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.