Chicken ditalini soup is a one-pot chicken soup with tender shredded chicken breast, carrots, celery and onion in a garlicky, herby chicken stock, finished with ditalini, the short little tube pasta, cooked right in the broth. It’s ready in about 45 minutes and feeds 6.
How to make chicken ditalini soup: soften onion, celery and carrots in olive oil, add garlic, then chicken breasts, seasonings and 10 cups of chicken stock, simmer covered for 20 minutes until the chicken reaches 165°F, shred the chicken, return it with 1 cup of ditalini and cook 10 minutes until the pasta is al dente.
Why You’ll Love It
- One pot for the chicken, vegetables and pasta.
- About 45 minutes start to finish.
- Feeds 6 with 1 1/2 pounds of chicken.
- Pantry seasoning: garlic powder, chicken bouillon and Italian seasoning.
How Much Ditalini for Chicken Soup?
Ditalini is a very short, macaroni-type tube pasta. This recipe uses 1 cup of dry ditalini in 10 cups of chicken stock for 6 servings. Here’s how that compares:
| Ditalini | Liquid | Servings |
|---|---|---|
| 1 cup (this recipe) | 10 cups chicken stock | 6 |
| 1 cup small pasta (ditalini or orzo) | 8 cups chicken broth | About 14 cups of soup |
| 1/2 cup | 4 cups chicken stock and 4 cups broth | 8 |
| 1/2 cup | 32-ounce carton of stock plus 4 cups water | 8 |
| 1 1/2 cups | 4 cups chicken broth and 12 ounces evaporated milk (creamy) | 8 |
Use less pasta for a brothier soup and more for a thicker one.
How to Keep the Ditalini from Going Mushy
- Add it last. The pasta goes in after the chicken is shredded and returned to the pot.
- Cook it to al dente. About 10 minutes in the simmering soup, or a minute or two less than the box says.
- Stir a couple of times so the pasta doesn’t stick to the bottom.
- Keep it separate for leftovers. Ditalini soaks up the broth overnight. If you plan on leftovers, cook the pasta separately, rinse it with cold water, toss it with 1/2 tablespoon of olive oil and store it in a lidded container. Add it to each bowl as you reheat.
Ingredient Notes
Chicken. One and a half pounds of chicken breasts, simmered whole and then shredded with two forks or an electric mixer.
Stock. Ten cups of chicken stock (or water), boosted with 2 teaspoons of powdered chicken bouillon.
Vegetables. A large onion, 2 celery stalks, 2 cups of baby carrots sliced into bite-size pieces, and 4 garlic cloves.
Seasoning. Garlic powder, Italian seasoning, salt, pepper and fresh parsley to finish.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, finely diced
- 2 celery stalks, finely sliced
- 2 cups baby carrots, sliced into bite-size pieces
- 4 garlic cloves, finely minced
- 1 1/2 pounds chicken breasts
- 2 teaspoons garlic powder
- 2 teaspoons powdered chicken bouillon
- 1 teaspoon Italian seasoning
- 10 cups chicken stock (or water)
- 1 cup ditalini pasta
- 1 tablespoon fresh parsley
- Salt and pepper, to taste
How to Make Chicken Ditalini Soup
1. Cook the vegetables. Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots and cook 3 to 4 minutes. Stir in the garlic and cook until fragrant.
2. Add the chicken and stock. Add the chicken, garlic powder, chicken bouillon, Italian seasoning and chicken stock. Turn the heat to high.
3. Simmer. Once it boils, cover, reduce the heat to medium and cook for 20 minutes, until the chicken reaches 165°F on a food thermometer.
4. Shred the chicken. Take the chicken out and shred it with two forks or an electric mixer.
5. Add the ditalini. Return the shredded chicken to the pot with the ditalini. Cook for 10 minutes, or until the ditalini is al dente.
6. Season and serve. Turn off the heat and season generously with salt and pepper. Stir in the parsley and serve warm.
Variations
- Thighs: simmer 2 pounds of bone-in, skin-on thighs for 30 minutes, then shred and discard the skin and bones.
- Rotisserie chicken: stir in 2 cups of shredded rotisserie chicken with the pasta.
- Greens: add 2 cups of chopped spinach or escarole a few minutes before the pasta is done.
- More vegetables: potatoes, bell pepper and diced tomatoes, or zucchini, corn and peas.
- Tomato: stir in 4 tablespoons of tomato paste.
- Creamy: add 12 ounces of evaporated milk or 2 cups of heavy cream. Creamy soups don’t freeze well.
- Parmesan: grate some over each bowl.
Storage & Reheating
Divide the pot into shallow, covered containers and refrigerate within 2 hours; eat within 3 to 4 days. Freeze leftovers for up to 3 to 4 months and thaw in the refrigerator. Reheat covered on the stove or in the microwave until the soup comes to a rolling boil (165°F). Don’t reheat it in a slow cooker.
What to Serve With It
Grated Parmesan on top and crusty bread on the side. For more chicken soups, try creamy chicken noodle soup, slow cooker lemon chicken and rice soup, crack chicken soup or 8 can chicken taco soup. For another pasta soup, there’s slow cooker Amish tomato noodle soup, and for a heartier chicken pot, chicken and dumplings with biscuits.
Frequently Asked Questions
How much ditalini for chicken soup?
This recipe uses 1 cup of dry ditalini for 10 cups of chicken stock, which makes 6 servings. Use 1/2 cup for a brothier pot.
Can ditalini pasta be cooked in chicken broth?
Yes. Here it cooks right in the soup for about 10 minutes, until al dente.
Can you use ditalini in chicken noodle soup?
Yes. Ditalini takes the place of the noodles in this one; add it after the chicken is shredded and cook it until al dente.
Why did my ditalini soak up all the broth?
Ditalini keeps absorbing broth as it sits. For leftovers, cook it separately and add it to each bowl.
Can I use thighs or rotisserie chicken?
Yes. Simmer 2 pounds of bone-in, skin-on thighs for 30 minutes and shred them, discarding the skin and bones, or stir in 2 cups of shredded rotisserie chicken when the pasta goes in.
Can I freeze chicken ditalini soup?
Yes, for up to 3 to 4 months. Thaw it in the refrigerator and reheat to a rolling boil.
Final Notes
Shred the chicken, add the ditalini last, and keep extra pasta on the side for leftovers. Tell me in the comments what you added to your pot.
Chicken Ditalini Soup
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Ingredients
- 1 1/2 pounds chicken breasts
- 1 cup ditalini pasta
- 10 cups chicken stock or water
- 2 teaspoons garlic powder
- 2 teaspoons powdered chicken bouillon
- 1 teaspoon Italian seasoning
- 2 celery stalks finely sliced
- 2 cups baby carrots sliced into bite-sized pieces
- 1 large onion finely diced
- 4 garlic cloves finely minced
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots and cook 3 to 4 minutes. Stir in the garlic and cook until fragrant.
- Add the chicken, garlic powder, chicken bouillon, Italian seasoning and chicken stock. Turn the heat to high.
- Once it boils, cover, reduce the heat to medium and cook for 20 minutes, until the chicken reaches 165F on a food thermometer.
- Take the chicken out and shred it with two forks or an electric mixer.
- Return the shredded chicken to the pot with the ditalini. Cook for 10 minutes, or until the ditalini is al dente.
- Turn off the heat and season generously with salt and pepper. Stir in the parsley and serve warm.
Notes
Nutrition
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