Ingredients
Scale
Protein:
- 1 whole chicken (about 3 lb), or
- 2 pounds bone-in, skin-on chicken thighs
- Optional: 4 boneless skinless chicken breasts (for a leaner version)
Vegetables:
- 1 medium yellow onion, chopped
- 3 celery ribs, sliced
- 3 large carrots, peeled and sliced
- 1 red bell pepper, diced
- 2 medium russet potatoes, peeled and cubed (about ¾-inch pieces)
- 5 garlic cloves, minced
Canned & Pantry:
- 1 (14.5 oz) can diced tomatoes (with juice)
- 4 cups low-sodium chicken broth
- 4 cups water (adjust to preference)
Pasta & Seasoning:
- 1 to 1½ cups ditalini pasta (or other small pasta like orzo or tubetti)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional: ½ teaspoon red pepper flakes for mild heat
Preparation Notes:
- If using whole chicken, trim any excess fat and giblets before use.
- Chop all vegetables roughly the same size for even cooking.
- You may cook pasta separately to avoid it absorbing too much broth in leftovers.
Instructions
1. Season and Prepare the Chicken
- In a small bowl, mix together the dried oregano, garlic powder, onion powder, salt, and pepper.
- Rub this seasoning mix over the chicken pieces evenly to infuse flavor from the start.
2. Build the Broth
- In a large heavy-bottomed pot or Dutch oven, place the seasoned chicken.
- Add chopped onion, celery, carrots, bell pepper, garlic, and potatoes.
- Pour in the diced tomatoes with their juice.
- Add parsley, then pour in the chicken broth and water until the chicken and vegetables are submerged (about 8 cups total liquid).
- Stir gently to combine.
3. Simmer the Soup
- Bring the pot to a boil over medium-high heat.
- Once it reaches a boil, reduce the heat to medium-low and cover partially with a lid.
- Simmer for 45–60 minutes if using chicken parts; up to 90 minutes if using a whole chicken.
- You’ll know it’s ready when the chicken is fully cooked and tender enough to shred easily.
4. Shred the Chicken
- Use tongs to carefully remove the cooked chicken from the pot and transfer to a large plate.
- Allow it to cool slightly before removing the skin and bones (if using bone-in).
- Shred the meat into bite-sized pieces using forks or your hands.
- Return the shredded chicken to the pot.
5. Thicken the Broth (Optional)
- Lightly mash a few potato chunks with a spoon or potato masher inside the pot to help thicken the broth naturally.
- This step enhances the soup’s texture without needing flour or cream.
6. Cook the Pasta
- Cook ditalini or other small pasta in a separate pot of salted boiling water until al dente.
- Drain and set aside. This ensures the pasta doesn’t become mushy in leftovers.
- If you prefer, you can add pasta directly into the soup and simmer for 10–12 minutes, but note it may soften more over time.
7. Final Seasoning and Serve
- Stir the pasta into the soup just before serving, or add it directly to individual bowls.
- Taste and adjust seasoning with additional salt, black pepper, or red pepper flakes.
- Garnish each bowl with freshly chopped parsley if desired.
Notes
- Chicken Choices: For maximum flavor, use bone-in chicken thighs or a whole chicken. The bones and skin enrich the broth. If using boneless chicken breasts, simmer less time (30–40 minutes) to prevent dryness.
- Cooking Pasta Separately: This method is best if you expect leftovers. Pasta tends to absorb broth and swell if left in the soup overnight.
- Make It Ahead: You can make the soup base (without pasta) ahead and store it in the fridge or freezer. Add freshly cooked pasta right before serving.
- Instant Pot Adaptation: Combine all ingredients except pasta in the Instant Pot. Cook on high pressure for 10 minutes. Quick release, remove and shred chicken, then use sauté mode to cook the pasta for 5 minutes.
- Vegetable Variations: Feel free to add zucchini, kale, or spinach during the last 10 minutes for more greens.
- Add Richness: A small pat of unsalted butter added to each bowl just before serving gives the broth a velvety mouthfeel.
- Control the Spice: Adjust red pepper flakes to your taste. This soup leans naturally peppery, but you can easily dial it up or down.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes