Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

Not much to say...if you're soup impaired (like me), this is simple and good. I came up with this by using ideas from many different recipes and only adding ingredients my family likes.

Ingredients Nutrition


  1. Place chicken and water in stock pot and bring to a boil.
  2. Reduce to a simmer and add remaining ingredients EXCEPT PASTA; cover.
  3. Simmer for 45 minutes and then remove chicken to a plate.
  4. Add pasta to broth and bring back to a boil; reduce to low/med heat, do not cover; let cook for about 20 minutes.
  5. Meanwhile, when chicken is cool enough to handle, remove skin and discard; pull bite sized pieces of chicken from bones and add back to soup, discarding bones.
  6. By this time, your pasta should be tender; if not, allow to simmer a few more minutes.
  7. Check to see if you need more salt and/or pepper and then serve.


Most Helpful

This recipe makes a lot for the 2 of us. Instead of reducing the recipe, I decided to make a full recipe and split it before adding the pasta. That way I can put the soup minus the pasta in the freezer, thaw when needed and add the pasta. I used chicken leg quarters with the skin removed to make it lower fat. Instead of the bouillon cubes, I used a chicken soup base to add extra richness. Also added a couple of ribs sliced celery and reduced the carrots somewhat. After tasting the soup, I thought it needed a little extra flavor and sprinkled it with a seasoning blend that included rosemary, thyme, sage and bay leaves. This is a good basic chicken soup recipe and numerous options to individualize it for personal taste. Thanks for posting.

PaulaG December 06, 2005

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