When the weather gets chilly, there’s nothing better than curling up with a warm, hearty bowl of soup. This Grated Pasta Chicken Soup is a unique twist on the classic chicken noodle soup, featuring tender pieces of chicken, fresh vegetables, and homemade grated pasta that adds a rustic and delicious texture. Whether you’re looking for comfort food for the soul or a nourishing dish for the family, this soup checks all the boxes.
What Makes This Soup Special?
Most chicken soups rely on store-bought noodles or pasta, but this recipe introduces grated pasta—a simple yet satisfying addition you can make from scratch. Grating the pasta dough creates tiny, irregular pieces that cook quickly in the broth, giving the soup a homemade feel. Paired with a rich chicken broth, fresh vegetables, and tender chicken, this soup offers a balance of flavor and texture that will leave you craving seconds.
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth (homemade or store-bought)
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 cup grated pasta (or orzo as an alternative)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (or fresh parsley for garnish)
- Salt and black pepper, to taste
- Juice of 1 lemon (optional, for a bright finish)
For Grated Pasta:
- 1 cup all-purpose flour
- 1 egg
- 1/4 teaspoon salt
- Water, as needed
Directions
- Whisk the whole egg, egg yolk, 1 tablespoon of the olive oil and 1 tablespoon water in a small liquid measuring cup until smooth. Combine the flour and 1/2 teaspoon salt in a food processor, 2 to 3 pulses. With the food processor running, drizzle in the egg mixture and process until the dough forms into small pebbles that resemble couscous and doesn’t stick to your fingers when pinched, 2 to 3 minutes. If the dough is too dry, add water, 1 tablespoon at a time, until it comes together. If the dough is too wet, add flour, 1 tablespoon at a time.
- Turn the dough onto a lightly floured surface and knead until a smooth ball forms, 4 to 5 times. Place in a bowl and refrigerate until chilled, about 30 minutes (see Cook’s Note).
- Heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Add the celery and onions and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the carrots and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the thyme, garlic, 2 teaspoons salt and a few grinds of pepper. Cook until the garlic softens, about 1 minute, then stir in the chicken stock and bay leaves. Bring to a boil, stirring occasionally, 7 to 8 minutes.
- Reduce the heat to low to maintain a simmer. Grate one-third of the dough on the large holes of a box grater directly into the hot broth, tapping the grater on the edge of pot to release the noodles as needed. Stir to prevent the noodles from sticking together and dry the steam on the grater between batches as needed. Repeat with the remaining dough. Simmer until the noodles start to float, about 5 minutes. Add the chicken and continue to cook, stirring occasionally, until the chicken is warmed through, 2 to 3 minutes. Serve the soup garnished with the parsley if using.