There’s something almost magical about a bowl of homemade chicken soup, isn’t there? This Chicken Soup with Ditalini Pasta is my go-to recipe when someone’s feeling under the weather, when there’s a chill in the air, or honestly – just because it’s THAT good! I’ve been perfecting this recipe for years, and those tiny ditalini pasta pieces take it from ordinary to extraordinary. They’re like little pillows of comfort swimming alongside tender chicken and veggies in a broth so flavorful you’ll want to drink it straight from the bowl (and between us, I sometimes do!). Trust me, this isn’t your basic canned soup – this is the kind of chicken soup that creates memories and makes everyone ask for seconds!
Table of Contents
Why You’ll Love This Recipe
- Those adorable ditalini pasta pieces are the perfect size – no awkward spooning required!
- The homemade broth has incredible depth of flavor but doesn’t require all day to make
- Loaded with protein-rich chicken and plenty of veggies for a complete meal in one bowl
- Makes enough for dinner tonight plus leftovers that taste even better the next day
Ingredients
- Chicken – bone-in, skin-on chicken pieces provide the best flavor (I prefer thighs and breasts)
- Ditalini pasta – these tiny tubes hold the broth beautifully in every bite
- Carrots – adds natural sweetness and bright color
- Celery – provides classic flavor and slight crunch
- Onion – creates the aromatic foundation for our broth
- Garlic – enhances all the other flavors
- Bay leaves – adds subtle depth to the broth
- Fresh herbs – parsley, dill, and thyme bring brightness and freshness
- Chicken broth – use store-bought for convenience or homemade for extra richness
- Olive oil – for sautéing our aromatics
- Lemon juice – a little acidity balances and brightens all the flavors
- Salt and pepper – enhances everything else going on
- Parmesan rind (optional) – this secret ingredient adds incredible richness and umami
- Fresh spinach (optional) – adds color and nutrients
- Red pepper flakes (optional) – for those who like a gentle heat
The full ingredient list with measurements will be available in the recipe card below.
How to Make Chicken Soup with Ditalini Pasta
- In a large Dutch oven or soup pot, heat olive oil over medium heat. Add diced onions, carrots, and celery. Cook until vegetables begin to soften, about 5-6 minutes, stirring occasionally.
- Add minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
- Add chicken pieces to the pot, skin side down, and cook for 3-4 minutes until lightly browned. Flip and cook for another 2-3 minutes.
- Pour in chicken broth, add bay leaves, fresh thyme sprigs, and Parmesan rind if using. Season with salt and pepper.
- Bring to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for about 30 minutes, or until chicken is fully cooked and tender.
- Remove chicken pieces from the pot and set aside until cool enough to handle.
- While the chicken cools, bring the broth back to a boil and add the ditalini pasta. Cook according to package directions until al dente, usually 8-10 minutes.
- Meanwhile, remove and discard the skin from the chicken. Shred or dice the meat, discarding the bones.
- Once pasta is al dente, reduce heat to low and return the shredded chicken to the pot.
- Stir in chopped fresh parsley and dill. If using spinach, add it now and stir until just wilted.
- Remove the bay leaves and thyme stems.
- Add fresh lemon juice and taste for seasoning, adding more salt and pepper if needed.
- Allow the soup to rest for 5 minutes before serving, allowing flavors to meld together.
Pro Tips for Making the Recipe
- For maximum flavor, brown the chicken before adding the broth – those caramelized bits add incredible depth.
- Don’t skip the fresh herbs added at the end – they brighten the whole soup and take it from good to amazing.
- If making ahead, cook the pasta separately and add it to individual servings to prevent it from soaking up too much broth.
- Save Parmesan rinds in your freezer for soups like this – they’re flavor gold and completely transform your broth.
- For an extra rich broth, use a combination of chicken thighs and breasts – the dark meat adds so much flavor.
How to Serve
Serve this wonderful soup piping hot in wide, shallow bowls that showcase all the beautiful ingredients. Top each serving with a sprinkle of freshly chopped parsley, a light grating of Parmesan cheese, and a twist of black pepper. For a complete meal, pair with crusty artisan bread or homemade garlic bread to soak up every last drop of that incredible broth. This soup is perfect for family dinners, yet elegant enough for casual entertaining – especially served in pretty bowls with a simple green salad on the side. For a special touch when serving to someone under the weather, serve in a mug that’s easy to hold with a slice of buttered toast for dunking.
Make Ahead and Storage
- The soup base (without pasta) can be made up to 3 days ahead and stored in the refrigerator. Simply reheat and add freshly cooked pasta when ready to serve.
- If storing soup with pasta already mixed in, the pasta will continue to absorb liquid and soften. Add a splash of additional broth when reheating.
- Leftover soup can be refrigerated for up to 4 days in an airtight container.
- For meal prep, store the soup base and cooked pasta separately, combining only when ready to eat.
- This soup freezes beautifully for up to 3 months, but I recommend freezing without the pasta and adding freshly cooked pasta when reheating.
- When reheating from frozen, thaw overnight in the refrigerator then warm gently on the stovetop, adding fresh herbs just before serving to revive the flavors.
FAQs
Can I use rotisserie chicken to make this soup quicker?
Absolutely! Using a store-bought rotisserie chicken is one of my favorite weeknight shortcuts. Simply shred about 3 cups of meat from the rotisserie chicken and add it to the soup after the vegetables have simmered in the broth for about 15-20 minutes. You’ll still get wonderful flavor, especially if you use a good-quality chicken broth as your base. The soup won’t have quite the same depth as when you cook the chicken in the broth from scratch, but the convenience factor makes this a fantastic option for busy days. You can even enhance the store-bought broth by simmering it with the chicken carcass for 20 minutes before straining and proceeding with the recipe!
What can I substitute for ditalini pasta if I can’t find it?
Don’t worry if you can’t find ditalini! While those tiny tubes are perfect for soup because they’re easy to spoon up and hold the broth so nicely, there are several great substitutes. Small shells, orzo, acini di pepe, or even elbow macaroni work beautifully in this recipe. The key is choosing a small pasta shape that can be easily eaten with a spoon alongside the chicken and vegetables. Just be sure to adjust the cooking time according to the package directions for whichever pasta shape you choose, as cooking times can vary. Some shapes may absorb more broth than others, so you might need to add a bit more broth if using a different pasta variety.
My family member is feeling under the weather. How can I adapt this to make it more healing?
When someone’s feeling under the weather, a few simple adjustments can make this soup even more soothing and healing. First, increase the garlic (up to 6 cloves) as it has natural antimicrobial properties. Add a 1-inch piece of fresh ginger, minced, when you add the garlic for its anti-inflammatory benefits. Squeeze in the juice of a whole lemon rather than half for extra vitamin C, and consider adding a pinch of turmeric for its healing properties. A dash of cayenne pepper can help clear sinuses. For easier digestion, you might want to chop the vegetables smaller and cook the pasta a bit longer than al dente. Serve in a mug rather than a bowl so they can hold it close and breathe in the steam, which helps soothe congestion. Most importantly, deliver it with love – sometimes that’s the most healing ingredient of all!
How can I make this soup more hearty for a main dish?
To transform this soup into an even heartier main dish, there are several delicious additions you can make. First, you can simply increase the amount of chicken and pasta for more substance. Another great option is to add white beans like cannellini or navy beans – they add protein, fiber, and a lovely creamy texture. For a more rustic version, add diced potatoes along with the other vegetables. You could also stir in some quick-cooking greens like kale or Swiss chard in the last few minutes of cooking for added nutrients and texture. If your family enjoys a creamier soup, stir in 1/2 cup of half-and-half or heavy cream just before serving. For a complete one-pot meal, try adding some frozen peas or corn in the last 5 minutes of cooking. Any of these additions will transform this wonderful soup into an even more satisfying main course!
Chicken Soup with Ditalini Pasta
Equipment
- Dutch Oven or Soup Pot
- Cutting board
- Knife
- Wooden spoon
- Measuring Cups and Spoons
Ingredients
Soup Ingredients
- 1.5–2 lbs bone-in skin-on chicken pieces thighs and breasts preferred
- 2 carrots diced
- 2 stalks celery diced
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 6–7 cups chicken broth
- 1 cup ditalini pasta
- 2 bay leaves
- 2–3 sprigs fresh thyme
- 1 Parmesan rind optional, for added umami
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh dill chopped
- 2 cups fresh spinach optional, for added nutrition
- 1–2 tablespoons lemon juice to taste
- salt and pepper to taste
- 1/4 teaspoon red pepper flakes optional, for a kick
Instructions
- In a large Dutch oven, heat olive oil over medium heat. Add diced onions, carrots, and celery. Cook until softened, about 5–6 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add chicken pieces skin-side down and sear 3–4 minutes per side until lightly browned.
- Pour in chicken broth. Add bay leaves, thyme sprigs, and Parmesan rind if using. Season with salt and pepper.
- Bring to a boil, then reduce to a gentle simmer. Cover partially and cook 30 minutes until chicken is fully cooked and tender.
- Remove chicken from pot and set aside to cool slightly. Discard skin and bones, shred or dice meat.
- Bring broth to a boil and add ditalini pasta. Cook until al dente, about 8–10 minutes.
- Lower heat and return shredded chicken to the pot. Stir in parsley, dill, and spinach if using.
- Add lemon juice and red pepper flakes. Adjust seasoning with salt and pepper.
- Let soup rest for 5 minutes before serving to allow flavors to meld.