   Pour in the chicken broth and add the thyme, rosemary, and red pepper flakes (if using). Season with salt and pepper to taste.

3. Cook the Chicken:

   Add the chicken breasts to the pot. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through.

4. Shred the Chicken:

   Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.

5. Cook the Pasta:

   Add the pasta to the pot and cook according to package directions, usually about 8-10 minutes, or until al dente.

6. Finish and Serve:

   Stir in the fresh parsley and any optional add-ins, such as cooked vegetables or Parmesan cheese. Taste and adjust seasoning as needed. Serve hot with lemon wedges, if desired.

Tips and Tricks for Soup Success

• Don’t Overcook the Pasta: Overcooked pasta will become mushy and ruin the texture of the soup. Be sure to cook the pasta al dente, meaning it should be slightly firm to the bite.
• Season Generously: Salt and pepper are your best friends when it comes to soup. Don’t be afraid to season the soup generously, as the flavors will mellow out as it simmers.
• Make it Ahead: Chicken Pasta Soup is a great make-ahead meal. The flavors will actually improve as the soup sits in the refrigerator. Just be aware that the pasta will absorb some of the broth as it sits, so you may need to add a little extra broth when reheating.
• Freeze for Later: Chicken Pasta Soup can also be frozen for later. Allow the soup to cool completely before transferring it to freezer-safe containers. When ready to eat, thaw the soup in the refrigerator overnight and reheat on the stovetop.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the soup. You can also use a spicy sausage instead of chicken for a different flavor profile.

Variations: Make it Your Own!

The beauty of Chicken Pasta Soup is that it’s incredibly versatile. Feel free to experiment with different ingredients and flavors to create your own signature version. Here are a few ideas to get you started:

• Creamy Chicken Pasta Soup: Add a splash of heavy cream or half-and-half to the soup for a richer, creamier texture. A similar recipe to try is Creamy Parmesan Chicken Rigatoni Ultimate, but simplified into soup form.
• Lemon Chicken Pasta Soup: Add the juice and zest of one lemon to the soup for a bright, citrusy flavor.
• Italian Chicken Pasta Soup: Add Italian seasoning, diced tomatoes, and spinach to the soup for an Italian-inspired twist.
• Chicken and Vegetable Soup: Load up the soup with your favorite vegetables, such as zucchini, bell peppers, green beans, and corn.

What to Serve with Chicken Pasta Soup

Chicken Pasta Soup is a complete meal in itself, but it’s also delicious served with a side of crusty bread, a grilled cheese sandwich, or a simple salad. You can also pair it with other pasta dishes like Boursin Chicken Pasta for a fun pasta-themed dinner. This soup also makes a great appetizer before a larger meal.

Storage Instructions

To store leftover Chicken Pasta Soup, allow it to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. To reheat, simply warm the soup on the stovetop over medium heat until heated through. You may need to add a little extra broth if the soup has thickened too much.

So, grab your pot, gather your ingredients, and get ready to create a bowl of comfort with this Chicken Pasta Soup. You won’t regret it!

ULTIMATE CHICKEN PASTA SOUP

Alice Yowell

This homemade Chicken Pasta Soup is a comforting and satisfying meal that’s surprisingly simple to create. It features tender chicken, perfectly cooked pasta, and a rich, flavorful broth. It’s the perfect go-to recipe for a warm and hearty dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine American

Servings 6

Calories 350 kcal

Equipment

• Large pot or Dutch oven
• Knife
• Cutting board
• Measuring spoons
• Measuring cups
• Ladle
• Fork (for shredding chicken)

Ingredients

  

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¼ teaspoon red pepper flakes optional
• 1 pound boneless, skinless chicken breasts
• 1 cup small pasta such as ditalini, elbow macaroni, or acini di pepe
• 1 cup chopped fresh parsley
• Salt to taste
• Pepper to taste

Instructions

 

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
• Add the garlic and cook for another minute until fragrant.
• Pour in the chicken broth and add the thyme, rosemary, and red pepper flakes (if using). Season with salt and pepper to taste.
• Add the chicken breasts to the pot. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through.
• Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.
• Add the pasta to the pot and cook according to package directions, usually about 8-10 minutes, or until al dente.
• Stir in the fresh parsley and any optional add-ins, such as cooked vegetables or Parmesan cheese. Taste and adjust seasoning as needed.
• Serve hot with lemon wedges, if desired.

Notes

Don’t overcook the pasta. Season generously. Chicken Pasta Soup is a great make-ahead meal. The flavors will actually improve as the soup sits in the refrigerator. Just be aware that the pasta will absorb some of the broth as it sits, so you may need to add a little extra broth when reheating. Chicken Pasta Soup can also be frozen for later. Allow the soup to cool completely before transferring it to freezer-safe containers. When ready to eat, thaw the soup in the refrigerator overnight and reheat on the stovetop. For a Creamy Chicken Pasta Soup, add a splash of heavy cream or half-and-half to the soup. To store leftovers, allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. To reheat, simply warm the soup on the stovetop over medium heat until heated through. You may need to add a little extra broth if the soup has thickened too much.