Total Time
Prep 10 mins
Cook 18 mins

This recipe is great to use up the odds and ends of leftover pasta.

Ingredients Nutrition


  1. In a large saucepan bring chicken broth and water to a boil.
  2. Add bay leaves, onions, carrot and garlic.
  3. Reduce heat and simmer uncovered 10 minutes.
  4. In a skillet cook and stir chicken in hot oil for 3 minutes or until cooked through.
  5. Add chicken, pastas, and sage to soup.
  6. Simmer, uncovered for 8 to 10 minutes or until larger pieces of pasta are tender but slightly firm.
  7. Remove the bay leaves.
Most Helpful

5 5

This was so very good and so very easy to make!!! Definitely healthier than canned soup...I have a feeling this will be our new go to soup recipe! I didn't see sage in the ingredient list so we added just a couple sprinkles; the only other change we made was to use some leftover chicken breasts that we boiled in pepper and poultry seasoning. Made for your Week 16 Football Pool win...congrats!!!

5 5

Excellent soup. So easy to put together and make for a quick homemade soup. I keep homemade chicken broth in the freezer year round added in cooked chicken breast and a smidge of leftover turkey. Followed the recipe throughout and everyone enjoyed this. Yesterday's snow storm made this the perfect lunch after shoveling. In the keeper file it goes. I may add in some green beans or spinach from the freezer next time to get extra veggies in. Made for Aussie/NZ Swap 35.

5 5

I can't believe no one has ever rated this wonderful recipe. This was so easy and so tasty. Very inexpensive as well. I did end up using more than the stated 2oz of pasta. There was just that little bit left in the bag, and I just had to add it. :) Sage was not listed in the ingredients, and as I've not used it much, wasn't sure how much to use. I played it safe and added 1/8 tsp. Tasted good to me. Thanks margainegeiser for a recipe that will be made often. Made for the Auzzie/NZ Recipe Swap #33