Description

A comforting and easy Homemade Chicken Pasta Soup recipe packed with tender chicken, vegetables, and pasta. This is a weeknight-friendly meal that brings warmth to any table.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
2 cloves garlic, minced
8 cups low-sodium chicken broth
2 cups cooked chicken, shredded or diced (rotisserie chicken works wonderfully)
1 cup small pasta (like ditalini, elbows, or orzo)
1 teaspoon dried Italian seasoning
Salt and freshly ground black pepper, to taste
1/4 cup fresh parsley, chopped (for garnish)
Optional: Pinch of red pepper flakes for a little warmth

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
2. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Pour in the chicken broth. Add the cooked chicken, dried Italian seasoning, a good pinch of salt, and several grinds of black pepper. If you like a little heat, now is the time to add a pinch of red pepper flakes. Bring the soup to a boil.
4. Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 15 minutes to allow the flavors to meld.
5. Stir in the pasta. Increase the heat slightly to bring the soup back to a gentle simmer, and cook according to the pasta package directions, usually about 8-10 minutes, until the pasta is al dente.
6. Taste and adjust seasoning as needed. Stir in most of the fresh parsley just before serving, reserving some for garnish.
7. Ladle the hot soup into bowls, garnish with the remaining fresh parsley, and serve.

Notes

Allow soup to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. For freezing, cook pasta separately if preferred, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: Approx. 300-350 per serving (varies based on chicken and sodium)
Sugar: Approx. 5-8g
Sodium: Approx. 600-800mg (using low-sodium broth)
Fat: Approx. 10-15g
Carbohydrates: Approx. 30-35g
Fiber: Approx. 3-5g
Protein: Approx. 20-25g