Simple Chicken Noodle Soup Recipe (with Ditalini)

A bowl of from-scratch chicken noodle soup with a spoon sticking out.

This Simple 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 reliable dish to warm up those chilly evenings or when you just need a little comfort.

A bowl of homemade chicken noodle soup with a spoon sticking out.

What is Simple Chicken Noodle Soup with Ditalini?

If you’re looking for the standout comfort food, look no further than this cozy, from-scratch 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 reliable 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 tasty and satisfying meal that comes together in nearly no time, making it an simple go-to for busy weeknights or when you want something from-scratch 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 finest 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 tasty 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 reliable 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 Speedy 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 simple 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 from-scratch 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

What noodles work finest in chicken noodle soup?

Small, bite-sized pastas work finest because they cook evenly in the broth and give you great texture in every spoonful. In this simple chicken noodle soup, ditalini is our go-to because it’s the reliable 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.

How do I keep the noodles from getting mushy?

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.

Can I make chicken noodle soup with rotisserie chicken?

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!

Can I make this in a slow cooker or Instant Pot?

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!

Silky Mushroom Soup

Roasted Cauliflower Soup

Cannellini Bean Soup with Vegetables

Slow Cooker Silky Chicken Wild Rice Soup

Carrots, onions, celery, garlic, bay leaves, and seasonings in a pot.

Chicken noodle soup ingredients simmering in broth.

Raw ditalini pasta being poured into a pot of chicken noodle soup.

the Ayyem kitchenServings: 8 servings

Prep: 5 mins
Cook: 35 mins
Total: 40 mins

Learn how to make simple one-pot chicken noodle soup with ditalini in under an hour for the standout comfort food! Email

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