This Easy Chicken Noodle Soup Recipe with Ditalini is a warm, comforting bowl of goodness. Hearty ingredients and simple steps make it perfect for chilly evenings or anytime you crave something soothing and homemade.
What is Easy Chicken Noodle Soup with Ditalini?
This chicken noodle soup is a classic comfort food updated with ditalini pasta — small, tube-shaped noodles that deliver the perfect bite every spoonful. Tender chicken, colorful vegetables, and a fragrant, herb-infused broth come together quickly to make a satisfying, homey meal. A touch of fresh lemon or lime brightens the broth so the soup never feels heavy.
Balanced seasoning and simple ingredients let the flavors shine: oregano and thyme add earthy notes while the citrus lift keeps the broth lively. It’s an easy one-pot option for busy weeknights or whenever you want a fuss-free, nourishing meal.
Ingredients You Need
- Olive oil – for sautéing the vegetables and building flavor.
- Yellow onion – provides a sweet, savory base.
- Carrots – add color and natural sweetness.
- Celery stalks – bring a fresh, earthy note.
- Garlic cloves – minced for a bold, savory kick.
- Bay leaves – lend depth and aroma to the broth.
- Chicken breasts – cook in the broth and are shredded for the soup.
- Chicken broth – the flavorful liquid base.
- Dried oregano – warms the overall flavor.
- Dried thyme – gives a classic herby profile.
- Fresh Italian parsley – stirred in at the end for brightness.
- Ditalini pasta – small tubes that hold up well in soup.
- Lemon or lime juice – a squeeze freshens the broth.
- Sea salt – enhances the flavors.
- Ground black pepper – adds mild heat and balance.
How to Make This Quick Chicken Noodle Soup with Ditalini
- Sauté the vegetables. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add diced onion, carrots, and celery and cook 8–10 minutes until softened.
- Add garlic and herbs. Stir in minced garlic, dried oregano, and dried thyme and cook for about 1 minute until fragrant.
- Add chicken and broth. Add bay leaves, place the chicken breasts in the pot, and pour in the chicken broth.
- Simmer. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook until the chicken is cooked through, about 20 minutes. The chicken is done when it is opaque with no pink and feels firm but tender.
- Shred the chicken. Remove the chicken and bay leaves from the pot. Shred the chicken with two forks and return it to the soup.
- Cook the pasta and finish. Stir in the ditalini and simmer about 10 minutes until al dente. Add chopped parsley and the juice of one lemon or lime. Taste and adjust salt and pepper, then serve hot.
Variations
- Pasta swaps: Orzo, small shells, or small rotini work well; you can also use classic egg noodles for a traditional texture.
- Greens: Stir in a handful of fresh spinach near the end for extra nutrients.
- Shortcut: Use shredded rotisserie chicken instead of cooking breasts to save time; add it near the end to warm through.
- Spice: Add red pepper flakes for a gentle kick.
- Herb variations: Fresh rosemary or other herbs can alter the flavor profile.
- Broth choices: Use low-sodium broth, homemade stock, or bone broth depending on your preference.
- Gluten-free: Use gluten-free pasta cooked separately and add when serving to avoid mushy noodles.
Can I Store Leftovers?
Yes. Leftover soup develops even more flavor, though the pasta can absorb broth and soften. To prevent soggy noodles, cook the ditalini separately and add it to individual bowls when reheating.
Refrigerate in an airtight container for up to 3 days and reheat on the stove or in the microwave. For longer storage, freeze the soup (without pasta) for up to 2 months and add freshly cooked pasta when serving.
Common Questions about Chicken Noodle Soup with Ditalini
Small, bite-sized pastas cook evenly and provide good texture in each spoonful. Ditalini and orzo are excellent choices; small shells, rotini, or egg noodles also work depending on the texture you prefer.
Add noodles toward the end of cooking and cook to al dente. For leftovers, slightly undercook the pasta or cook it separately and add it when reheating to prevent it from absorbing too much broth.
Yes. Shredded rotisserie chicken is a great shortcut. Stir it in near the end just long enough to heat through so the meat stays tender.
Yes. For a slow cooker, combine chicken, vegetables, broth, and seasonings and cook on low 6–8 hours or high 3–4 hours; add noodles in the last 20–30 minutes. In an Instant Pot, cook the chicken, veggies, and broth under pressure, then stir in cooked noodles after pressure cooking.
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Easy Chicken Noodle Soup with Ditalini
Ingredients
- 1 tablespoon olive oil
- 1 cup yellow onion, diced
- 1 cup carrots, diced
- ¾ cup celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- 16 ounces chicken breasts
- 8 cups chicken broth
- 1 cup ditalini pasta
- ¼ cup fresh Italian parsley, chopped
- Juice of 1 lemon or lime
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Sauté onion, carrots, and celery for 8–10 minutes until softened.
- Add garlic, oregano, and thyme and cook for 1 minute. Add bay leaves, chicken breasts, and chicken broth.
- Bring to a boil, reduce heat to medium-low, cover, and simmer for 20 minutes.
- Remove the chicken breasts and bay leaves. Stir in the ditalini pasta and cook for another 10 minutes.
- Shred the chicken with two forks and return it to the pot.
- Add parsley and lemon or lime juice. Adjust seasoning as needed and serve hot.
Equipment
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.