Easy Chicken Pasta Soup
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When the weather turns chilly, nothing comforts me more than a warm bowl of this cozy chicken pasta soup. I first learned about the foundation of a good chicken soup in culinary school: a delicious chicken broth. Since then, I’ve perfected my homemade chicken pasta soup by adding tender, flaked chicken and little pasta shapes to make it even more satisfying.
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Follow my guide and, with a few simple steps, you’ll soon have your own steaming bowl of rich, savory and SO easy chicken pasta soup. No store bought chicken and pasta soup can compare; you’ll never look back!
My Essential Ingredients for a Really Good Chicken Soup with Pasta
These are the components I use to make my easy chicken pasta soup:
- Chicken broth: For a fully homemade version with great flavor, I highly recommend making your own chicken broth. It’s actually very easy to do and makes a big difference in taste. If you’re using store-bought broth instead, choose a good-quality one (preferably organic) and make sure it’s not too salty, so it doesn’t overpower the dish.
- Vegetables: I’ve used a simple combination of carrots, celery and onion but you could also add leeks.
- Chicken: Most of the time, I make this soup after preparing my homemade chicken broth, so I use the cooked chicken that’s left over and simply shred it. If you don’t have that on hand, leftover roast chicken or any cooked, shredded chicken works perfectly well too.
- Herbs: I usually add bay leaves and fresh thyme to enhance the flavor of the soup. Rosemary tends to be a bit too strong here, but parsley, and even cilantro, if you like it, are great alternatives and bring a fresher note.
My Preferred Pasta Shapes for Chicken Soup
When it comes to my homemade chicken pasta soup, I love using coquillettes, a tiny pasta shape popular in France. They’re comforting, quick to cook and always remind me of childhood meal; pure comfort food! I
f you’re cooking outside France or want something more widely available, small pasta shapes work best. Good alternatives include:
- Orzo: A similar size and texture to coquillettes
- Ditalini: These tiny tubes perfect for soup
- Acini di pepe: A small, round pasta that cooks quickly
- Mini shells: They hold bits of broth and vegetables beautifully
These small pasta shapes cook fast and blend perfectly with tender chicken and vegetables. I like to keep all the elements roughly the same size.
Recipe card
Homemade Chicken and Vegetable Noodle Soup
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Equipment
Ingredients
- 8 cups of chicken broth 2 liters homemade chicken broth
- 1/2 pound of cooked chicken breast shredded (leftover rotisserie chicken or chicken from the broth works perfectly)
- 2 cups of pasta in France we use coquillettes, Orzo, Ditalini or Stelline (little stars) are good alternatives 200 g
- 2 carrots diced
- 2 celery stalks diced
- 1 yellow onion diced
- 2 bay leaves
- 3 sprigs of thyme
- 1 tbsp olive oil
- Salt and pepper
For serving
- Fresh parsley for decoration
- Lemon juice a dash
Instructions
- Heat the olive oil in a Dutch oven or a large pot over medium heat. Add the carrots, celery, and onion, and sauté for a few minutes until the vegetables start to soften.
- Pour in the chicken broth, then add the shredded chicken, bay leaf, and thyme. Let the soup simmer gently over low heat for 15–20 minutes.
- Add the dry pasta directly to the pot and cook for about 10 minutes, or until the pasta is tender.
- Season with salt and pepper to taste.
- Serve hot, topped with a little freshly chopped parsley and a squeeze of lemon juice to add a bright, fresh finish.
Video
Notes
Nutrition
Variations: 5 Easy Ways to Customize Chicken Soup with Pasta
While this easy chicken pasta soup is delicious as is, there are a few thoughts on how you could adapt it:
- Creamy version: In France, we love a little crème fraîche or sour cream! Try adding a dollop of either, just before serving the chicken pasta soup, to add creaminess.
- More veggies: I’ve tested this soup with leeks, fennel and zucchini, added with the first veggies and these all work well, too. You could also add fresh kale or frozen green beans at the end, 5 minutes before serving your soup.
- Add a spicy touch: Add slices of fresh ginger to the soup. Trust me, it’s great for boosting your immune system!
- Swap pasta for rice or potatoes: These are just as satisfying and an easy way to make this chicken pasta soup gluten free!
Common Mistakes and Troubleshooting
Honestly, this homemade chicken pasta soup is so simple. Having said that, here’s what to steer clear of:
- Adding the pasta too early: Adding the pasta at the start can make it mushy by the time the soup is ready. Always add it toward the end or when reheating it.
- Overcooking the chicken: I find that cooking chicken too long can make it dry and stringy. I prefer to shred it once it’s just cooked through.
- Skipping seasoning: At cooking school, I’ve learnt that soup needs layers of seasoning. I recommend you taste as you go and adjust with salt, pepper or a dash of lemon juice.
- Using the wrong pasta shape: Large or delicate pasta can fall apart. Go for small shapes like orzo, coquillette or ditalini.
- Overcrowding the pot: In the past, I’ve tried cramming too many ingredients at once and I’ve found this can prevent even cooking and impacts the flavor. Cook in a pot large enough for everything.
- Not adding moisture when reheating: Leftover chicken pasta soup can dry out if reheated without adding broth or a little water.
Frequently Asked Questions
Yes, definitely. For a quick and easy version, you can use a good-quality store-bought chicken broth or chicken base diluted with water. Ideally, choose one that’s flavorful but not too salty. To boost the taste, you can always add a few fresh vegetables, some herbs, or a bit of garlic while the soup simmers.
Yes, you absolutely can. That said, vegetables used to make broth usually don’t have much flavor left and have often been simmered for so long that they’ve lost most of their vitamins. You can still use them if you like—just discard any that are overly soft or bland, then chop the remaining vegetables into small pieces before adding them to the soup.
Yes, to make it in an Instant Pot, cook the chicken and vegetables until tender, then add pasta towards the end to avoid overcooking.
Add the pasta toward the end of cooking or just before reheating. Cook according to the package instructions for the best texture.
This chicken noodle soup keeps for about 2 to 3 days in the refrigerator, stored in an airtight container. Since the noodles tend to absorb the broth over time, the soup may thicken. When reheating, I recommend you to add a little water or extra broth to loosen it up.
