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Home » Recipes » Soup Recipes

September 20, 2011 · 5 Comments

Homemade Chicken Ditalini Soup

Soup Recipes

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Chicken Ditalini Soup made with bone-in chicken breast, vegetables and Ditalini pasta in a low sodium chicken broth.

Chicken Ditalini Soup made with bone-in chicken breast, vegetables and Ditalini pasta in a low sodium chicken broth heals the soul.

Chicken Ditalini Soup made with bone-in chicken breast, vegetables and Ditalini pasta in a low sodium chicken broth.

I have to say that I currently know of at least ten people at this very moment who are sick, including your's truly. So for my sick family and friends, this recipe for Chicken Ditalini Soup is for you!

According to an interview by MSNBC with Nutritionist Joy Bauer several years ago, chicken soup DOES help you when your sick. First, hot fluids in general help keep nasal passages moist, increase mucus, prevent dehydration and sooth a sore throat.

And the psychological comfort that soup provides may also have an effect for those who are feeling ill. But most interesting is the supportive evidence that was shown in a scientific study, led by Dr. Stephan Rennard out of the University of Nebraska.

Researchers found that chicken soup with a variety of veggies may contain substances that function as an anti-inflammatory and potentially ease the symptoms of upper respiratory tract infections, including congestion, stuffy nose, cough, and sore throat.

In other words, a healthy dose of chicken soup with veggies is good for a cold. So, this is what I made myself for lunch today and I can already breathe clearer...AHHH!

Chicken Ditalini Soup Closeup

Ingredients Needed

  • 1 large bone-in chicken breast (approx. 8-10 ounces)
  • 1 tablespoon canola oil
  • ¼ cup diced celery
  • ¼ cup diced carrots
  • ¼ cup diced red onion
  • 4 cups chicken stock water
  • 4 cups chicken broth
  • ½ cup ditalini pasta
  • 1 tablespoon chopped parsley
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Chicken Ditalini Soup made with bone-in chicken breast, vegetables and Ditalini pasta in a low sodium chicken broth.

How do you make Chicken Ditalini Soup

In a large pot, add chicken and 6 cups of water. Bring to a boil; then let simmer for 30 minutes. Remove the chicken from the pot and discard the skin and bone. Chop the chicken into a small dice and let sit for the moment.

Strain the chicken stock water so that you have a clear broth and reserve on the side (there should be 4 c. of stock water).

Using the same pot, heat the oil and add the celery, carrots, and onions. Sauté until the onions become translucent and add back the chicken, chicken broth, and chicken stock water.

Bring to a rolling boil then simmer for 20 minutes. Add the Ditalini and cook for another 15-20 minutes. Makes 8 cups.

Visit the recipe index to search for more recipes by category.

Chicken Ditalini Soup made with bone-in chicken breast, vegetables and Ditalini pasta in a low sodium chicken broth.

More Chicken Soup Recipes

  • Olive Garden Chicken Gnocchi Soup (Copycat)
  • Chicken and Wild Rice Soup {Panera Copycat}
  • Homemade Chicken and Dumpling Soup
  • Creamy Chicken Pastina Soup
  • How to Make Chicken Noodle Soup
  • Roasted Chicken and Chick Pea Soup

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A bowl of soup, with Chicken and Ditalini

Chicken Ditalini Soup

Carrie's Experimental Kitchen
Chicken Ditalini Soup made with bone-in chicken breast, vegetables and Ditalini pasta in a low sodium chicken broth heals the soul.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Soup
Cuisine American
Servings 8 cups

Ingredients
  

  • 1 large bone-in chicken breast (approx. 8-10 ounces)
  • 1 tablespoon canola oil
  • ¼ cup diced celery
  • ¼ cup diced carrots
  • ¼ cup diced red onion
  • 4 cups chicken stock water
  • 4 cups chicken broth
  • ½ cup ditalini pasta
  • 1 tablespoon chopped parsley
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions
 

  • In a large pot, add chicken and 6 cups of water. Bring to a boil; then let simmer for 30 minutes. Remove the chicken from the pot and discard the skin and bones. Chop the chicken into a small dice; set aside
  • Strain the chicken stock water so that you have a clear broth and reserve on the side (there should be 4 c. of stock water). 
  • Using the same pot, heat the oil and add the celery, carrots, and onions. Sauté until the onions become translucent and add back the chicken, chicken broth, and chicken stock water. 
  • Bring to a rolling boil then simmer for 20 minutes. Add the Ditalini and cook for another 15-20 minutes.

Nutrition

Serving: 1cupCalories: 110kcalCarbohydrates: 10gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 18mgSodium: 220mgPotassium: 262mgFiber: 1gSugar: 1gVitamin A: 733IUVitamin C: 2mgCalcium: 13mgIron: 1mg
Keyword chicken, pasta
Tried this recipe?Let us know how it was!

 

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Previous Post: « Fiesta Chicken Spinach Dip
Next Post: Caramelized Onion and Bacon Clam Chowder »

Reader Interactions

Comments

  1. Rose says

    January 03, 2023 at 11:52 am

    I have been unable to find ditalini. Any suggestions for a substitute?

    Reply
    • Carrie's Experimental Kitchen says

      January 03, 2023 at 12:40 pm

      Any small pasta will do fine (pastina, macaroni, etc)

      Reply
  2. Sylvia Johnston says

    December 19, 2021 at 1:31 pm

    I always cook my pasta, rice, barley separately for my soups...makes a nicer clear broth. Just cook...keep warm and add to bowls when serving and ladle hot soup over top.

    Reply
  3. Carrie's Experimental Kitchen says

    January 21, 2012 at 9:31 pm

    Thanks for stopping by. I wouldn't add the pasta as it would get soggy. It does cook fairly quick though since its so small so if you put the soup in a nice jar, then added some pasta in a bag tied with a ribbon with instructions for heating, that would work. 🙂

    Reply
  4. Anonymous says

    January 21, 2012 at 8:21 pm

    just found your site and love the look of this soup, as well as the ginger/soy-marinated strip steak... w/this soup, though: if i make it ahead as a gift for someone, can i cook it exactly as instructed? (or will the ditalini noodles get soggy and absorb too much liquid?)

    thanks--

    Reply

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