For a rainy day or for winter cold and flu season, nothing beats the homey, zesty flavors in this hearty chicken pasta soup made from scratch! Boiling the chicken produces soft, tender meat that melts in your mouth with a rich, savory flavor. This chicken soup recipe also freezes wonderfully, so go ahead and double the batch!
Table of Contents
Photo credit: © Eatwell101.com
Key Ingredients for the chicken pasta soup
- Chicken legs: The protein base—legs are dark meat and add more flavor. For a leaner version, you can use chicken breasts instead.
- Garlic: Fresh garlic builds a delicious aromatic base. I’m never tired of it!
- Carrots: Carrots are full of vitamin A and add sweetness and crunch. I like them diced but you can shred them instead.
- Smoked paprika and Cayenne pepper: Deep, smoky flavor and a kick of spice. Use to taste.
- Pasta: Short pasta shapes like macaroni or ditalini work best. We used ditalini when shooting the photos for the recipe.
- Chicken broth: The main soup liquid – use low-sodium to control the amount of salt.
- Lime juice: Lime brightens the chicken soup and balances the richness. You can use lemon, but squeeze only a few drops because it’s stronger than lime.
- Cilantro: I always use a fresh garnish on soups, for the presentation, and the flavor contrast.
Photo credit: © Eatwell101.com
Directions: How to make the chicken pasta soup
This soup is super easy, everything cooks in the same pot:
- First, sauté garlic and carrots in oil, then bloom spices briefly for flavor depth.
- Brown chicken, then simmer in broth to infuse with flavor.
- Remove, shred chicken, and discard skin and bones—reserve for later.
- Add pasta and simmer in the broth; add water if needed.
- Return the shredded chicken, adjust seasoning, and garnish with cilantro and lime.
Read the detailed instructions in the recipe card below.
Photo credit: © Eatwell101.com
More chicken soups you might like
- Instant Pot Creamy Chicken Soup
- Slow Cooker Creamy Crack Chicken Soup
- Creamy Chicken Pasta Soup
- Instant Pot Crack Chicken Spinach Soup
Spicy Chicken Pasta Soup
by eatwell101
Yield: 4 servings
Prep Time: 10 min
Cook Time: 25 min
This comforting, family-style chicken pasta soup is perfect for cold, rainy days.
Ingredients
- 2 tablespoons olive oil
- 2 chicken legs (or chicken breast)
- 3 large garlic cloves, minced
- 2 carrots, peeled and sliced
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cayenne (optional)
- 1 1/2 cup pasta
- 4 cups (1l) low sodium chicken broth
- Juice of 1 lime
- A handful of fresh cilantro, chopped
- Kosher salt and black pepper
Instructions
- Heat olive oil in a large pot over low heat. Cook carrot and garlic for 2 minutes, until fragrant. Add paprika and cayenne; saute for 1 minute. Add the chicken legs and gently brown on all sides for 5 minutes.
- Cover with chicken broth and bring to a simmer. Cook about 20-25 minutes or until broth has reduced slightly. Stir intermittently. For a lighter broth, you can skim off any fat from the top of the pot and discard.
- After 25 minutes, remove chicken from the pot, shred the flesh and discard the skin and bones. Set aside in a bowl.
- Add the pasta to the broth and simmer for about 10 minutes, or until pasta is cooked through, but still al dente. If the overall liquid level is lower than you like and you prefer more broth, add a cup or two of water. You will just need to adjust the salt level.
- Put shredded chicken flesh back into the pot. Adjust seasoning with salt and pepper and cook for 2 minutes more to warm up chicken, then divide the soup into bowls and serve with chopped cilantro and a dash of fresh lime juice to brighten up the flavor. A chunk of crusty bread is optional, but definitely recommended!
Recipe Notes
- Skim fat for a lighter broth and serve with crusty bread for a comforting, complete meal.
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