ULTIMATE CHICKEN PASTA SOUP
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.
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.