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Homemade Chicken Soup

A warm and comforting chicken soup with tender shredded chicken, hearty pasta, and vibrant vegetables, perfect for cold nights and family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb shredded chicken Feel free to use leftover chicken.
  • 1 cup ditalini pasta Can substitute with any small pasta.
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium onion, chopped
  • 4 cups chicken broth
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons Olive oil For sautéing the vegetables.

Method
 

Cooking Steps
  1. In a large pot, pour in the olive oil and warm it over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
  3. Stir in the minced garlic and thyme, letting them cook for an additional minute to release their flavors.
  4. Carefully add the chicken broth and bring it to a rolling boil.
  5. Add the ditalini pasta and cook according to the package instructions until al dente.
  6. Once the pasta is slightly firm, add the shredded chicken back into the pot.
  7. Taste your soup and season it with salt and pepper to your liking.
  8. Ladle the soup into bowls and enjoy it warm!

Notes

Storing your chicken soup is easy! Allow it to cool completely before transferring it to airtight containers. You can refrigerate it for up to 3-4 days or freeze it for up to 3 months. For the best flavors, consider adding a bay leaf during the cooking process, and don’t be shy with the seasoning—you can always adjust to taste at the end.