There’s something undeniably soothing about a bowl of hot, homemade soup. This Pasta Chicken Soup blends the comfort of tender shredded chicken with the satisfying texture of freshly grated pasta dough, all swimming in a savory broth infused with herbs and vegetables. It’s the kind of recipe that speaks to tradition yet feels refreshingly homemade and rustic.
Ingredient Breakdown
At the heart of this recipe is a handful of humble ingredients, each contributing to the rich, layered flavor that defines a truly great soup.
Flour, eggs, and olive oil form the foundation of the homemade pasta dough. The simplicity of these ingredients belies their impact—once grated into the broth, the dough transforms into pillowy, rustic noodles that give the soup body and soul.
The medley of fresh vegetables—grated carrots, diced onion, and sliced celery—adds a naturally sweet depth and hearty texture to the soup. Their slow sautéing in olive oil builds a savory base that anchors the entire dish.
Chicken stock or broth brings warmth and richness, while bay leaves, thyme, and garlic introduce layers of earthiness and subtle fragrance. Tender shredded chicken adds protein and substance, turning this into a full meal. The optional sprinkle of parsley at the end offers a bright, herbaceous lift.
Step-by-Step Cooking Instructions
Begin by preparing the pasta dough. In a small vessel, whisk together one whole egg, one yolk, a spoonful of olive oil, and a splash of water. This mixture is gradually streamed into a food processor pulsing with flour and salt until small, pebble-like granules form. The dough should be firm yet pliable, dry enough not to stick, but soft enough to hold together.
Once formed, the dough is kneaded lightly and set in the refrigerator for about 30 minutes to firm up. This resting phase makes it easier to grate and allows the gluten to relax, ensuring a better texture in the finished noodles.
While the dough chills, the vegetables are prepped and cooked. Celery and onion are softened first in a generous swirl of olive oil, releasing a fragrant aroma as they cook. Carrots follow, adding color and subtle sweetness. Thyme, garlic, and a measured dose of salt and pepper round out this aromatic base.
Next, chicken broth is poured in and brought to a lively boil along with a couple of bay leaves. Once the broth simmers steadily, the magic begins. Using the large holes of a box grater, the chilled dough is grated directly into the hot broth. As each batch of grated pasta drops in, the steam and liquid coax it into delicate noodle form. Occasional stirring prevents the dough from clumping, and wiping the grater ensures smooth grating throughout.
The noodles float when they’re ready—light, tender, and infused with the broth’s savory goodness. At this point, cooked shredded chicken is stirred in and simmered until warmed through. The soup is now ready to be ladled into bowls and garnished with fresh parsley if desired.
Recipe Tips & Frequently Asked Questions
How to know when your dough is just right:
It should resemble coarse couscous after processing and feel firm but not dry when pressed between your fingers.
Grating pasta dough like a pro:
Use a box grater’s large holes and chill the dough well beforehand. Tap the grater to help release noodles and clean between batches.
Preventing clumpy noodles in the pot:
Stir often as you grate to ensure the noodles don’t stick together. Maintain a gentle simmer.
Storage and reheating suggestions for leftovers:
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding extra broth if needed.
Can I use store-bought pasta instead of homemade?
Yes, though the rustic texture and charm of fresh dough will be missed.
How long can I store the soup in the fridge or freezer?
Refrigerate for up to 3 days or freeze for 1 month. Defrost overnight and reheat over low heat.
Can I make the dough ahead of time?
Absolutely. Prepare and chill the dough up to 24 hours ahead.
What if I don’t have a food processor?
Mix the flour and salt in a bowl, then stir in the egg mixture by hand until dough forms.
Can I use rotisserie chicken for convenience?
Definitely. It’s a great time-saving substitute that still delivers flavor.
What to Serve With This Recipe
Pair this soul-soothing soup with a slice of crusty garlic bread or warm focaccia for dipping into the broth. A crisp green salad dressed in a zesty vinaigrette adds freshness and contrast. For a heartier spread, serve alongside roasted vegetables or lightly steamed greens like spinach or chard. Sip a glass of chilled white wine or lemon-infused sparkling water to round out the meal.
Creative Variations
This soup is wonderfully flexible. Swap the chicken for shredded turkey or cubes of firm tofu for a meat-free version. Stir in spinach, kale, or Swiss chard during the last few minutes of cooking for added nutrition and color. Add a parmesan rind to the simmering broth for a velvety, umami depth. For those who enjoy a bit of heat, a pinch of crushed red pepper flakes can brighten the entire bowl.
Pasta Chicken Soup is more than just a recipe—it’s a warm hug in a bowl. Every element, from the handmade noodles to the gently simmered broth, comes together to create a meal that’s both hearty and comforting. Whether you’re feeding a family, prepping ahead for busy days, or simply craving something wholesome and satisfying, this one-pot dish is a timeless choice.
Ingredients
2 tablespoons extra-virgin olive oil
1 cup all-purpose flour, plus extra for dusting
1 large egg plus 1 large egg yolk
Kosher salt and freshly ground black pepper
2 celery stalks (about 5 ounces), sliced into 1/4-inch pieces
1 medium onion (about 5 ounces), finely diced
3 medium carrots (about 6 ounces), grated (approximately 1 1/2 cups)
1 teaspoon fresh thyme leaves
1 clove garlic, finely grated
6 cups low-sodium chicken stock or broth
2 bay leaves
2 cups cooked shredded chicken
Torn fresh parsley leaves, for optional garnish
Instructions
In a small liquid measuring cup, whisk together the whole egg, egg yolk, 1 tablespoon of the olive oil, and 1 tablespoon of water until thoroughly combined. In the bowl of a food processor, add the flour and 1/2 teaspoon salt. Pulse 2 to 3 times to mix. With the motor running, slowly stream in the egg mixture and process until a crumbly dough forms, resembling coarse couscous. It should not feel sticky when pinched. If it’s too dry, add water a tablespoon at a time; if it’s too moist, sprinkle in a bit more flour.
Transfer the dough onto a lightly floured surface and knead briefly, about 4 to 5 turns, until it comes together into a smooth ball. Place the dough in a bowl, cover, and refrigerate for about 30 minutes to chill and firm up (see Cook’s Note if applicable).
Meanwhile, warm the remaining 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the celery and onion, cooking for 4 to 5 minutes until the vegetables become tender and aromatic. Stir in the grated carrots and continue to cook for another 3 to 4 minutes until softened. Mix in the thyme leaves, grated garlic, 2 teaspoons of kosher salt, and a few turns of black pepper. Sauté for another minute, just until the garlic becomes fragrant.
Pour in the chicken stock and add the bay leaves. Raise the heat and bring the mixture to a boil, which should take about 7 to 8 minutes with occasional stirring.
Lower the heat to a gentle simmer. Using the large holes of a box grater, grate about one-third of the chilled dough directly into the simmering soup. Tap the grater against the pot to help release the freshly grated noodles. Stir frequently to prevent clumping and wipe the grater clean between batches if needed. Repeat the process until all the dough is used.
Let the noodles simmer for about 5 minutes, or until they float and are tender. Add the shredded chicken to the pot and cook for an additional 2 to 3 minutes, just until heated through.
Ladle the soup into bowls and garnish with torn parsley leaves if desired. Serve hot.
Pasta Chicken Soup Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup all-purpose flour plus extra for dusting
- 1 large egg plus 1 large egg yolk
- Kosher salt and freshly ground black pepper
- 2 celery stalks about 5 ounces, sliced into 1/4-inch pieces
- 1 medium onion about 5 ounces, finely diced
- 3 medium carrots about 6 ounces, grated (approximately 1 1/2 cups)
- 1 teaspoon fresh thyme leaves
- 1 clove garlic finely grated
- 6 cups low-sodium chicken stock or broth
- 2 bay leaves
- 2 cups cooked shredded chicken
- Torn fresh parsley leaves for optional garnish
Instructions
- In a small liquid measuring cup, whisk together the whole egg, egg yolk, 1 tablespoon of the olive oil, and 1 tablespoon of water until thoroughly combined. In the bowl of a food processor, add the flour and 1/2 teaspoon salt. Pulse 2 to 3 times to mix. With the motor running, slowly stream in the egg mixture and process until a crumbly dough forms, resembling coarse couscous. It should not feel sticky when pinched. If it’s too dry, add water a tablespoon at a time; if it’s too moist, sprinkle in a bit more flour.
- Transfer the dough onto a lightly floured surface and knead briefly, about 4 to 5 turns, until it comes together into a smooth ball. Place the dough in a bowl, cover, and refrigerate for about 30 minutes to chill and firm up (see Cook’s Note if applicable).
- Meanwhile, warm the remaining 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the celery and onion, cooking for 4 to 5 minutes until the vegetables become tender and aromatic. Stir in the grated carrots and continue to cook for another 3 to 4 minutes until softened. Mix in the thyme leaves, grated garlic, 2 teaspoons of kosher salt, and a few turns of black pepper. Sauté for another minute, just until the garlic becomes fragrant.
- Pour in the chicken stock and add the bay leaves. Raise the heat and bring the mixture to a boil, which should take about 7 to 8 minutes with occasional stirring.
- Lower the heat to a gentle simmer. Using the large holes of a box grater, grate about one-third of the chilled dough directly into the simmering soup. Tap the grater against the pot to help release the freshly grated noodles. Stir frequently to prevent clumping and wipe the grater clean between batches if needed. Repeat the process until all the dough is used.
- Let the noodles simmer for about 5 minutes, or until they float and are tender. Add the shredded chicken to the pot and cook for an additional 2 to 3 minutes, just until heated through.
- Ladle the soup into bowls and garnish with torn parsley leaves if desired. Serve hot.
