Little's Chicken and Pasta Soup

Warm, comforting, and brimming with flavor, Little’s Chicken and Pasta Soup is your go-to recipe for a hearty meal that nourishes both body and soul. This one-pot wonder combines tender shredded chicken, aromatic vegetables, and perfectly cooked small pasta, all simmered in a fragrant broth seasoned with thyme, oregano, and a hint of fresh lemon juice. Ready in just 50 minutes, with simple ingredients like carrots, celery, and parsley, this soup is an effortless way to satisfy cravings for a homemade classic. Perfect for meal prep or family dinners, Little’s Chicken and Pasta Soup is a crowd-pleaser that pairs beautifully with crusty bread or crackers. Healthy, filling, and incredibly easy, this recipe will quickly become a staple in your kitchen!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 pieces boneless, skinless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and sliced
• 2 stalks celery stalks, sliced
• 3 cloves garlic cloves, minced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 piece dried bay leaf
• 1 cup small pasta (such as ditalini or elbow)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Season the chicken breasts with half the salt and pepper. Add the chicken to the pot and sear for 3-4 minutes per side until golden brown. Remove from the pot and set aside.

Step 3

Add the diced onion, sliced carrots, and celery to the pot. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Add the minced garlic and cook for another 1 minute, until fragrant.

Step 5

Pour in the chicken broth and add the dried thyme, oregano, bay leaf, and the remaining salt and pepper. Stir to combine.

Step 6

Return the chicken breasts to the pot. Bring the soup to a gentle boil, then reduce the heat to low and simmer for 15 minutes, partially covered.

Step 7

Remove the chicken breasts from the pot and shred them using two forks. Set aside.

Step 8

Add the pasta to the simmering soup and cook for 8-10 minutes, or until the pasta is tender.

Step 9

Stir in the shredded chicken, fresh parsley, and lemon juice. Cook for an additional 2-3 minutes to heat everything through.

Step 10

Taste and adjust the seasoning if needed. Remove and discard the bay leaf before serving.

Step 11

Ladle the soup into bowls and serve warm, optionally with crusty bread or crackers on the side.

Nutrition Facts

Serving size	(2421.1g)

Amount per serving	% Daily Value*
Calories	1428.4

Total Fat 43.9g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 6126.1mg	0%
Total Carbohydrate 108.9g	0%
Dietary Fiber 13.1g	0%
Total Sugars 18.2g
Protein 144.8g	0%

Vitamin D 3.5IU	0%
Calcium 337.8mg	0%
Iron 11.4mg	0%
Potassium 3221.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.0%

Protein: 41.1%

Carbs: 30.9%