Home » Recipe » Soups and Stews » 30 Minute Chicken and Pasta Soup

30 Minute Chicken and Pasta Soup

Amazon Associates Disclosure We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Quick and easy chicken soup made with just 5 ingredients is ready in just 30-minutes. This can be served as a soup or a chicken and pasta main dish. Kids love the shape of these little pasta balls that look like frog eyes.

Chicken and pasta in a bowl
Photo Credit: Pear Tree Kitchen.

I make this quick chicken pasta dish at least once a month. It’s one of my favorite recipes. I love anything that resembles chicken noodle soup! It’s also great for using up leftover chicken.

It’s kid-friendly too! They love the fun shape and the noodles stay in their spoon.

Ingredients

Celery, Carrots, pasta, cooked chichen, and chicken broth in bowls labeled with text

Pasta Choices

Acini di pepe is my preferred pasta for this chicken soup.

Pearl couscous, also called Israeli couscous can also be used. The texture of the couscous will be slightly different, I think it’s a little chewier. You can even use the tri-colored kind.

Both kinds of pasta measure the same and will give you the large pasta balls that look like frog eyes.

Orzo can be used, it will have a different shape but cook the same way.

Instructions

  1. Add the broth, the carrots, and celery to a large saucepan.
  2. Set the heat to high and cook until the broth comes to a boil.
  3. Reduce the heat to maintain a slow boil.
  4. Add the pasta and chicken. Don’t worry if the pasta floats. (Photo 1)
  5. Cook at a low boil, stirring occasionally for 10 to 12 minutes or until the pasta is al dente. (Photo 2)
  6. Remove from the heat and cover with a lid. (Photo 3)
  7. Allow the pasta to sit for 10 to 15 minutes or until the pasta has absorbed most of the water. The pasta should look like Photo 4 below.
  8. Remove the lid and stir.
  9. Serve while hot.
Numbered photo collage of soup being cooked in a pans and a bowl of the completed recipe

Pro Tips

The pasta is going to swell considerably. When you first add it to the soup you might think you don’t have enough. Don’t worry, it is going to thicken up and look more like a pasta dish that a soup like my photos.

Would you like to save this?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

If you want a less thick soup, reduce the pasta to 1 cup and remove from the heat and serve as soon as the pasta is done cooking.

I use 3 cups of cooked chicken, usually a combination of white and dark meat.  You can start with raw chicken though. Cook in the broth by simmering until the meat has done. Remove it from the broth and allow it to cool slightly, then dice it or shred it and add it back to the soup.

Do not overcook your carrots and celery before adding the pasta. Slicing them about 1/4-inch thick will ensure they are cooked in the same amount of time as the pasta.

If you want thicker vegetable slices, allow them to cook for 5 to 10 minutes before adding the pasta.

Leftovers

Store leftovers in the refrigerator using airtight containers for up to 3 days. This can also be frozen for up to 3 months. That before reheating.

This can be reheated in the microwave using microwave-safe bowls. Heat on high until hot.

To reheat on the stovetop cook in a small saucepan over medium-low heat until hot.

MORE QUICK DINNER RECIPES YOU’RE GOING TO LOVE

Chicken and Noodle Casserole

Classic Patty Melt

Ground Beef Goulash

Wedding Soup

Chicken carrots celery and pasta in a bowl
Photo Credit: Pear Tree Kitchen.

FOLLOW US ON SOCIAL MEDIA AND SAVE THIS RECIPE

SIGN UP TO RECEIVE NOTIFICATIONS AND NEVER MISS AN UPDATE

White bowl with couscous, chicken, celery, and carrots with an orange check napkin and spoons in the background

Chicken and Pasta

A kid-friendly meal of pasta with chicken, carrots, and celery in chicken broth.
5 from 2 votes
Print Pin Rate
Course: Lunch, Main Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Cups
Calories: 178kcal
Author: Elizabeth (Beth) Mueller

Equipment

Ingredients

  • 8 cups chicken broth
  • 1 cup carrot slices about 1 large carrot or 2 medium
  • 1 cup celery slices about 4 stalks
  • 2 cups cooked chicken meat diced
  • 2 cups acini di pepe or Israeli couscous

Instructions

  • Add chicken broth, celery, and carrots to a large saucepan.
  • Bring to a boil.
  • Add the chicken and the pasta to the pan and reduce heat to a slow boil.
  • Continue to cook for 10 to 12 minutes or until the pasta is done.
  • Remove from the heat and cover with a lid and allow to sit for 10 to 15 minutes or until the pasta is soaked up most of the liquid.
  • Remove the lid and stir. Serve while hot.

Notes

  • Uncooked chicken can be used, simmer it in the broth until 160°F. Remove from the broth and allow it to cool. Once cool, dice or shred 3 cups of chicken meat.
  • Slice carrots to about 1/4″ thick so that they will cook in the same amount of time as the pasta. Thicker sliced vegetables will require 5 to minutes of cooking before adding the pasta.
  • Do not add additional pasta, the pasta will swell and absorb most of the liquid.
  • Decrease pasta to 1 cup for a thinner soup.
Nutritional data provided as a reference only. 

Nutrition

Serving: 1cup | Calories: 178kcal | Carbohydrates: 24g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 616mg | Potassium: 271mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3106IU | Vitamin C: 13mg | Calcium: 24mg | Iron: 2mg

Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.

Would you like to save this?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Tried this Recipe? Pin it for Later!Mention @PearTreeChefs or tag #PearTreeKitchen!

This recipe was written and tested by a human.

Elizabeth (Beth) Mueller

Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.