Chicken Soup with Pasta

Introduction

This one-pot chicken soup combines tender thighs, chewy pasta, and rehydrated mushrooms for deep, earthy flavor without any complicated technique. The chicken is browned first to build richness, then simmered with fresh herbs and vegetables until the pasta turns soft and the broth becomes the real draw—expect to finish the bowl.

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

Swap the pasta shape: Use ditalini, orzo, or even small broken pieces of spaghetti instead of elbows or shells. The cooking time stays the same, and smaller shapes distribute throughout the broth more evenly.

Add root vegetables: Include diced parsnip or turnip alongside the carrots for extra earthiness that complements the mushrooms.

Use chicken breast: Substitute boneless, skinless chicken breasts (halved crosswise to match size) for the thighs. Reduce the initial browning time to 3–4 minutes and check for doneness earlier, as breast meat cooks faster and can dry out if overcooked.

Increase the herbs: Double the fresh rosemary and parsley if you prefer a more herbaceous broth. Add a bay leaf during simmering and remove it before serving.

Make it heartier: Stir in a handful of spinach or kale in the last minute, or add diced potatoes in step 9 alongside the mushrooms and carrots so they soften together.

Tips for Success

Brown the chicken properly: Don’t skip or rush the browning step. The flour coating helps create a golden crust that adds flavor to the broth, and turning the pieces ensures even browning—this is where the soup’s depth comes from.

Squeeze the mushrooms dry: After draining them in step 8, use your hands to gently squeeze out excess water. This concentrates their flavor and prevents the broth from becoming watery.

Don’t overcook the pasta: Add it in step 11 and set a timer. Small pasta shapes go from tender to mushy in seconds—pull a piece out at 4 minutes to test, then add the celery and give it one final minute. The carryover heat will soften everything a bit more as the pot cools.

Taste before serving: Salt and pepper are critical here because low-sodium broth needs balancing. Squeeze the lemon juice directly into the pot, stir, and taste. Add salt gradually—it’s easier to add more than take it out.

Make it ahead: Prepare the soup through step 6 (after browning the chicken and sautéing the aromatics), then cool and refrigerate. Reheat gently the next day, then add the meat, mushrooms, vegetables, and pasta fresh so the pasta doesn’t turn to mush.

Storage and Reheating

Store the cooled soup in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb broth and soften slightly each day.

To reheat, transfer the soup to a pot and warm over medium heat, stirring occasionally, until steaming—about 5–7 minutes. If the soup has thickened too much, add a splash of water or broth to loosen it.

This soup does not freeze well because the pasta texture breaks down and becomes mushy when thawed. If you want to freeze it, remove the pasta entirely before freezing, then cook fresh pasta when you reheat.

FAQ

Can I use chicken breast instead of thighs?

Yes, but reduce the browning time to 3–4 minutes and check that it reaches 165°F internally. Breast meat dries out faster, so don’t extend the simmering time beyond what the recipe calls for.

Why do I need to dredge the chicken in flour?

The flour coating browns and crisps slightly when seared, which adds flavor to the broth and helps thicken it naturally. It’s not for breading—the coating is light and dissolves into the liquid.

Can I skip the mushrooms?

You can, but they add umami and earthiness that’s hard to replace. If you don’t have dried mushrooms on hand, substitute with ½ cup of fresh mushrooms (cremini, button, or mixed), chopped small and added directly to the broth in step 9 without the reconstitution step.

How do I know when the soup is done?

The carrots should be tender enough to cut with a fork, the pasta should be soft but not breaking apart, and the broth should smell fragrant from the herbs and lemon. Taste and adjust salt and pepper just before serving.