Here’s a comforting, hearty Chicken and Pasta Soup recipe — warm, flavorful, and easy to make.
🍲 Chicken and Pasta Soup
Ingredients (Serves 4–6)
- 1–1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 onion, diced
- 2–3 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried parsley (or 2 tbsp fresh)
- Salt and black pepper, to taste
- 1 cup small pasta (like ditalini, macaroni, or orzo)
- Optional: 1 cup chopped spinach or kale
- Optional: Grated Parmesan, for serving
Instructions
1️⃣ Cook Chicken
- In a large pot, heat olive oil over medium heat.
- Sear chicken on both sides until lightly browned (not fully cooked).
- Remove and set aside.
2️⃣ Sauté Vegetables
- In the same pot, add onion, carrots, and celery.
- Cook 5–7 minutes until softened.
- Add garlic and cook 30 seconds more.
3️⃣ Build the Soup
- Pour in chicken broth.
- Add thyme, parsley, salt, and pepper.
- Return chicken to the pot.
- Bring to a boil, then reduce to simmer 20–25 minutes, until chicken is cooked through.
4️⃣ Add Pasta
- Remove chicken and shred with two forks.
- Add pasta to the simmering broth and cook according to package directions (usually 7–10 minutes).
- Return shredded chicken to the pot.
- Stir in greens if using, and cook 2–3 minutes until wilted.
5️⃣ Serve
- Adjust seasoning with salt and pepper.
- Ladle into bowls and sprinkle with Parmesan if desired.
Tips & Variations
- Extra flavor: Add a bay leaf while simmering and remove before serving.
- Creamy version: Stir in 1/2 cup heavy cream at the end.
- Vegetables: Add peas, corn, or zucchini for more color and nutrition.
- Make-ahead: Soup can be stored in the fridge for 3–4 days or frozen for up to 3 months.
If you want, I can also give you an instant pot version of chicken pasta soup that cooks in under 30 minutes with rich flavor.
