I’ve cooked chicken pasta soup for years, mixing tender bits of chicken with tiny Acini Di Pepe pasta in a rich, hot broth. The shine of fresh herbs and soft pasta feels like a cozy hug.
But I’m tired of soups that go soggy or smell bland by dinner. I learned to rescue leftover turkey or rotisserie chicken and boost flavor with bay leaves and rosemary. It saves time and keeps the house smelling inviting.
It works because the broth simmers for 20 minutes, letting herbs infuse while veggies soften in a gently bubbling pot. Then 8 to 10 minutes in and the pasta is tender but not soggy. I love hearing the gentle bubble as it cooks.
If you want another cozy pasta dish, check out Creamy Whipped Ricotta Pasta for a smooth, creamy sauce that’s just as comforting.
Why You Will Love This Recipe
- Layered savory taste: Sautéing shallots, simmering bay leaves and stirring in fresh rosemary and thyme twice builds a deep broth flavor in under an hour.
- Comforting aroma: A 20-minute simmer fills your kitchen with a homemade soup scent that brings a warm mood to chilly days.
- Firm pasta bite: Tiny Acini di pepe cooks in just 8, 10 minutes and holds broth without turning mushy, giving each spoonful a sturdy texture.
- Easy make-ahead meal: The flavors deepen after 24 hours, and reheating on the stovetop or in the microwave takes minutes, with extra broth added if needed.
Ingredient Notes
- Shallots: Pick firm, smooth-skinned shallots free of sprouting; finely chop for quick sauté. They mellow faster than onions. No swap needed, but onion works.
- Celery: Choose bright-green stalks without browning; dice small for even cooking. You can swap fennel or bell pepper for similar crunch.
- Carrots: Look for firm, vibrant-orange carrots with no soft spots; peel and dice evenly to match celery size. Parsnips fine in a pinch.
- Chicken broth: Use low-sodium, organic chicken broth, Trader Joe’s works well; pour straight from carton. Homemade stock makes richer flavor and can compensate if pasta absorbs too much.
- Acini di pepe pasta: Find in pasta aisle among orzo and pastina; it holds shape and won’t soak up too much broth. Orzo works as substitute.
- Chicken: Use leftover diced chicken or rotisserie meat; warm pieces in simmering soup. Turkey works equally and adds holiday twist.
Find the printable recipe with measurements below.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If soup is leftover reheat on stovetop or in microwave until hot and let it rest briefly to meld taste.
- If pasta appears sparse after stirring in 1 cup pasta allow 8 to 10 minutes simmer before checking; it expands in broth.
- If broth seems low after refrigeration for 1 or 2 days stir in extra chicken broth to restore the consistency.
- If you’re using regular salt start with ½ teaspoon when adding broth and taste after simmer before adding more.
- If broth tastes muted cover and rest off heat for 15 minutes to let flavors meld.
Serving Suggestions
- Arrange grilled cheese sandwich on plate. Cut sandwich into triangles. Serve alongside soup. Place sandwich triangles on napkin.
- Serve cornbread muffins with honey. Place muffins on plate beside soup. Warm muffins before plating.
Storage Guidelines
- Refrigeration: Store soup in an airtight container. Place in fridge at 40°F or below for up to 3 days. Stir in extra broth before serving.
- Freezing: Cool soup fully then ladle into a freezer-safe container or freezer bag. Seal and freeze at 0°F for up to 3 months. Thaw overnight in fridge.
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Homemade Chicken Pasta Soup
This delicious Homemade Chicken Pasta Soup tastes like you spent all day in the kitchen, but in reality, you can put it together, start to finish in less than an hour!
Equipment
- Dutch oven
Ingredients
- 2 tablespoons extra virgin olive oil
- ¾ cup finely chopped shallots about 2 large shallots
- 3 medium celery stalks diced
- 8 medium carrots peeled and diced
- 12 cups low sodium chicken broth
- 2 medium bay leaves
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
- 1½ teaspoons kosher salt if you’re using regular salt, start with a half teaspoon and add more, if needed.
- ¼ teaspoon freshly ground black pepper
- 1 cup Acini di pepe pasta You can also use pastina, orzo or Israeli couscous, also known as pearl pasta.
- 3-4 cups leftover turkey or chicken diced, rotisserie chicken works great
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme finely chopped
Instructions
- Heat olive oil over medium heat in a large Dutch oven. Add chopped shallots and cook for 2 minutes, stirring frequently until they soften and release a gentle aroma.
- Add diced celery and carrots and cook for 3 to 4 minutes, stirring often until they begin to soften and pick up a bit of color.
- Pour in chicken broth to build your chicken pasta soup base, then tuck in bay leaves, rosemary, thyme, salt, and pepper. Bring to a boil, lower heat to maintain a steady simmer, and cook uncovered for 20 minutes so the flavors meld.
- Fish out the bay leaves, stir in acini di pepe pasta, and return to a gentle simmer. Cook for 8 to 10 minutes until the pasta is tender but still holds its shape.
- Fold in diced chicken or turkey along with the remaining rosemary and thyme. Stir until the meat warms through, then remove the pot from the heat.
- Taste the broth and sprinkle in more salt and pepper if you prefer a bolder flavor, adding gradually to keep the balance right.
- Cover the pot and let the soup sit off the heat for 15 minutes. This pause deepens the flavors before serving.
Notes
- If soup is leftover reheat on stovetop or in microwave until hot and let it rest briefly to meld taste.
- If pasta appears sparse after stirring in 1 cup pasta allow 8 to 10 minutes simmer before checking; it expands in broth.
- If broth seems low after refrigeration for 1 or 2 days stir in extra chicken broth to restore the consistency.
- If you’re using regular salt start with ½ teaspoon when adding broth and taste after simmer before adding more.
- If broth tastes muted cover and rest off heat for 15 minutes to let flavors meld.
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