There’s nothing quite like a warm bowl of chicken soup to soothe the soul, especially when the weather turns chilly or life gets a bit hectic. I remember my first attempt at making this classic dish; it turned into a bit of a kitchen adventure when I mistakenly added too much salt. But each mishap taught me something new, and now this chicken soup recipe is a staple in my home. Let me share it with you!
What Makes This So Good:
- Satisfying Flavors: The combination of shredded chicken, al dente ditalini pasta, and fresh vegetables creates a hearty and savory profile.
- Quick and Easy: In less than 30 minutes, you can have a delicious meal ready to serve.
- Nutrient-Packed: Loaded with protein and vitamins from the veggies, it’s both comforting and nourishing.
Ingredients
- 1 pound (450g) shredded chicken
- 1 cup (160g) ditalini pasta
- 4 cups (960ml) chicken broth
- 2 cups (300g) mixed vegetables (carrots, celery, and peas)
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon (15ml) olive oil
Smart Swaps for Dietary Needs:
- Gluten-Free: Substitute ditalini pasta with gluten-free pasta options.
- Low-Sodium: Use low-sodium chicken broth to cut down on salt.
- Vegetarian Version: Swap shredded chicken for chickpeas or a plant-based protein and use vegetable broth instead.
Sourcing Tips:
- Freshness: Look for vibrant, crisp vegetables without blemishes or soft spots.
- Chicken: Opt for rotisserie chicken for a convenient, flavorful option.
Directions
- In a large pot, heat 1 tablespoon of olive oil over medium heat until it shimmers.
- Add the chopped onion and minced garlic to the pot. Sauté for about 3–4 minutes, or until softened and fragrant.
- Toss in the mixed vegetables and cook for another 3 minutes until they begin to soften.
- Pour in 4 cups of chicken broth and bring it to a gentle boil.
- Stir in 1 cup of ditalini pasta, and cook according to package instructions (usually about 8–10 minutes) until al dente.
- Once the pasta is just tender, add in the 1 pound of shredded chicken.
- Season generously with salt and pepper to taste.
- Allow the soup to simmer for an additional 5 minutes and then serve warm.
Safety Note: Be careful when handling hot liquids to avoid burns; keep raw chicken separate from other foods to prevent cross-contamination.
Pro Tips
- Make-Ahead: This soup can be made in advance and stored in the fridge for up to 3 days.
- Transport: Perfect for taking to potlucks or gatherings; just reheat on the stove or in the microwave.
- Re-crisping: If desired, you can toast some bread for a crunchy accompaniment.
Quick Variations
- Lemon Chicken Soup: Add a splash of lemon juice and zest for a refreshing twist.
- Spicy Chicken Soup: Mix in chopped jalapeños or a dash of hot sauce for some heat.
- Creamy Chicken Soup: Stir in a cup of heavy cream or coconut milk for a rich, creamy texture.
Serving Suggestions
Serve this delightful chicken soup with crusty bread, crackers, or even over a fresh salad for a complete meal.
Storage and Reheat
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stove over low heat, adding a splash of water or broth to adjust the consistency.
FAQs
1. Can I use frozen vegetables?
Absolutely! Frozen mixed vegetables can be a time-saver. Just add them at the same time you would fresh vegetables.
2. How can I make this soup ahead of time?
Cook the soup but leave out the pasta until you’re ready to eat. Add the pasta during reheating to keep it from getting mushy.
3. What can I do if the soup is too salty?
Balance the flavors by adding a little more water or broth, and consider adding more vegetables to absorb some of the salt.
Chicken Soup: A Comforting Classic
This classic chicken soup recipe is warm, comforting, and loaded with flavorful ingredients, perfect for chilly days.
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
- 1 pound (450g) shredded chicken
- 1 cup (160g) ditalini pasta
- 4 cups (960ml) chicken broth
- 2 cups (300g) mixed vegetables (carrots, celery, and peas)
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon (15ml) olive oil
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat until it shimmers.
- Add the chopped onion and minced garlic to the pot. Sauté for about 3–4 minutes, or until softened and fragrant.
- Toss in the mixed vegetables and cook for another 3 minutes until they begin to soften.
- Pour in 4 cups of chicken broth and bring it to a gentle boil.
- Stir in 1 cup of ditalini pasta, and cook according to package instructions (usually about 8–10 minutes) until al dente.
- Once the pasta is just tender, add in the 1 pound of shredded chicken.
- Season generously with salt and pepper to taste.
- Allow the soup to simmer for an additional 5 minutes and then serve warm.
Notes
This soup can be made in advance and stored in the fridge for up to 3 days. Perfect for potlucks or gatherings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Regular