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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! It's also fabulous with leftover turkey!
Do you recall, the famous quote from Romeo and Juliet, "A rose by any other name would smell as sweet"? This chicken pasta soup probably should have been called "Long Lost Chicken Soup" or "The Chicken Soup that Got Away" or "Lost but not Forgotten Chicken Soup". But you know what? Just like Shakespeare's rose, this soup is super delicious no matter what you call it!
Why would I call this wonderful soup any of those strange names mentioned above? Well, it's because they're all quite accurate!
I first published this recipe for Chicken Pasta Soup several years ago. It's got that wonderful homemade chicken soup flavor, but can be put together easily in less than an hour. It's also really versatile in that you can use leftover chicken, rotisserie chicken or leftover turkey, all with delicious results. Everyone who's tried it seemed to love it and it's one of those soups that's popular with kids and grownups like.
The problem arose when the original recipe/post disappeared sometime in the last year. About 9 months ago, I started getting emails from readers who'd made this chicken pasta soup and loved it, but when they went to look for it on The Café website, it was nowhere to be found!
When the first email came, I was pretty sure that the reader just hadn't searched hard enough for it. I planned to find the recipe and send her a link for it. Recipe posts just don't vanish into thin air. But when I went to look, sure enough, it was gone. I have no idea what happened, but I've been intending to take new pictures and repost the recipe ever since I became aware of this mysterious disappearance.
Finally last week, after receiving many more emails requesting the recipe, I made the delicious chicken pasta soup again and we captured new images. So... voila, here's the beloved Chicken Pasta Soup! I think I'll put a lock on the post this time!
What makes this chicken soup such a favorite?
If you've never tasted this chicken pasta soup, you might be wondering why it would be such a favorite that readers would be searching for it and sending sad emails about not being able to find it. I think there are a number of reasons:
- This soup is easy to make. The hardest part is cutting up the veggies and chicken. Other than that, the soup pretty much makes itself.
- As this soup simmers, the whole house is filled with a wonderful, old-fashioned-chicken-soup aroma. So delightful on a chilly, gray day!
- The soup is loaded with flavor. A few wonderful "flavor enhancers" like:
- Shallots, which taste like a combination of garlic and onion but more refined. Shallots are often used in French cuisine and I think they impart a really nice, "fine" flavor to soups, stews, sauces, etc.
- Bay leaves are simmered in the chicken broth adding a subtle, but delicious layer of flavor.
- Lots of fresh herbs, actually a double layer of herbs! Fresh rosemary and thyme are added as the soup simmers and another portion is stirred in at the end. See what I mean? Tons of delicious flavor with a few simple steps.
- As I mentioned earlier, this soup is universally loved. Children gobble it up and adults always come back for second helpings.
What is Acini Di Pepe Pasta?
This chicken pasta soup recipe calls for Acini Di Pepe (pronounced ah-CHEE-nee dee PAY-pay) pasta. Acini Di Pepe is a delicious tiny pasta with a round shape. Acini Di Pepe actually means "seeds of pepper" or "peppercorns" in Italian but this has nothing to do with the flavor of the pasta, rather just the size and shape.
Acini Di Pepe is perfect for soups and is delicious in pasta salads. I love it in this soup because, although it does expand during cooking, it doesn't tend to soak up as much of the broth as other kinds of pasta do. Acini Di Pepe can be found in many larger grocery stores along with the other varieties of pasta. I find that most grocery stores will group the tiny pasta, such as orzo, pastina, Israeli couscous and Acini Di Pepe together.
If you can't find it at your local store, Acini Di Pepe can be ordered online or you can substitute one of the other tiny types of pasta mentioned above.
Know someone who could use a little extra love and care? This soup is the perfect thing to take to them! Every warm, delicious spoonful is loaded with that homey, comfort taste that exudes nurture. The recipe makes a big pot of soup so there will be plenty to enjoy yourself with extra to give away!
Want to see how easy it is to make this soup? We created a quick video to show you, check it out:
Café Tips for making this Chicken Pasta Soup
- This soup reheats wonderfully on the stovetop or in the microwave. The flavor actually seems to get better and better as the ingredients meld and marry together. It makes a great lunch at home, at work or at school on a chilly day!
- When you add the Acini Di Pepe pasta to the soup, you won't even see it at first. Don't be tempted to add more. Within the 8-10 minutes cooking time, there will be plenty!
- Although the Acini Di Pepe pasta doesn't absorb as much broth as other pasta might, you may need to add a little chicken broth after the soup is stored in the refrigerator for a day or two.
- I love the low sodium (and regular) organic free range chicken broth from Trader Joes. It has a beautiful yellow color with no artificial dyes and great homemade flavor.
- Need a gift idea for someone who loves to cook? I'm crazy about my Staub Dutch oven pot. It's one of those pots that will last forever, it cleans up beautifully and always looks like a work of art.
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
P.S. If you want a chicken soup that makes itself while you're at work or out playing, you'll love this Lemon Orzo Slow Cooker Chicken 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! It's also fabulous with leftover turkey!
- 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 and thyme each
- 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 finely chopped fresh rosemary and thyme (each)
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Heat olive oil over medium heat in a large Dutch oven or pot. Add chopped shallots and cook for 2 minutes, stirring frequently. Add celery and carrots and cook for another 3-4 minutes, stirring frequently.
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Add the broth, bay leaves, fresh rosemary and thyme, salt and pepper. Bring soup to a boil then reduce to a steady simmer and cook, uncovered for 20 minutes.
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Remove bay leaves and add the Acini di pepe pasta. Stir and return to a simmer. Cook for 8-10 more minutes, or until pasta is tender.
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Add diced chicken (or turkey), rosemary and thyme. Stir well and remove from heat. Taste and add more salt and/or pepper, as needed. Cover and allow soup to sit for 15 minutes before serving. This allows the flavors to meld.
See Café Tips above in post for further instructions and more detailed tips.
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Kerri says
Soup was delicious-should have listened to your comment about don't add more pasta -cuz I did : ) and you are right it takes over~
Chris Scheuer says
😂 it does! Glad you enjoyed it, Kerri!
Brian says
Made this recipe tonight as a last minute “what do to with chicken that’s different” mentality and used what was in hand. Frozen mixed veggies, red and orange bell pepper, tiny shell pasta, avocado, tarragon and sage. Like I said ... what was on hand. Regardless the soup turned out delicious. Mine is definitely a “Frankenstein” version of yours but still tasty.
Thanks for the recipe.
Chris Scheuer says
Sounds delicious Brian!
Jacqueline Robinson says
After making this soup I deleted my go to Chicken soup recipe that I had been using for years! My husband said to use this as a base for chicken noodle as well. So delicious! Fresh herbs makes all the difference. Only thing I did different was add some fresh chopped parsley and instead of additional salt I added chicken base. Thanks for a great recipe!
Chris Scheuer says
You're welcome, Jacqueline! Thanks so much for sharing your review!
jk says
Chris, what size Dutch oven did you use?
Thanks, jk
Chris Scheuer says
Hi jk, my Dutch oven is 4 quarts.
Cheryl says
Made this tonight and it was delightful! So yummy, BF had seconds! This will forever be my go to chicken soup recipe. Thank you!
Chris Scheuer says
Yay! We love this soup too, Cheryl! Thanks so much for sharing your results 💕
Kristen says
Made this for dinner tonight and it turned out wonderful! My son and husband went back for seconds. Followed the recipe exactly, no changes!
I must say I have been visiting your website regularly since November of 2018 and every recipe I’ve tried has come out great. I love your easy to follow directions and special tips, and I have purchased some things you have recommended and can’t believe I’ve gone this long without them!. I can’t even tell you how many people I’ve referred to your site. I know I should have commented MUCH earlier, but thank you for all the great recipes and tips!
Happy new year!
Chris Scheuer says
Thank you so much, Kristen, for such a kind and thoughtful comment. I'm so happy you've enjoyed the Café and this soup!
Suzanne Croll says
Made this twice and both times it was delicious. So easy. I used pearl couscous because that’s what I had. My grandkids loved it after a morning of skiing!
Chris Scheuer says
Thanks for sharing your results, Suzanne. I bet it would be fabulous after working up an appetite skiing!
Katherine says
I made this soup tonight and it was quick, easy and delicious. It was the perfect way to use up chicken leftovers. The only change I made was I added a little bit of fresh lemon juice at the end. My family ate every bit of it! Thank you for sharing this recipe.
Chris Scheuer says
Thanks so much, Katherine for sharing your results. I'm so happy everyone enjoyed it. We love this soup!
Scully Carol says
I just made the soup for a sick friend. I thought that the shallots were over powering. Maybe I didn’t cook them enough. 3/4 of a cup seems like a lot. Love your website. Carol
Chris Scheuer says
Thanks, Carol. The shallots should just sort of blend into the soup and not stand out at all. I'm wondering if you might have had some overly strong shallots.
Pat says
I’ve always made soup for others when they’re sick, but this Christmas, our family came down with “it” including me! Then I had the onset of a cold which I haven’t had in years! I remembered saving the link to this soup, so I made it for me, and it’s downright therapeutic! Delicious and just the right thing to soothe both body and soul! Thanks for your recipes!!
Chris Scheuer says
Thanks, Pat! I'm so happy you enjoyed this soup! Hope you're feeling better!
Linda R (Phila burbs) says
I have made this recipe so many times. It’s my favorite “chicken noodle soup” recipe ever. Highly recommend!
Chris Scheuer says
Thanks so much, Linda!
Kathy Schreurs says
Whew! I was going to check the recipe before grocery shopping, and I got a little panicky when the link wouldn’t open. Thanks for reposting.
PS one of us seems to spell her name wrong. 🙂
Chris Scheuer says
Haha, I think you're right about the name. I bet you get called everything but the kitchen sink too!
I'm happy you've enjoyed this soup!
BRENDA says
this was wonderful! me and hubby couldn't get enough of it. I used the couscous as that was what I had. I'll definitely make this again. Thanks for sharing
Pamela says
I love the lemon orzo soup and now I will make this.all of your recipe are so good !!!!!!
Chris Scheuer says
Thanks, Pamela! I appreciate your encouragement - hope you enjoy this soup as much as the lemon orzo 💕
Ruth says
This soup looks just perfect for my husband and me.....and a family in our neighborhood who is going through a rough time due to illness! Chris, do you have a favorite way to package soup for gifting. I love Mason jars, but a quart jar would not be enough for this family. Thank you!
Judy says
How about a gallon freezer bag for gifting to a larger family? Granted, not the prettiest presentation but effective.
I use the quart size to freeze my soups...usually half full because I cook for one. Once the air is squeezed out, I freeze them flat. They take up very little room.
Chris Scheuer says
Thanks, Judy! That's a great idea!
Another way would be to use a couple of mason jars or a nice Rubbermaid container.
Jennifer @ Seasons and Suppers says
I'm so glad you brought this back! What a beautiful soup. And since I'm watching snow fall outside my window right now, the timing is perfect for a big pot of this delicious soup 🙂
Kathleen says
I had some frozen cooked chicken so put soup together - fabulous as all your recipes are!
Thanks
Chris Scheuer says
Thanks so much, Kathleen! Wow, you're speedy! I'm so happy you enjoyed it! 💕 Chris
Jennifer says
Would it make a difference to use regular sodium chicken broth as opposed to low sodium chicken broth and forgo the extra addition of salt? How would this affect the recipe?
Chris Scheuer says
Hi Jennifer, it would be fine to use regular chicken broth. Yes, skip the salt and then taste it at the end. You'll probably still need to add salt to make it tasty but you can decide on that.
Jessie says
So grateful to have this recipe back again!!!
Chris Scheuer says
Thanks, Jessie! I was so happy to make it again. I had kind of forgotten how delicious it is!
Liz Berg says
We've had a second day of record low temperatures and it's the perfect time to hunker down and make some chicken soup. Your recipe is perfect, Chris!
Marla says
Oh yummm. Nothing like homemade soup on a blustery day. This is great. I love the time reduction on putting it all together. I’m an old fashion cook normally. I don’t mind taking my time, but this really tastes 👏 awesome. I’m glad I found your site.
M
Chris Scheuer says
I'm glad you found the site too, Marla! Thanks for taking the time to leave a comment!
Tricia B says
I think I'd come back for seconds and thirds! What a gorgeous soup and no doubt delicious. It snowed a little here today - how crazy if that? Perfect day for a bowl of this gorgeous soup.
Terri Simon says
This soup looks delicious! I have a suggestion for the pasta... I always cook my pasta separately to al dente (even tiny pasta--pastina, orzo, etc.). I store the pasta separately from the soup, but I always coat it with a little bit of olive oil so it won't stick together. When reheating the soup, I scoop a couple of spoonfuls of the pasta into the bowl and ladle the hot soup over it. By doing this, the pasta won't absorb any extra liquid and become too soft (and enlarged and soggy). I think when pasta is left in the soup, the texture becomes no better than a can of Campbell's chicken noodle soup. Try cooking and storing separately!
Chris Scheuer says
Thanks, Terri! I appreciate you taking the time to leave a comment.
I do agree with you about pasta getting soggy in soup but I find that this tiny Acini di pepe pasta is an exception. I had a bowl of this soup for breakfast (I know I'm a little strange). I actually made the soup several days ago and the pasta was still delicious today and not soggy at all. I'm not sure what it is about this pasta that's different, may just because it's so small.
Karen says
Hi Chris this looks lovely. It is cold here in NJ, probably almost like where you are. We had flurries earlier. My family loves potatoes in ANY soup. How many potatoes do you think I could jam into this one? I know it has pasta, but for them it isn't soup without potatoes!I do not know how I missed this the first time. I just made your shortbread cutout cookies. They are our favorites.
Chris Scheuer says
Hi Karen,
It's kind of fun seeing the cold weather come. I love the change of seasons.
Regarding the soup, I think you could add two medium potatoes but then I would also add just a bit more of the broth too.
Naomi says
This looks delicious, especially for these cold days! Can this soup be frozen or would it make the pasta mushy?
Chris Scheuer says
Hi Naomi, I haven't tried freezing this soup as it never lasts that long but I think it would work just fine. I would just be sure to let it thaw completely before stirring it to keep the pasta intact.