This Easy Chicken Noodle Soup Recipe with Ditalini is like a hug in a bowl! Packed with hearty ingredients and so simple to make, it’s the perfect dish to warm up those chilly evenings or when you just need a little comfort.
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What is Easy Chicken Noodle Soup with Ditalini?
If you’re looking for the ultimate comfort food, look no further than this cozy, homemade chicken noodle soup. This version is a little extra special thanks to the use of ditalini pasta – small, tube-shaped noodles that make each spoonful the perfect bite. Paired with tender chicken, vibrant veggies, and a flavorful broth, it’s a feel-good meal that checks all the boxes.
What really makes this simple chicken noodle soup shine is its balance of flavors. The chicken broth is infused with herbs like oregano and thyme, giving it an aromatic depth, while a squeeze of fresh lemon or lime juice adds just the right amount of brightness. It’s a delicious and satisfying meal that comes together in nearly no time, making it an easy go-to for busy weeknights or when you want something homemade that’s totally hassle-free!
Ingredients You Need
- Olive Oil – We use olive oil to sauté the veggies and build that rich base flavor.
- Yellow Onion – Subtly sweet, onions help form the backbone of the broth.
- Carrots – These add a pop of color and a little extra sweetness.
- Celery Stalks – This gives the soup its earthy and fresh flavor.
- Garlic Cloves – Mince them yourself for the best bold and savory kick!
- Bay Leaves – These add a deep, fragrant flavor that ties everything together.
- Chicken Breasts – Tender and juicy, these make our soup hearty and satisfying.
- Chicken Broth – Broth is the base of the soup — it soaks up all of the delicious flavors of the other ingredients!
- Dried Oregano – We love the warmth and earthiness that oregano adds to the soup.
- Dried Thyme – A must for that classic herby chicken soup flavor.
- Fresh Italian Parsley – Adding parsley right at the end adds a fresh burst of flavor.
- Ditalini Pasta – The perfect bite-sized pasta, ditalini holds up beautifully in the soup.
- Lemon or Lime Juice – Citrus brightens the broth with a fresh and zesty finish.
- Sea Salt – We sprinkle in a little salt to enhance all the other flavors and bring the dish together.
- Ground Black Pepper – Pepper adds a little kick of mild heat for balance.
How to Make This Quick Chicken Noodle Soup with Ditalini
- Sauté the vegetables. In a large heat the oil before adding the onions, carrots, and celery.
- Add the garlic and herbs. Once the veggies are softened, stir in the garlic, oregano, and thyme.
- Add chicken and broth. Drop in the bay leaves, place the chicken breasts in the pot, and pour in the chicken broth.
- Boil and Simmer. Bring the soup to a boil before turning down the heat so that the soup gently simmers. Allow the chicken to cook through before taking the chicken and bay leaves out of the pot. You’ll know the chicken is done when it becomes opaque with no remaining pink inside and is firm but springy.
- Shred. Shred the chicken, and add it back to the soup.
- Cook the pasta and finish. Stir in the ditalini pasta and let it cook until it’s al dente. Sprinkle with parsley and squeeze in fresh lemon or lime juice. Season to taste and serve hot on its own or alongside crusty bread, crackers, or a side salad.
Variations
- Pasta – If you prefer a different pasta, orzo is a great alternative that’s just as small and easy to eat.
- Spinach – Throw in a handful of fresh spinach toward the end for a nutritious boost.
- Rotisserie Chicken – Save some time by using shredded rotisserie chicken instead of cooking fresh breasts.
- Heat – Add a pinch of red pepper flakes for a little spiciness!
- Herbs – Fresh rosemary and other herbs can switch up the flavor profile.
- Broth – Feel free to swap out regular chicken broth for a low-sodium version. Or, make your own homemade stock or bone broth!
- Noodles – Substitute gluten-free noodles — just cook them separately and add them when you’re ready to serve.
Can I Store Leftovers?
Absolutely! In fact, leftover soup can sometimes be even better after the flavors have had a chance to come together. Just keep in mind that the pasta may become slightly soggy. If you want to eat the soup throughout the week, just cook the pasta separately and add it when you reheat the soup.
Store the leftovers in an airtight container in the fridge for up to 3 days and reheat them on a stovetop or in the microwave.
For longer storage, freeze the soup without the pasta for up to 2 months, and simply add freshly cooked pasta when reheating!
Common Questions about Chicken Noodle Soup with Ditalini
Small, bite-sized pastas work best because they cook evenly in the broth and give you great texture in every spoonful. In this easy chicken noodle soup, ditalini is our favorite because it’s the perfect size and holds up well. Other good options include orzo, small shells, rotini, or classic egg noodles if you’re craving a more traditional vibe.
The key is timing. Add the noodles toward the end of cooking and cook them until al dente. If you plan on having leftovers, slightly undercook the noodles or cook them separately and add them to each bowl when serving or reheating. This keeps them from soaking up too much broth and turning soft.
Yes! Using shredded rotisserie chicken is a great shortcut. Simply stir it in toward the end of cooking, right around the same time you add the noodles, so it heats through without drying out.
Additionally, if you already have leftover cooked chicken breast, this soup is a great way to use it up!
Definitely. For a slow cooker, add the chicken, vegetables, broth, and seasonings, and cook on low for 6–8 hours or high for 3–4 hours. Add the noodles during the last 20–30 minutes so they don’t overcook. For an Instant Pot, cook the chicken, veggies, and broth under pressure first, then stir in cooked noodles at the end.
More Soup Recipes
Searching for more flavorful yet simple soups that will warm you up from the inside? Check out more of our favorites!
Cannellini Bean Soup with Vegetables
Slow Cooker Creamy Chicken Wild Rice Soup
Easy Chicken Noodle Soup with Ditalini
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Ingredients
- 1 tablespoon olive oil
- 1 cup yellow onion diced
- 1 cup carrots diced
- ¾ cup celery stalks diced
- 4 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- 16 ounces chicken breasts
- 8 cups chicken broth
- 1 cup ditalini pasta
- ¼ cup fresh Italian parsley chopped
- Juice of 1 lemon or lime
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Sauté onion, carrots, and celery for 8-10 minutes, until softened.1 tablespoon olive oil, 1 cup yellow onion, 1 cup carrots, ¾ cup celery stalks
- Add garlic, oregano and thyme and cook for 1 minute. Then, add bay leaves, chicken breasts, and chicken broth.4 garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 2 bay leaves, 16 ounces chicken breasts, 8 cups chicken broth
- Bring to a boil, reduce to medium-low heat, cover, and simmer for 20 minutes.
- Remove the chicken breasts and bay leaves. Stir in the ditalini pasta and cook for another 10 minutes.1 cup ditalini pasta
- Shred the chicken with two forks and return it to the pot.
- Add parsley and lemon or lime juice. Adjust seasoning as needed and serve hot.¼ cup fresh Italian parsley, Juice of 1 lemon or lime, 1 teaspoon sea salt, 1 teaspoon ground black pepper
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Making the soup tomorrow. Going to use bone in breasts… think they will be more flavorful than boneless. But all your recipes are fabulous! Making the sheet pan fajitas right now. Thank you for making dinners enjoyable again!!
Hi Kristen,
Thank you so much for this amazing feedback and for inviting our recipes into your kitchen!
xo,
Alia & Radwa
Really good! I added maybe an extra cup of pasta then what the recipe called for. I loved the addition of lemon juice!
Looks fabulous, Rachel! 😍
Xo,
Alia & Radwa
Hi Ladies
I’m really enjoying your recipes.
I’m covering for a cook at the Legion in Etobicoke (110 Jutland Rd.) for just 6 weeks.
so far I have introduced several of your delicious recipes.
Everyone enjoys each recipe. I appreciate the option to double or triple recipe, the pictures, clear instructions & great flavors.
I look forward to seeing more of your work
All the best,
Viola
Hi Viola,
Thank you for sharing our recipes and taking the time to let us know. We’re so glad you’re enjoying them!
Xo,
Alia & Radwa
It was really perfect! Make us more healthy and delicious recipes like this! 🙂
Delicious!
Thank you, Nancy! 😊
Xo,
Alia & Radwa
I made this tonight and it was delicious. I used a rotisserie chicken and it was still good. I really liked the freshness from the lemon.
We’re so glad you were able to make it work for you, AnnMarie! Thank you for trying it out. 😊
Xo,
Alia & Radwa
Will be making this on repeat all fall and winter!
Delicious but the herbs were a little much for my young ones, will tone down the thyme and parsley next time but will definitely be making again!
We appreciate the feedback, Stacy! Thank you for trying it out. 😊
Xo,
Alia & Radwa