Chicken and pasta soup

    1 hour 15 min

    This soup is super-easy to make. Chicken, pasta, onions, celery and carrots are simmered in a chicken stock. Serve with crusty fresh bread. Perfect for those cold winter months.

    30 people made this

    Makes: 10 - 12 servings

    • 2 cubes chicken stock
    • 350g fusilli pasta
    • 3.1 litres chicken stock
    • 1 litre water
    • 6 sticks celery, chopped
    • 1 onion, chopped
    • 4 carrots, chopped
    • 675g chicken, cut into bite size pieces
    • garlic granules to taste
    • 1 teaspoon onion powder
    • salt and pepper to taste

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Place enough water in a 5-litre pot over high heat to boil the pasta. Place the stock in the water and bring to the boil. Place the pasta in the boiling water and cook according to package directions. Drain and set pasta aside.
    2. In a large pot over high heat, combine the chicken stock and water. To this, add the celery, onion, carrots and chicken. Bring to the boil and stir in the reserved pasta. Reduce heat to medium low, let simmer and season with the garlic granules, onion powder and salt and pepper to taste. Cook 20 minutes or until vegetables are tender and chicken is no longer pink. Serve hot.

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    Reviews in English (22)


    For a simple recipe this soup had good flavor. To keep the noodles from getting too mushy I cooked them as directed but then didn't add them to the soup until the very end, just to warm them up.  -  16 Nov 2006  (Review from Allrecipes US | Canada)


    I followed the recipe exactly as written except I halved it. It made a big enough pot for 4 people to have seconds, with just a little left over. I used campbell's broth with garlic and herbs, and also added the cooked noodles at the end, to prevent them from getting mushy! This was easy to make and tasted awesome, thanks!!!  -  02 Jan 2008  (Review from Allrecipes US | Canada)


    Need to half recipe.  -  21 Nov 2000  (Review from Allrecipes US | Canada)