Chicken Soup with Pasta

Introduction

This chicken soup comes together in under an hour and relies on a simple flour-dredge for the chicken to build body in the broth without cream or thickeners. Rehydrated mushrooms add umami depth, while fresh herbs and lemon juice brighten the finish—perfect for a weeknight dinner that tastes more composed than its straightforward technique.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4

Ingredients

• ½-ounce (15 g) package dried crimini or portobello mushrooms
• ½ cup (60 g) all-purpose flour
• 1¼ pounds (570 g) boneless, skinless chicken thighs, halved
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 large cloves garlic, minced
• ¼ teaspoon thyme
• ¼ teaspoon basil
• ½ chopped fresh rosemary
• 1 quart (1.1 L) low-sodium chicken broth
• 1 cup (240 ml) water
• ¾ cup frozen peas
• 2 carrots, cut into small rounds
• 1 cup small pasta, like elbows or shells
• 2 celery stalks, chopped
• ½ cup chopped fresh parsley
• ½ lemon, juiced
• Salt to taste
• Freshly-ground black pepper to taste

Instructions

1. Place the mushrooms in a medium bowl and fill with hot water to cover. Set aside to reconstitute.
2. Place the flour in a shallow bowl. Dredge each piece of chicken through the flour to lightly coat on all sides. Set aside.
3. In a large stock pot over medium-high heat, combine the butter and olive oil.
4. When the fat begins to sizzle, add the chicken and cook, turning as needed, until lightly browned on all sides, about 5 to 7 minutes. Remove the meat from the pot and set aside.
5. Reduce heat to medium, and add the onion, garlic, thyme, basil, and rosemary. Sauté until onions begin to brown, about 5 minutes.
6. Increase heat to high and add broth and water. Bring the broth to a simmer.
7. Meanwhile, cut the meat into bite-size pieces.
8. Drain the mushrooms and squeeze any liquid from them.
9. When the broth is simmering, lower heat to medium-high and add the meat, mushrooms, peas, and carrots.
10. Return to a simmer, and cook until the carrots are tender, about 5 minutes.
11. Add the pasta and celery and cook until just tender, about another 5 minutes.
12. Stir in the parsley and lemon juice, then season to taste with salt and pepper.

Variations

Vegetable-forward version: Replace the chicken thighs with 2 cups diced mushrooms (fresh cremini or oyster), increase the carrots to 3, and add 1 cup diced zucchini with the pasta. The soup becomes heartier and plant-based while keeping the same structure.

Herb swap: Substitute the thyme, basil, and rosemary with 1 tablespoon of dried Italian seasoning, or use fresh dill and tarragon instead for a lighter, brighter finish.

Orzo or rice option: Replace the small pasta with an equal amount of orzo or short-grain white rice. Both cook in the same time frame and create a slightly different texture—orzo is firmer, rice is softer and more absorbent.

Spinach addition: Stir in 2 cups fresh spinach or kale just before adding the parsley; it wilts into the hot broth in seconds and adds iron and mild bitterness.

Creamy version: After the pasta is tender, stir in ½ cup heavy cream or full-fat Greek yogurt for richness without changing the cooking time.

Tips for Success

Don’t skip dredging the chicken in flour—those browned bits dissolve into the broth and create a naturally silky body without any thickener.

Drain and squeeze the rehydrated mushrooms thoroughly; any excess liquid dilutes the broth and weakens the final flavor.

Add the pasta near the very end (the last 5 minutes) to prevent it from absorbing too much liquid and turning mushy—the residual heat continues to soften it even after you remove the pot from the heat.

Taste and season only at the end with salt and pepper; the low-sodium broth means you have full control, and adding lemon juice at the last moment makes the whole soup taste fresher.

Storage and Reheating

Store in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb liquid, so the soup thickens slightly—thin it with a splash of broth or water when reheating if you prefer a looser consistency.

FAQ

Can I use boneless, skinless chicken breasts instead of thighs?

Yes, but reduce the simmering time to 3–4 minutes once you return the broth to a simmer; breasts cook faster and dry out if overcooked. Thighs stay moist longer.

Should I cook the pasta separately, or let it cook in the broth?

Cook it directly in the broth as written. The starch from the pasta slightly thickens the soup and adds flavor. If you prefer a brothier soup, add the pasta for only the last 3 minutes instead of 5.

What if I don’t have fresh rosemary?

Use ¼ teaspoon dried rosemary in place of the ½ chopped fresh rosemary. Dried herbs are more concentrated, so use less; you can always taste and add more.

Can I make this ahead and freeze it?

The broth and vegetables freeze well, but the pasta quality suffers after thawing. Instead, freeze the soup without the pasta, then add fresh pasta when you reheat it.