Chicken Noodle Soup With Pasta – Cozy, Comforting, and Easy to Make
Few dishes feel as comforting as a warm bowl of chicken noodle soup, and this version uses pasta for a hearty, satisfying twist. It’s simple to make, full of familiar flavors, and perfect for busy weeknights or slow Sunday afternoons. The broth is savory and bright, the chicken is tender, and the pasta holds everything together.
Whether you’re feeling under the weather or just want something soothing, this soup fits the moment. It also reheats well, so you can cook once and enjoy it all week.
Chicken Noodle Soup With Pasta - Cozy, Comforting, and Easy to Make
Ingredients
Method
- Prep your ingredients: Dice the onion, slice the carrots and celery, and mince the garlic. Shred your cooked chicken or cut raw chicken into large chunks if you plan to poach it in the soup.
- Sauté the aromatics: Warm 1–2 tablespoons of olive oil or butter in a large pot over medium heat.Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring often, until the vegetables soften and the onion turns translucent. Add garlic and cook 30 seconds, just until fragrant.
- Build the broth: Pour in the chicken broth (about 8 cups).Add bay leaves and thyme. If using raw chicken, add it now. Bring to a gentle boil, then reduce to a simmer.Cook 15–20 minutes, or until the chicken is cooked through and the flavors meld.
- Shred the chicken: If you poached raw chicken, remove it to a cutting board, shred with two forks, and return it to the pot. If using pre-cooked or rotisserie chicken, stir it in now and simmer 5–10 minutes to warm through.
- Cook the pasta: You have two options. For soup that’s enjoyed right away, cook the pasta directly in the pot until al dente.For better leftovers, cook the pasta separately in salted water, drain, and keep it on the side to add to bowls as you serve.
- Season and brighten: Taste the broth and season with salt and black pepper. Add a squeeze of lemon for brightness if you like, and stir in chopped fresh parsley.
- Serve: Ladle soup into bowls. If you kept the pasta separate, add a handful to each bowl and pour the hot soup over the top.Finish with extra parsley or a pinch of pepper.
What Makes This Recipe So Good
- Simple ingredients, big flavor: Onion, carrot, celery, garlic, and herbs create a classic base that tastes like home.
- Quick but flexible: You can use rotisserie chicken to save time, or simmer chicken breasts in the broth for deeper flavor.
- Kid-friendly and customizable: Choose your favorite pasta shape and adjust the veggies to suit your family.
- Balanced and satisfying: Protein-rich chicken, tender pasta, and a flavorful broth make a complete, cozy meal.
- Great for meal prep: The soup stores well, and you can cook pasta separately to keep it from getting soft.
Shopping List
- Olive oil or butter
- Yellow onion
- Carrots
- Celery
- Garlic
- Chicken (rotisserie, cooked shredded chicken, or raw chicken breasts/thighs)
- Chicken broth or stock (low-sodium preferred)
- Bay leaves
- Fresh or dried thyme
- Fresh parsley (optional, for garnish)
- Lemon (optional, for a finishing squeeze)
- Short pasta (egg noodles, ditalini, rotini, or small shells)
- Salt and black pepper
- Water (as needed)
How to Make It
- Prep your ingredients: Dice the onion, slice the carrots and celery, and mince the garlic. Shred your cooked chicken or cut raw chicken into large chunks if you plan to poach it in the soup.
- Sauté the aromatics: Warm 1–2 tablespoons of olive oil or butter in a large pot over medium heat.Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring often, until the vegetables soften and the onion turns translucent. Add garlic and cook 30 seconds, just until fragrant.
- Build the broth: Pour in the chicken broth (about 8 cups).Add bay leaves and thyme. If using raw chicken, add it now. Bring to a gentle boil, then reduce to a simmer.
Cook 15–20 minutes, or until the chicken is cooked through and the flavors meld.
- Shred the chicken: If you poached raw chicken, remove it to a cutting board, shred with two forks, and return it to the pot. If using pre-cooked or rotisserie chicken, stir it in now and simmer 5–10 minutes to warm through.
- Cook the pasta: You have two options. For soup that’s enjoyed right away, cook the pasta directly in the pot until al dente.For better leftovers, cook the pasta separately in salted water, drain, and keep it on the side to add to bowls as you serve.
- Season and brighten: Taste the broth and season with salt and black pepper. Add a squeeze of lemon for brightness if you like, and stir in chopped fresh parsley.
- Serve: Ladle soup into bowls. If you kept the pasta separate, add a handful to each bowl and pour the hot soup over the top.Finish with extra parsley or a pinch of pepper.
Keeping It Fresh
For best texture, store the pasta and soup separately. The pasta will keep its bite, and the broth won’t get cloudy or overly starchy. Refrigerate the soup in airtight containers for 3–4 days.
Cooked pasta keeps well for 3 days. Reheat the broth gently on the stove, then add pasta just before serving.
Freezing works great if you skip the pasta. Cool the soup, store it in freezer-safe containers, and freeze for up to 3 months.
Thaw overnight in the fridge and reheat on the stovetop. Cook fresh pasta and add it to the reheated soup for the best result.
Health Benefits
- Protein for recovery: Chicken provides lean protein that supports muscle repair and helps keep you full.
- Hydration and electrolytes: Warm, salty broth can help with hydration, especially when you’re run down.
- Vegetable nutrients: Carrots and celery add fiber, vitamins A and K, and antioxidants in an easy-to-digest form.
- Gentle on the stomach: The mild flavors and soft textures make this a good choice when your appetite is low.
- Customizable sodium: Using low-sodium broth and salting to taste helps you control overall salt intake.
Common Mistakes to Avoid
- Overcooking the pasta: Pasta continues to soften as it sits in hot broth. Aim for al dente or cook it separately.
- Skipping the sauté: Sautéing the vegetables first builds deeper flavor than simmering everything raw.
- Underseasoning the broth: Taste and adjust salt and pepper at the end.A small squeeze of lemon can wake up the flavors.
- Boiling the soup hard: A rolling boil can make the chicken tough and the broth cloudy. Keep it at a gentle simmer.
- Adding delicate herbs too early: Fresh parsley should go in at the end so it stays bright and fragrant.
Variations You Can Try
- Creamy chicken noodle: Stir in a splash of half-and-half or evaporated milk at the end. Add slowly and keep the heat low to prevent curdling.
- Lemon herb: Add extra lemon juice and zest with fresh dill or parsley for a lighter, springy flavor.
- Spicy kick: Add red pepper flakes or a spoonful of chili crisp when you sauté the vegetables.
- Veggie boost: Stir in baby spinach, kale, or peas during the last 2–3 minutes of simmering.
- Bone broth base: Use collagen-rich bone broth for a richer, more nourishing soup.
- Gluten-free: Use gluten-free pasta and a certified gluten-free broth.
- Rotisserie shortcut: Shred store-bought rotisserie chicken and use it to speed up the process without losing flavor.
FAQ
What pasta shape works best?
Short shapes like egg noodles, ditalini, small shells, rotini, or elbow macaroni work well.
They cook evenly and fit nicely on a spoon.
Can I make this in a slow cooker?
Yes. Add vegetables, broth, herbs, and raw chicken to the slow cooker and cook on Low for 6–7 hours or High for 3–4 hours. Shred the chicken, return it to the pot, and stir in cooked pasta just before serving.
How can I thicken the soup?
Simmer uncovered to reduce slightly, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer until lightly thickened.
Another option is to stir in a small knob of butter at the end for richness.
What if my soup is too salty?
Add unsalted broth or water to dilute. A squeeze of lemon can balance saltiness, and adding more vegetables or plain cooked pasta also helps.
Can I use leftover turkey instead of chicken?
Absolutely. Turkey works just like chicken.
Add it near the end to warm through so it stays tender.
How do I keep the pasta from getting mushy in leftovers?
Store pasta separately and combine it with hot soup when serving. If pasta is already in the soup, undercook it slightly and reheat gently.
Is it okay to use water instead of broth?
You can, but the soup will be lighter in flavor. Boost it with extra aromatics, a bay leaf, thyme, salt, and a splash of soy sauce or a bouillon cube if needed.
Can I add potatoes or rice?
Yes, but pick one starch to avoid an overly heavy soup.
If using potatoes or rice, reduce or skip the pasta and adjust cook time until tender.
Final Thoughts
Chicken Noodle Soup with Pasta is a classic for good reason. It’s simple, forgiving, and easy to tailor to your taste. Keep the method straightforward, season well, and treat the pasta with care, and you’ll have a pot of soup that feels like a warm hug every time.
Make a big batch, stash some in the fridge, and enjoy it all week long.
