Chicken & Pasta Soup

Chicken & Pasta Soup

Age suitable:
10 months +
Servings:
4-6 adults

Dairy free, Egg free, Nut free, Soy free

5 stars

About the recipe

This is chicken noodle soup’s heartier, toddler-friendly cousin. The pasta cooks right in the broth and soaks up all that goodness, which means it turns thick, cosy and easy to scoop. No slippery noodles sliding everywhere. No watery broth left behind. Just a nourishing, comforting bowl that little ones can actually manage.

It’s packed with immune-supportive ingredients like bone broth, turmeric, ginger, garlic, leek and thyme, plus tender chicken for protein and iron. It’s one of those meals I make when someone has the sniffles, when we need something warming, or when I have leftover roast chicken to use up. Simple, filling and genuinely delicious for the whole family.

Age Appropriate

Suitable from 10 months when baby has developed pincer grasp. However you can puree the soup (pasta omitted) for puree feeding from 6 months.

Notes for Serving BLW or Puree

For baby-led weaning, shred the chicken into strips or small bites once baby has developed pincer grasp (around 9-10 months old).

For spoon-fed babies, this soup can be blended to a thick puree. You can thin with extra bone broth if needed.

Storage (Fridge and Freezer)

Store in an airtight container in the fridge for up to 3 days. The pasta will continue to absorb liquid, so you may need to add a splash of water or broth when reheating.

To freeze, allow to cool completely and portion into freezer-safe containers. Freeze for up to 3 months. For best texture, you can freeze without the pasta and add freshly cooked pasta when reheating, but it freezes well as is for convenience.

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Ingredients

4–6 cloves garlic, minced
1 leek, white part only, sliced
2 carrots, diced
500 grams chicken thighs or leftover roast chicken
2 stalks celery, diced
2 teaspoons fresh turmeric, finely grated or ½ teaspoon dried turmeric
2 teaspoons fresh ginger, finely grated or minced
1 tablespoon fresh thyme or 2 teaspoons dried thyme
1 litre chicken bone broth
300 ml water
200 grams pasta of choice such as orzo, macaroni or gluten-free pasta – see notes.
Salt and pepper to taste

 

Optional

1 cob of corn, kernels removed or 1 cup frozen corn kernels
1–2 red chillies, finely chopped

Method

  1. Heat a drizzle of olive oil in a large pot over medium heat. Add the chicken thighs (if using leftover chicken, skip this step and add chicken in on last step). Cook for a few minutes on each side until lightly browned. Remove from the pot and set aside.
  2. In the same pot, add the sliced leek, carrot and celery. Cook for 5 to 7 minutes until softened and fragrant. Add a splash of the broth to deglaze the pot, scraping up any golden bits from the bottom.
  3. Stir in the garlic, turmeric, ginger and thyme. Cook for another minute until aromatic.
  4. Add the pasta to the pot, then pour in the remaining bone broth and water. Return the chicken to the pot. If using fresh corn, add it now.
  5. Bring to a gentle boil, then reduce the heat and simmer for 20 to 25 minutes, or until the chicken is cooked through and tender and the pasta is soft. If using frozen corn or chopped chilli, stir through in the final 5 minutes of cooking.
  6. Remove the chicken thighs and shred with two forks, then return to the soup. Season to taste and serve warm.

Ingredient Swaps

Chicken thighs can be replaced with chicken breast, shredded roast chicken or even turkey.

Leek can be swapped for brown onion if preferred.

Bone broth can be substituted with a good quality salt-reduced stock if needed.

Fresh turmeric and ginger can be replaced with dried versions if that’s what you have on hand.

A note on the pasta:
Pasta works best in smaller shapes such as orzo, small macaroni, pulse pasta or fun shapes like dinosaur pasta (my kids fave), as they are easier for toddlers to scoop and self-feed and soak up the broth. You can also use gluten-free pasta if required. Alternatively, swap pasta for small rice or quinoa.

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