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Hearty Chicken Soup with Vegetables and Pasta Recipe

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3.9 from 75 reviews

This hearty and comforting Chicken Soup recipe is packed with tender bone-in chicken thighs, a medley of fresh vegetables, and tender ditalini pasta simmered together in a flavorful broth. Perfect for warming up any day, it’s an easy stovetop recipe that delivers a satisfying and nourishing meal for the whole family.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Chicken and Broth

  • 4 bone-in skin-on chicken thighs (2 pounds)
  • 1 (32 oz) carton low-sodium chicken stock
  • 4 cups water (or chicken stock)
  • 1 Tbsp kosher salt
  • Fresh black pepper, to taste
  • 2 dry bay leaves

Vegetables

  • 1 medium onion, chopped (about 1 cup)
  • 3 celery ribs, chopped (about 2 cups)
  • 3 medium carrots, chopped (about 1 1/2 cups)
  • 1 large yellow bell pepper, chopped
  • 2 medium russet potatoes (1 pound), peeled and cut into 3/4-inch cubes
  • 4 cloves garlic, chopped
  • 1 (14.5 oz) can no-salt diced tomatoes

Pasta and Herbs

  • 1/2 cup dry ditalini pasta
  • 1/2 cup fresh chopped Italian parsley

Instructions

  1. Combine Ingredients: In a large soup pot (at least 6-quart capacity), add the chicken thighs, chopped onion, celery, carrots, yellow bell pepper, diced potatoes, garlic, canned no-salt diced tomatoes, bay leaves, and kosher salt.
  2. Add Liquids and Simmer: Pour in the chicken stock and water. Season with fresh black pepper to your liking. Cover the pot and bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and allow to simmer partially covered for 30 minutes, or until the chicken is tender and begins falling off the bones.
  3. Remove Chicken and Cook Pasta: Using tongs, carefully remove the chicken thighs from the pot and set aside. Add the dry ditalini pasta to the soup and continue simmering, partially covered, for 13 to 15 minutes. Stir occasionally to prevent the pasta from sticking to the bottom.
  4. Shred Chicken and Return to Soup: While the pasta cooks, shred the chicken meat using two forks, discarding the skin and bones. Return the shredded chicken to the soup pot. Check the vegetables, especially the potatoes, to ensure they are tender and cooked through.
  5. Finish and Serve: Remove and discard the bay leaves. Stir in the chopped fresh Italian parsley. Taste the soup and adjust seasoning if necessary. Serve hot and enjoy your flavorful homemade chicken soup.

Notes

  • For richer flavor, you can use all chicken stock instead of water.
  • If you prefer a gluten-free option, substitute the ditalini pasta with a gluten-free pasta or omit it entirely.
  • Feel free to add other vegetables like green beans or spinach for extra nutrients.
  • Leftover soup keeps well in the refrigerator for up to 3 days and freezes beautifully.
  • To make the soup thicker, you can blend a portion of the soup and stir it back in.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/hearty-chicken-soup-with-vegetables-and-pasta-recipe/