Go Back
–+ servings
Homemade Chicken Pasta Soup

Cozy Up with Homemade Chicken Pasta Soup in Under an Hour

A hearty Homemade Chicken Pasta Soup perfect for busy weeknights, combining rich flavors and comforting ingredients, all in under an hour.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Extra Virgin Olive Oil Adds richness and flavor to the soup broth.
  • ¾ cup Shallots, finely chopped Provides a milder, sweeter onion flavor base.
  • 3 stalks Celery, diced Adds crunch and a savory backdrop to the soup.
  • 8 medium Carrots, peeled and diced Contributes sweetness and color.
  • 12 cups Low Sodium Chicken Broth The soup's main liquid base.
  • 2 medium Bay Leaves Imparts depth of flavor during cooking.
  • 1 teaspoon Fresh Rosemary, chopped Enhances the aromatic profile.
  • 1 teaspoon Thyme, chopped Enhances the aromatic profile.
  • 1½ teaspoons Kosher Salt Enhances all flavors.
  • ¼ teaspoon Freshly Ground Black Pepper Adds a subtle spice to the mix.
For the Pasta
  • 1 cup Acini Di Pepe Pasta A small pasta shape that holds up well in soup.
For the Protein
  • 3-4 cups Leftover Turkey or Chicken, diced The primary protein source.
For the Finishing Touch
  • 1 teaspoon Finely Chopped Fresh Rosemary To enhance freshness just before serving.
  • 1 teaspoon Thyme To enhance freshness just before serving.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add ¾ cup of finely chopped shallots and sauté for about 2 minutes until translucent and fragrant.
  2. Next, incorporate 3 diced celery stalks and 8 diced medium carrots into the pot. Stir and cook for an additional 3-4 minutes until the vegetables soften.
  3. Pour 12 cups of low sodium chicken broth into the pot along with 2 medium bay leaves, 1 teaspoon each of chopped rosemary and thyme, 1½ teaspoons of kosher salt, and ¼ teaspoon of black pepper. Bring to a boil and then simmer uncovered for 20 minutes.
  4. After 20 minutes, remove the bay leaves and stir in 1 cup of Acini Di Pepe pasta. Return to a simmer, cooking for an additional 8-10 minutes until the pasta is tender but al dente.
  5. Stir in 3-4 cups of diced leftover turkey or chicken, along with an extra teaspoon each of finely chopped rosemary and thyme. Mix well and let heat through for about 2 minutes.
  6. Taste the soup for seasoning and adjust as necessary. Cover the pot and let it sit for about 15 minutes before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 650mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 3500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Allow the soup to sit after cooking for a more satisfying experience. Customize with any leftover meats or veggies for a quick meal.

Tried this recipe?

Let us know how it was!