Chicken Noodle Soup Pasta

Ingredients

Base

• 2 Tbsp olive oil or butter

• 1 medium onion, diced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 3–4 cloves garlic, minced

Chicken & Broth

• 2 cups cooked shredded chicken (rotisserie works great)

• 4 cups chicken broth

• 1 cup water (optional, adjust for thickness)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp dried thyme

• ½ tsp oregano

• 1 bay leaf (optional)

Pasta & Finish

• 8 oz short pasta (egg noodles, rotini, shells, bowties, or ditalini)

• ½–1 cup milk or cream (optional for creamy version)

• 2 Tbsp fresh parsley, chopped

• Juice of ½ lemon (optional, for brightness)

Instructions

1. Sauté the Veggies

1. Heat oil/butter in a pot.

2. Add onion, carrots, celery, and cook 5–7 min until softened.

3. Add garlic and cook 30 seconds.

2. Build the Soup Base

1. Pour in chicken broth (and water if using).

2. Add salt, pepper, thyme, oregano, and bay leaf.

3. Bring to a simmer.

3. Add the Pasta

1. Add pasta directly into the broth.

2. Simmer until pasta is al dente, usually 8–12 minutes.

3. Stir occasionally so it doesn’t stick.

As the pasta cooks, it will absorb broth — this is what makes it a pasta dish instead of soup.

4. Add Chicken & Finish

1. Stir in shredded chicken and heat through 2–3 minutes.

2. Optional: Add milk or cream to make it creamy.

3. Remove bay leaf.

4. Add parsley and a squeeze of lemon.

Serve With

• Crusty bread

• A side salad

• Grated parmesan

• Extra black pepper