The first time I made this chicken soup, I didn’t expect my picky housemate to go back for three bowls.
It’s the kind of straightforward, forgiving recipe that tastes like comfort without needing a lot of technique.
This version leans on tender shredded chicken, tiny ditalini pasta, and classic mirepoix for a bowl that’s both restorative and very easy to scale.
What makes it a winner is how the flavors meld with minimal fuss.
It’s fast enough for a weeknight but cozy enough for a sick day.
You’ll get a clear, golden broth, tender pasta that keeps shape, and just enough thyme to make the whole pot sing.
Why You’ll Love This Recipe
- Ready in about 30–40 minutes with minimal hands-on time.
- Uses pantry-friendly ingredients that you can keep on hand.
- Comforting, restorative broth with toothsome pasta and tender chicken.
- Highly adaptable — swap pasta, boost vegetables, or make it dairy-free.
The soup’s texture balances a light, spoonable broth with soft, tender bites from shredded chicken and al dente ditalini.
The tiny pasta holds broth without becoming gummy, while diced carrots and celery give small pops of freshness and a slight crunch when properly cooked.
A light thyme aroma ties the top notes together so each spoonful feels layered rather than flat.
“This recipe is exactly what I needed on a rainy night — simple, flavorful, and my whole family loved it. Five stars!” — Reader: Hannah L.
Key Ingredients
Chicken (2 cups shredded)
Shredded chicken is the protein backbone and flavor carrier. Use leftover roast chicken, rotisserie chicken from the store, or shredded poached breasts. For best texture, shred warm chicken with two forks; it keeps the meat moist and avoids stringy pieces.
Ditalini pasta (1 cup)
Ditalini’s small, tubular shape catches broth and creates lovely, spoon-sized bites. Choose a high-quality semolina pasta for better texture and less mushiness after simmering. Cook to just shy of package al dente since it will finish cooking in the broth.
Chicken broth (6 cups)
Broth is the soul of this soup. Use low-sodium broth so you control the salt level, or homemade stock for deeper flavor. If you use boxed broth, a splash of white wine or a chicken bouillon cube can deepen the savory notes.
Aromatics: onion, carrots, celery, garlic
This classic mirepoix builds flavor early. Finely chopping the vegetables allows them to soften quickly and release natural sweetness. Use a medium yellow onion for balance and fresh garlic for brightness — avoid garlic powder in the sauté step.
Full ingredient list:
- 2 cups shredded chicken
- 1 cup ditalini pasta
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil
Step-by-Step Instructions
Step 1: Warm the pot and sauté the aromatics
In a large pot, heat a splash of olive oil over medium heat.
Add the chopped onion, diced carrots, and diced celery to the pot.
Sauté, stirring occasionally, until the vegetables are tender and the onion is translucent, about 6–8 minutes.
Pro Tip: You’ll know the mirepoix is ready when the onion turns glossy and the carrot edges soften. A light golden edge on the celery shows good caramelization.
Step 2: Wake up the garlic
Stir in the minced garlic and cook just another minute until fragrant.
Be careful not to let garlic brown — that creates bitterness.
Pro Tip: Smell is your timer. The minute garlic becomes aromatic, move to the next step.
Step 3: Build the broth
Pour in the chicken broth and bring the pot to a gentle boil.
Taste the broth for salt now; adjust lightly since the pasta will absorb some seasoning later.
Pro Tip: Use low-sodium broth so you can fine-tune salt at the end. A rolling boil isn’t necessary — a lively simmer is best.
Step 4: Cook the pasta
Add the ditalini and cook following package instructions until nearly al dente.
Stir occasionally to prevent the tiny pasta from sticking to the bottom.
Pro Tip: Pull the pasta a minute shy of the package time; it will finish cooking in the simmering broth with the chicken.
Step 5: Finish with chicken and herbs
Stir in the shredded chicken, dried thyme, and salt and pepper to taste.
Lower the heat and let the soup simmer gently for 10–15 minutes to meld the flavors and heat the chicken through.
Pro Tip: You’ll know it’s ready when the chicken is warmed and the broth smells cohesive — thyme should be present but not overpowering.
Step 6: Serve
Ladle hot soup into bowls and serve immediately.
If desired, finish with a drizzle of olive oil or a squeeze of lemon for brightness.
Pro Tip: For a glossy finish and richer mouthfeel, stir in a teaspoon of butter just before serving.
Expert Tips for Success
- Use low-sodium broth to control salt. This is the single most important trick to avoid an over-salted final dish. Taste throughout and adjust at the end.
- Don’t overcook the pasta. Ditalini can go from perfectly tender to mushy in minutes, especially in a hot broth. Undercook it slightly before the final simmer.
- Shred chicken while warm. Warm chicken is easier to shred, and shredded pieces retain moisture better than slices or chunks. Two forks or clean hands work well.
- Browning the vegetables slightly adds depth. A little caramelization on onions and celery adds sweetness and color to the broth. Use medium heat and patience.
- If you want extra body in the broth, simmer a halved onion, a carrot scrap, and a celery leaf in the broth for 20–30 minutes, then strain before adding pasta. This builds complexity without extra steps at serving.
- If making this for a crowd, keep pasta separate. Cook pasta until al dente and toss with a little oil; add portions to bowls and ladle hot broth and chicken over it to prevent mushiness when holding for service.
- For clearer soup, skim foam and fat that rise during the early simmer. Use a spoon or a fat separator for a cleaner, brighter broth.
- Use a heavy-bottomed pot. It distributes heat evenly and prevents hot spots that can scorch or over-reduce the broth.
- For deeper flavor fast: add a tablespoon of tomato paste to the aromatics and cook until it darkens slightly. It won’t make the soup tomato-y but will add savory richness.
- If using frozen chicken, thaw overnight in the refrigerator and pat dry before shredding to avoid watery texture.
Storage & Freezing
Fridge: Cool the soup to room temperature for no more than two hours.
Transfer to airtight containers and refrigerate for up to 4 days.
Reheating from fridge: Warm gently on the stove over low heat, stirring occasionally.
If the pasta has soaked up too much broth, add a splash of water or additional broth and bring to a gentle simmer to loosen the texture.
Freezer: For best results, freeze without the pasta.
Portion soup into freezer-safe containers, leaving an inch of headspace, and freeze for up to 3 months.
Reheating from frozen: Thaw overnight in the refrigerator if possible.
Reheat on the stove until simmering, then add freshly cooked ditalini or other pasta and cook until al dente. This prevents gummy noodles and keeps texture fresh.
Quick-frozen method: If you must freeze with pasta, use very al dente pasta and freeze in single-serving portions. Reheat gently and be prepared for softer pasta texture.
Variations & Substitutions
Vegetable-forward: Double the carrots and celery and omit pasta for a lighter, brothy soup. Add a handful of chopped kale or spinach at the end for extra greens.
Gluten-free: Substitute ditalini with a gluten-free small pasta or use rice for a hearty, grain-based option. Cook the rice separately and add when serving.
Herbed lemon boost: Add a tablespoon of fresh lemon juice and a handful of chopped parsley at the end for brightness. Lemon cuts through richness and makes the broth taste fresher.
Creamy option: Stir in 1/2 cup of heavy cream or a dollop of crème fraîche at the end for a richer, velvety finish. Reduce the broth slightly first if you want a thicker mouthfeel.
Frequently Asked Questions
Q: Can I make this soup with raw chicken instead of shredded cooked chicken?
A: Yes. Add raw chicken pieces to the pot after you add the broth, bring the liquid to a simmer, and poach until cooked through (about 12–15 minutes for breasts cut into chunks). Remove, shred, and return to the pot. This method infuses more chicken flavor into the broth but requires careful timing so the pasta isn’t overcooked.
Q: What type of pasta works best if I can’t find ditalini?
A: Any small-shaped pasta will do — orzo, small shells, acini di pepe, or small elbow macaroni are all good substitutes. Orzo cooks faster than ditalini, so reduce the cooking time and watch closely. If using orzo, consider cooking it separately and combining at serving.
Q: How can I make the broth richer without simmering bones for hours?
A: Use a concentrated low-sodium stock or add a tablespoon of better-than-bouillon paste. A small splash of white wine during the sauté stage or a lightly caramelized onion and carrot will also deepen the flavor. Roasting vegetable scraps briefly and simmering them for 20–30 minutes before straining adds body quickly.
Q: Why did my pasta get mushy when reheated?
A: Pasta absorbs liquid over time. To avoid mush, reheat the soup with added broth or water and consider cooking pasta separately when you plan to store leftovers. If reheating frozen portions with pasta inside, expect softer texture; fresh-cooked pasta always tastes better.
Q: Can I use rotisserie chicken for this recipe?
A: Absolutely. Rotisserie chicken is an excellent shortcut — it adds flavor and saves time. Remove skin if you want a leaner soup and shred the meat while warm for better texture.
Final Thoughts
This chicken soup is a practical, dependable bowl for nearly any day of the year.
It’s forgiving, fast, and easy to scale — perfect for leftovers, sick days, or weeknight dinners.
If you made this, please leave a star rating in the recipe card below and pin this to Pinterest for later.
Conclusion
For another take on a deeply flavored chicken soup, check out The Best Chicken Soup You’ll Ever Eat | Ambitious Kitchen which highlights added aromatics and finishing touches.
If you want a vegetable-forward version with lots of fresh herbs, see Ultimate Chicken Soup – Downshiftology for excellent technique and substitutions.
AllRecipes has a classic, time-honored approach that’s useful for quick reference: Homemade Chicken Soup Recipe.
For a chef-driven, methodical breakdown of classic chicken soup building blocks, read Homemade Chicken Soup Recipe on Serious Eats.
Chicken Soup
Ingredients
Main Ingredients
- 2 cups shredded chicken Use leftover roast chicken, rotisserie chicken, or poached breasts.
- 1 cup ditalini pasta Choose a high-quality semolina pasta.
- 6 cups chicken broth Use low-sodium broth or homemade stock for deeper flavor.
Aromatics
- 2 carrots, diced Adds freshness and a slight crunch.
- 2 celery stalks, diced Builds flavor early.
- 1 onion, chopped Use a medium yellow onion for balance.
- 4 cloves garlic, minced Avoid using garlic powder; fresh is best.
- 1 teaspoon dried thyme Adds aromatic flavor to the soup.
- Salt and pepper to taste Adjust seasoning to preference.
- Olive oil For sautéing the aromatics.
Instructions
Preparation
- In a large pot, heat a splash of olive oil over medium heat.
- Add the chopped onion, diced carrots, and diced celery to the pot.
- Sauté for 6–8 minutes until the vegetables are tender and the onion is translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
Cooking
- Pour in the chicken broth and bring to a gentle boil.
- Add the ditalini and cook according to package instructions until nearly al dente.
- Stir in the shredded chicken, dried thyme, salt, and pepper to taste.
- Lower the heat and let the soup simmer gently for 10–15 minutes.
Serving
- Ladle hot soup into bowls and serve immediately.
- Optionally, finish with a drizzle of olive oil or a squeeze of lemon for brightness.
