This Pasta with Chicken Broth, Butter and Parmesan is the kind of dish that feels like a warm hug in a bowl.
You cook the pasta right in the broth so it absorbs all the savory goodness, and then finish it with butter and parmesan cheese. The result is simple, soothing and deeply satisfying. It's the perfect solution for busy weeknight, sick days or anytime you want something cozy and comforting with minimal effort. (It is also wonderful when you have a hungover!)
What I love most about this recipe is how few ingredients you need! The key to this dish, is your chicken broth or stock, it is the basis of the whole dish so the better your broth the better the finished dish. When cooking the pasta, make sure you keep the broth on a very low simmer, this cooks the pasta evenly and makes sure the broth doesn't evaporate too quickly.
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Ingredients Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, with quantities, check out the recipe card below.
Chicken Broth/Stock: The majority of the flavor in this dish comes from the chicken broth/stock so it needs to be the star of the show. If your broth/stock isn't tasty then your pasta won't be tasty. Homemade is best, as it has a wonderful deep chicken flavor and the unctuous richness that you rarely get with cartons. But there are also some great store bought options out there so if you have a brand you love the flavor of then this is the time to use it.
Pasta: You want to use a very small pasta shape for this recipe. Stelline is traditional, but Ditalini is my favorite as it is super cute, easy to eat and has a little bit of body to it. Orzo would also work, as would those teeny tiny shells you can buy. Or if you see them Farfalline or Corbata would be awesome too. At a push you could use elbow macaroni. You want it to be small so it cooks quickly and rigid enough that it can withstand stirring without breaking apart.
Butter: I use salted butter as that is what we always have in the fridge, but you can use whatever you have available. Not gonna lie, there is a lot of butter in this recipe! But this is a comfort dish for days when you are feeling under the weather, and those aren't the days when you are worrying about how much butter you are eating! Plus I got this recipe from the Nonna of a dear friend and she says the butter is vital as it replaces the fat that traditionally was in homemade chicken broth, before chicken were bred to be low fat.
Parmesan: Please grate your own, this is not just cheese it is extra seasoning. You could use Pecorino or Grana Padano instead.
Salt: It is unlikely you will need to add salt as most chicken broth/stock is salty enough. But taste your dish and add salt to taste.
Black pepper: I think this is essential, it gives the pasta a boost and stops it being too rich somehow. Freshly cracked black pepper is best.
Fresh basil: Totally optional. This pasta is great without the basil, but if you have some it is a great addition. Fresh parsley or chives will also work well.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Use the best broth/stock you can. The flavor of your liquid will determine how delicious your finished dish is.
- With this recipe you want to use the lowest simmer possible. If the broth/stock starts to boil, it will evaporate out of the pan and there won't be enough to fully cook your pasta.
- If your soup ends up too dry once the pasta is cooked you can add extra broth or water.
- Gently stir the pasta from time to time so that it doesn't stick to the bottom of your pan. This is especially an issue with stelline and orzo.
- Don't skip the butter, it adds flavor and richness to the dish. If you really can't bring yourself to add it all, you can half the amount but it will not be as delicious.
- Sprinkle the parmesan over the pasta and stir it gently in. If you put it all in one spot it will start to clump.
Why Is This Recipe Special?
I got this recipe from a friend's Nonna Rosalba back when we were in our early 20's! We stayed with her for a week after flying over for another friend's weekend wedding in Naples. We had a great few days partying with our friends and arrived at Nonna's a little bit worse for wear! She made us Pastina en Brodo (small pasta in broth) and told us off a lot, for drinking that much prosecco! But it was all done with love! That week she made us so much amazing food! It was the first time I ever ate Pasta Puttanesca and the first time I had buffalo mozzarella, which I thought was the most amazing thing I had ever eaten!
Nonna Rosalba taught me how to make fresh pasta, how to make Ciambotta, which is a wonderful vegetable stew, and so many other wonderful simple dishes that burst with flavor, including a pasta with potatoes that I had totally forgotten about until I started writing this little section! She made me eat melanzana (eggplant/aubergine) even though I was sure I hated it, turns out I didn't! She passed away in 2019 but I still have so many food memories and food loves because of her.
You'll love this recipe because:
- It has 5 ingredients and is so simple to make.
- It is perfect for when you are feeling under the weather (either due to sickness or too much prosecco!).
- You can add extra ingredient to bulk it out and make it a very filling meal.
- It is the most comforting bowl of pasta.
Recipe Adaptations
These are just suggestions and things that have worked in my test kitchen for my family, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals. Not all of these are traditional adaptions but they are delicious!
- Add shredded chicken: If you have leftover chicken from a roast dinner or a rotisserie chicken, you can add shredded chicken into the broth as you cook the pasta.
- Add hard vegetables like carrot or celery. These can be cooked off in a little olive oil until they are starting to soften, then add the broth and the pasta and they will finish cooking as the pasta cooks.
- Add baby spinach at the very end of cooking so it wilts into the broth.
- Add some garlic. Sauté off the garlic in a little olive oil before adding the broth to the pan.
- Add spice: A generous pinch of red pepper flakes will give you a little heat.
- Add lemon: A spritz of fresh lemon juice at the end will brighten everything up.
- Add cream: You can add a little heavy cream to the finish dish. I would probably use less butter, but I am not saying you have to! There is no butter shaming here.
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Top Tip
To ensure the 4½ cups of broth/stock is enough to cook the pasta and leave you with some to spoon over, you need to cook this dish over a very low heat. This prevents some of the evaporation. If the mixture boils you will find you run out of liquid.
FAQ's
These are some of the questions our testers have asked. If you have any other questions, please drop me a comment below, are I'll get back to you as soon as I can.
Yes. Swap the chicken broth for a vegetable broth and use a vegetarian hard cheese instead of the parmesan.
No, in this recipe there is no need to salt the cooking liquid. I know I am usually one for saying be generous with the salt. But the chicken broth/stock adds plenty of salt so you might not need any.
This usually happened if the broth was simmering too hard. Just add a little more broth or water to bring it back to a soupy consistency.
Short answer is no.
While homemade broth definitely has the most flavor, a good quality store bought broth will work well.
You sure can! It will obviously change the flavor but it will still taste delicious. Assuming your beef broth is delicious!
In all honesty I have to say no. I love freezing leftovers but with this dish, the pasta soaks up all of the leftover broth and becomes very soft and unenjoyable.
More Recipes to Try
If you enjoyed this dish, here are a few more comforting pasta recipes I think you'll love! They're all easy, tasty, and perfect for adding to your weekly meal plan.
There's something so comforting about a simple bowl of pasta, and this Pasta with Chicken Broth, Butter and Parmesan is the ultimate bowl of comfort!
Enjoy x
If you try this Pasta with Chicken Broth, Butter and Parmesan, please leave a 🌟rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that this recipe is trustworthy. And in a world where AI is becoming so common, it is nice to still have real human interactions.
Any questions about the recipe? Use the comment section below and I'll get back to you as soon as I can.
Get the Recipe
Pasta with Chicken Broth, Butter and Parmesan
Ingredients
- 4½ cups chicken broth/stock (Note 1)
- 2 cups small pasta shape ditalini/stelline/orzo (Note 2)
- ½ stick butter (Note 3)
- ¼ cup grated parmesan cheese (Note 4)
- ¼ teaspoon black pepper or to taste
- salt to taste (Note 5)
- fresh basil optional
Instructions
- Bring the chicken stock to a boil. Then add the pasta and stir well4½ cups chicken broth/stock2 cups small pasta shape
- Turn the heat down to a very gently simmer and cook the pasta as per the packet instructions. Ensure you stir it during the cooking as you are only using a small amount of stock. (Notes 6)
- Once the pasta is cooked, remove it from the heat and stir in the butter and parmesan.½ stick butter¼ cup grated parmesan cheese
- Use a slotted spoon to divide the pasta between the serving bowls.
- Taste your broth and add more salt if you think it needs it. Then pour it over the pasta.salt to taste
- Sprinkle with black pepper and garnish with your fresh herbs. You can add more parmesan if you wish. ¼ teaspoon black pepperfresh basil
Notes
- The majority of the flavor in this dish comes from the chicken broth/stock so it needs to be the star of the show. If your broth/stock isn't tasty then your pasta won't be tasty. Homemade is best, as it has a wonderful deep chicken flavor and the unctuous richness that you rarely get with cartons. There are also some great store bought options out there so if you have a brand you love the flavor of then this is the time to use it.
- You want to use a very small pasta shape for this recipe. Stelline is traditional, but Ditalini is my favorite as it is super cute, easy to eat and has a little bit of body to it. Orzo would also work, as would those teeny tiny shells you can buy. Or if you see them Farfalline or Corbata would be awesome too. At a push you could use elbow macaroni. You want it to be small so it cooks quickly and rigid enough that it can withstand stirring without breaking apart.
- I use salted butter as that is what we always have in the fridge, but you can use whatever you have available. Not gonna lie, there is a lot of butter in this recipe! But this is a comfort dish for days when you are feeling under the weather, and those aren't the days when you are worrying about how much butter you are eating! Plus I got this recipe from the Nonna of a dear friend and she says the butter is vital as it replaces the fat that traditionally was in homemade chicken broth, before chicken were bred to be low fat.
- Please grate your own, this is not just cheese it is extra seasoning. You could use Pecorino or Grana Padano.
- It is unlikely you will need to add salt as most chicken broth/stock is salty enough. But taste your dish and add salt to taste.
- With this recipe you want to use the lowest simmer possible. If the broth/stock starts to boil, it will evaporate out of the pan and there won't be enough to cook your pasta fully. If your soup ends up too dry once the pasta is cooked you can add extra broth or water.
Nutrition
Nutrition is per serving
Madison Johnson says
I just made it tonight with baked Lemon pepper chicken , the pasta really tied it all together and was delicious. Definitely would make again!
Claire | Sprinkles and Sprouts says
Oh I am so happy you enjoyed it 🙂
Thanks for taking the time to come back and comment.
Cx
Cheryl Schill says
This was so good and reminded me of my childhood! Thanks I had forgotten how good this made me feel. It is like a warm hug!
Claire | Sprinkles and Sprouts says
Oh I am so happy you enjoyed it 🙂
Thank you for taking the time to come back and comment.
Cx
Kim Humphries says
DELICIOUS ❤️
Linda says
The ultimate comfort food! Delicious and so easy to make. I love when a recipe I make looks as good as the ones pictured and mine does. Validation that the photos are not 'tweaked' to make it look better. This recipe is perfect!!!
Claire | Sprinkles and Sprouts says
oh this makes me so happy 🙂
Cx
Gary says
When should I add the shredded chicken?
Claire | Sprinkles and Sprouts says
I would add it about a minute from the end, so it can just heat up in the remaining broth.
Hope that helps
Cx
Denise says
We are all fighting a stomach flu here and this was definitely a comfort today. I usually make a big pot of chicken soup but didn't have the ingredients for it but had all the fixings for this. Thank you for helping this sick household feel a little better. We all loved it.
Claire | Sprinkles and Sprouts says
Oh I am so glad it helped 🙂
it is a fav in our house when we feel under the weather.
I hope you are all feeling a little better now.
Cx
Kara says
Cooking for 1 here.. how long would leftovers be good in the refrigerator? Would it reheat well?
Claire | Sprinkles and Sprouts says
Hi Kara,
The leftover pasta tends to soak up more of the broth and get very soft. If you are going to keep it I recommend separating the pasta and broth.
You can also easily reduce the quantities to make a smaller portion. If you hover over the servings number you can use the slider to change the servings. This will update the amounts of each ingredient in the recipe list.
Hope that helps
Cx
Kirsten Tobias says
The soup was so warm and cozy, I savored every spoonful. I used margarine instead of butter, dried basil and oregano instead of fresh, and shredded parmesan cheese instead of grated. I also added some cannellini beans for extra protein and fiber. I would suggest using Colavita Soup Shells for the pasta, as they are fun and cute, and they hold the soup well.
Claire | Sprinkles and Sprouts says
So happy you enjoyed it 🙂
Cx
Aly says
I have parmesan ends in my freezer. I am going to make a chicken parmesan stock and use that as the base.
Janet says
I found this soup tasted awful I threw it out as it was tasteless. I followed the recipe exactly and after reading the reviews I was anxious to make it but so disappointed!! I don't know what happened to the one I made but so many others can't be wrong.
Claire | Sprinkles and Sprouts says
Sounds like your chicken broth wasn't very well flavored and all the flavor comes from the broth.
Sorry you had to throw it out.
Cx
Kelli Miller says
As someone who loves pasta, I'm always looking for new ways to enjoy it and this recipe definitely did not disappoint.
I first noticed the aroma filling my kitchen as I cooked the pasta in the chicken broth. It smelled heavenly and I couldn't wait to add in the butter and Parmesan cheese.
Once everything was mixed, the result was incredible. The broth added a savory flavor to the pasta, while the butter made it rich and creamy. And the Parmesan cheese gave it just the right amount of saltiness and umami.
I also appreciate how easy and quick the recipe was to make. I was able to whip it up in no time, which is perfect for a busy weeknight dinner.
Claire McEwen says
Wow!! Thank you Kelli, that is a great review!
I am so happy you love this soup, it is one of my favourite comfort food recipes.
Cx
Gina says
This reminds me so much of the soup my mom would make us when we were sick as kids. So much nostalgia in this recipe and it's delicious!
Claire McEwen says
Oh I am so happy you enjoyed it Gina 🙂
Cx
Sharina says
This is definitely a new favorite! I just added it to our dinner rotation! Never thought chicken broth is great for pasta! Kids love it!
Addison says
Total warm and cozy comfort food! This was a winner for the whole family.
Claire McEwen says
Oh I am so glad they all enjoyed it 🙂
It is a favour ours when we need comfort food!
Cx
Lee says
Love this soup but my parmesan turned into a sticky rubbery mess when added to the soup. How do you prevent this from happening? (It was still delicious but I had to pull the cheese glob out & toss it).
Claire McEwen says
Hi Lee,
I make sure that I sprinkle the parmesan on the pasta rather than into the broth, that way I can sort of spoon pasta through the cheese rather than pushing the cheese into the broth.
hope that sort of makes sense.
If you want it mixed through the broth, then sprinkle it lightly around the bowl and stir it in before adding another dusting.
Freshly grated cheese is definitely best here as it melts more consistently as well.
Hope that helps
Cx
Donna says
First chilly night of the season and I had to make this soup. I’ve been making it for my family for years. We love this soup! Thank you for a great recipe!
Kelly R says
I can across your recipe on Pinterest when searching for easy soup recipes because I got COVID and wanted something better than can of soup. I made this with bone broth and it turned out soooo good. Thanks for sharing!
Claire McEwen says
Oh I am so glad you enjoyed the soup. Bone broth would have been so perfect for this dish.
Hope you are recovering from COVID now
Cx
Javafox says
First, I must say the directions for this soup are well written. But that's where the positive comments end. To all of you who love this recipe, have you taken the time to read through the nutritional list? At the instruction of using an entire stick of butter for two servings of this soup, the cholesterol, and fat content per serving is enough to stop anyone with concerns for their health. This is outrageous, unhealthy and just pain ridiculous. STAY AWAY!
Although this comforting recipe is based on a traditional, Italian soup enjoyed by so many, the addition of butter is NOT. This is a great soup, comforting, nutritious and delicious without the butter. You can even use unsalted broth for an even healthier version as the Parmesan adds quite enough sodium.
Claire | Sprinkles and Sprouts says
Thank you for your health advice, but I will continue to make my soup the way I like it. And I love it with butter as it is comforting and delicious.
You do you and let others do them.
P.S It is half a stick of butter!
andrea p says
Great response! Polite and to the point. And as Julia Child said, "you have to have a little butter and cream!"
Janice Gass says
1/2 stick butter‼️‼️
Claire | Sprinkles and Sprouts says
And is tastes so good! 😉
Summer says
I made this for my family for dinner, they loved it. It brought my very picky 10 year old comfort when she had the flu. The recipe is perfect as is. Javafox, everything is ok in moderation, a bowl of this when you are under the weather is not going to kill you just because it has some butter in it. Eating healthy most of the time and splurging sometimes is what makes life worth living! You seem very unbalanced and unhappy. Claire, I adore you, your blog and your recipes, thank you for being a ray of sunshine!😘
Claire | Sprinkles and Sprouts says
Thank you so much Summer 🙂
I totally agree! Life is for living and I know that I would be miserable if I lived on poached chicken/fish and steamed veggies. The occasional bowl of buttery pasta goodness is not the end of the world.
So pleased that your daughter enjoyed the soup and found comfort in it. When our babies are sick we'd do anything to make them feel better!
Thank you for your lovely message 🙂
Cx
VK says
“Although this comforting recipe is based on a traditional, Italian soup enjoyed by so many, the addition of butter is NOT.”
100% accurate. Glad to see someone pointing this out. The rest of your comment is spot on, too.
Claire McEwen says
It is BASED on a traditional Italian soup, not an exact replica.
As you point out it traditionally didn't have butter in it. But hey, life is for living and a bowl of buttery chickeny pasta soup makes me happy every now and then!
Although, it is actually a recipe that was passed to me by the Italian Nonna of a very dear friend, and she added butter, as she said it added the extra fat that you no longer get in homemade chicken broth as the chickens no longer have fat on them! So 🤷🏻♀️
If someone wants to leave out the butter and use a carton of no-sodium chicken broth, rather than adding butter and using a well seasoned homemade chicken stock, well that is their choice and while I wish they would try it in all its gloriousness as written, I support anyone adapting my recipes to suit their tastes or diet.
But me? I will keep making it the way I enjoy it. Because that is the beauty of cooking, I can make the food that I love, the way I love it.
Tani says
Jeez …do you spend your entire day trolling the internet for things too complain about???
Kristin Maxwell says
Hi Claire! I wasn't feeling well tonight and went looking for something simple and light using chicken broth. I made your recipe using Angel Hair pasta (broken up) and added a tablespoon of lemon juice. My husband offered to marry me again, and we both absolutely loved it. So comforting and easy on my tummy. Thanks!
Claire McEwen says
This made me smile so much 😀
Cx
Karen says
How much angel hair pasta did you use?
Lee Uerkwitz says
Always keep a jar of Better than Bouillon (come in chicken, beef and vegetable) in my pantry. It's delicious, economical and takes up less space than buying quarts of broth at the grocery.
Alison says
Just finished my first bowl of this. Was so familiar and comforting! So, so good. Great for when you have other things to get done- low prep and cooks in the background.
Tristan says
I've made this soup multiple times and honestly it is a unexpected gem! I didn't think something tossed together so easily could be so delicious! Every bite is warm and buttery and PERFECT! If we're feeling icky or even after long day, this is what I crave. Everyone in the house loves it and gobbles it up. Delicious recipe!
Felicia says
This was super easy and delicious. I added some additional herbs. Thanks for sharing.
April says
Love this soup. Its so great in a pinch when we are not feeling well or pantry items are running low since its so minimal and uses pantry staples. I use whatever small pasta we have on hand (dalenti, bow ties, elbows) and I add a smash garlic clove to the broth while boiling and recently started adding lemon as another reviewer stated. If your looking for quick comfort and a pick me up then this soup is for you!
Kristi Jo says
When a body is sick and cannot get the perfect ingredients you listed, a body makes due with the crumbly cubes to make chicken broth. The same weak body reaches for a box of veggie spaghetti. No fun shapes. Just snapped them as short as possible. Butter is always available in this sugar cookie baking kitchen, but only the canned shredded Parmesan cheese.
And it was delicious. I am looking forward to making it to your standards when I am able to get the proper ingredients.
Sonia says
This was so good. My family loved it. I added precooked chicken breast strips and some kale 🙂
Espi says
Where has this soup been all my life?! Lovely as written but, a good base for whatever you want to add. THANK YOU!
Koren says
Since finding this recipe we have made it numerous times. I was originally looking for a soup recipe simple enough that my 5 year old could make all on his own. He’s a soup junkie. For his 3rd birthday he asked for French onion soup to be served. Anyway, he can make it all by himself. We’ve shared it with friends and family. My older son asks for it. My husband can even make it for me (Under careful supervision from the little chef) when I’m sick. Well it’s been a trying week and we were all feeling... anxious and out of sorts. So tonight we made it again for the first time in awhile... it was so easy to put together. And now me and my boys are snuggled up in early pjs and Netflix devouring this soup. They’re in love with the broth, they could just drink it. I just wanted to say thank you for the recipe. It’s become an important little piece of our family!
Claire McEwen says
Koren!!! This message sent a tingle down my spine and gave me goosebumps!!!!
Thank you from the bottom of my heart for coming back to comment. It means so much when a recipe works its way into another family. That is why I do what I do. So thank you so much for the love.
I am soooo happy you and your family love this soup.
And how awesome that your son can make it for the family, that is a precious memory!!
Thank you again.
I hope your September has got a little better.
Cx
Gabrielle Falk says
What is a 'stick of butter'? What quantity is it? eg a couple of tablespoons? I'm from Sydney Australia, and all our butter comes in 'blocks'. Thanks. Gabrielle.
Claire McEwen says
Hi Gabrielle.
A stick of butter is 1/2 cup of butter and about 113g. I always use 120g as my 1 stick measure, because that is easy to judge on an Australian block of butter. So for this recipe you would want 60g (1/4 cup) of butter.
On most of my recipes above the ingredients list it says US Customary – Grams you can click on grams and it will convert the measurements to grams for you. Hope that helps.
Cx
Victoria says
YUM! I am definitely going to give this a go this week!
Did you use salted or unsalted butter, or does it not matter? xo
Claire McEwen says
I always use salted butter as that is the standard butter we use at home. But if you only have unsalted butter then use that 🙂
Cx
Kim says
This was amazing! This buttery broth is to die for. Maybe I need to add half a stick of butter to all my soups. I added some fresh dill for herbs and it went well with the dish too.
Claire McEwen says
Thank you Kim. Dill sounds such a good addition!
I am firmly in the camp that believes that butter makes everything better! Definitely worth adding it to more soups 🙂 🙂
Cx
Benedicta says
Made this with slight changes to ingredients available in my pantry - fish stock and prawns instead of chicken broth and shredded chicken.
It was so delicious, my son wanted to have this for dinner tonight.
Thank you so much for this recipe 🥰👍
Claire McEwen says
So happy you enjoyed it 🙂
I am LOVING the idea of fish stock ad prawns!!!
I am definitely going to try that soon!
YUM!
Thank you for the inspiration!
Veronica says
We're in lockdown in the UK and I ran out of canned tomatoes for pasta sauce, so came across this trying to cobble together a lunch recipe with what we had left in the pantry.
This is LOVELY! I made a lot of substitutions (rigatoni for the pasta, margarine instead of butter, had no parmesan, some of the 'gelatin' based chicken stock pots rather than fresh), but this is still gorgeous comfort food, and SO easy to make!
I can't wait to try to remake this when I have all of the proper ingredients; I bet it'll even be more heavenly. Thank you for this!
Claire McEwen says
Oh I am so pleased to read this Veronica 🙂
Can't wait to see how much you love it with butter and parmesan!
Stay safe
Cx
Connie says
This was a great quick soup to make, I added some shredded carrots to the soup! Delicious!
Claire McEwen says
Oh I bet they added a lovely sweetness!
So pleased you enjoyed it.
Cx
Kathy says
Wonderful and easy soup! We loved it and will make it again and again.
Thanks for the recipe!
Claire McEwen says
Oh yeah 🙂 So happy you love it Kathy.
Cx
Sarah says
Made this tonight. We are all sick, and I wanted a soup with my broth from a few days ago but didn't want to chop veggies. This was perfect! So good. It's gonna be our new sick food. I don't need to buy campbells ever again. And fyi, stock is super good for, and salt and butter aren't actually bad, new research says. Pasta may not be the best but don't feel bad about any of the rest, it's the perfect thing for when you're sick. I might try subbing rice for the pasta one of these days.
Thank you so much for sharing!
Claire McEwen says
Sorry to hear you aren't feeling well, I hope you are on the road to recovery soon!
I am loving the fact that butter is good for you! I have never been a margarine user, but it is still good to know that butter is healthy 😉 (Sort of)
I am also LOVING the idea of trying this with rice!!! Brilliant! I am going to try that next time I make this! Thanks for a great idea.
Hope you feel better soon Cx
Taylor says
This was amazing! I added chopped asparagus and it was an nice accent flavor if you wanted to add vegetables!
Claire McEwen says
So pleased you liked it. Asparagus sounds like a great addition 🙂
Cx
Heather says
Can this be made in a crockpot?
Claire McEwen says
Hi Heather, I haven't tried it for this recipe, but I find that pasta takes around 15-20 minutes in the slow cooker. So I think it could definitely work for this recipe.
It would also help with evaporation of the broth so you should be left with a soupier dish.
Sorry I couldn't be more help, but if you do give it a go please let me know 😀 Cx
Jodi says
I wasn’t feeling well and my husband made this for me... Delicious and comforting, it’s just what I needed. Great recipe, thank you!
Claire McEwen says
Oh I am so pleased you enjoyed it. Hope you are feeling better soon.
Cx
Janice says
I am going to make this sounds good. I have a question, do you cook noodles seperate or in the chicken stock?
Claire McEwen says
Hi Janice,
You cook the pasta noodles in the chicken stock. This gives the pasta more flavor and also thickens the stock slightly.
You want to use the lowest simmer you can, so that the stock doesn't evaporate whilst the pasta noodles cook.
Hope that helps
Cx
Mikayla says
This was so good! I used Ditalini for my pasta. The only tweaks that I made were to add a clove of garlic in the same pan as the broth and to add a squeeze of lemon at the end! Such a simple, delicious recipe that you can practically make woth your eyes closed.
Claire McEwen says
The lemon sounds like a wonderful addition! I think I will try that next time I make it.
thank you for coming back to comment Cx
Michelle P says
This is wonderful and so comforting on a chilly Fall night. Thank you!
Claire McEwen says
Oh I am so pleased you enjoyed it Michelle 😀
Cx
Cecilia Leone says
I’m excited to try this. I love your interaction with everyone. You’re a blessing of kindness.
Cece
Claire McEwen says
Thank you so much for the kind words Cece x
(p.s My sister is Cece too!)
Bunny says
This is so simple packed with beautiful flavor! My whole family loves this soup. Especially the noodles. Something special about those little round noodles. It’s raining outside today and it’s 66 degrees and all we want for dinner is this perfectly satisfying soup. Thank you so much for sharing. We too will be adding this beauty to the family cookbook.
Claire McEwen says
Oh Bunny,
Thank you so much for your comment, this is one of our family favorites too, so it makes me so happy that it has a special place on your family table Cxx
Wendy Dameron says
Hi! I grew up on this dish, but we called it "stars" and our mom would make it for breakfast or when we weren't feeling well. I still make it for myself some mornings when I am craving comfort and feeling nostalgic. The small stars do cook differently and absorb most of the broth, so if you are looking for more of a soup, ditalini is the way to go! Thanks for sharing the recipe and it's great to know other people savor these easy comfort dish as well.
Claire McEwen says
Oh I would love this for breakfast! What a great comforting breakfast dish for when the weather is cold. Can't believe I have never thought of having it when I first wake up. Thank you 😀
The pasta stars are really hard to find here in Australia, but when I do find them I stock up as we love to add them to soups and stews.
Thank you for stopping by Cx
Danielle says
I just made this for dinner -- simple and delicious! Thanks for sharing!
Claire McEwen says
Oh I am so pleased you enjoyed it Danielle 😀
Koren says
I normally don’t comment, but this recipe was wonderful. My 5 year old, who we call “little chef” is a soup connoisseur. We’ve recently started working more in the kitchen together (now that we have a better understanding that the kitchen is where the hot and sharp things are and it’s not a play ground). This was one of our first recipes we tried together. Very simple, but the flavors are very rich. He was raving and asked if we could add it to our family recipe book. Which I don’t have but I guess I will have to start! He has insisted that we make a big batch of it for our family game night with grandma and grandpa. Thank you so much for your recipe! You created family memories for us as well as filling our tummies and adding a new favorite to our line up!
Claire McEwen says
Oh Koren!!!
I missed this comment when it first came in!
But thank you so much for coming back to comment.
This has me beaming from ear to ear. I just love it!!!
I am so pleased your son enjoyed the cooking and eating and I am honoured to be amongst your family memories.
Cx
Gretchen says
I added frozen kale and it is amazing! Thank you.
Claire McEwen says
Oh I bet it was great with the green of the kale!
So happy you enjoyed it.
Pat says
Can I freeze this soup?
Claire McEwen says
I haven't tried freezing it Pat, but I suspect like minestrone and other pasta soups it won't freeze well as the pasta will swell when it is defrosted.
Laura says
My new favorite comfort food. Made it for the whole family last time they we were all sick and it was perfect. Easy to do when you’re not feeling so hot. When it’s cool out and we are in a rush I like to pick up a rotisserie chicken and throw it in for some protein. Great easy weeknight meal!
Claire McEwen says
Oh I am so pleased you enjoyed it.
Sorry for the late reply!
It is just perfect when you are sick isn't it!
Tera Leiding says
Very delicious ...thank you for yer yummy recipe...smiles!!!!!!
Claire McEwen says
Oh I am so happy you enjoyed it 😀
B.Scott says
Can I use Ghee?
Claire McEwen says
Hi Scott, I haven't tried it but I would think that it will work fine 😀
Kathlene M. says
My kids wanted this every time they were sick growing up. Our version of Italian wedding soup. I have to send my daught pastini nodles in Florida, she can't find them down there! So good.
Claire McEwen says
It really is just the best thing when you are sick isn't it.
I LOVE that you send your daughter pasta, food is the best set of mail to receive!
Michelle says
My Noni cooked us capelinni in chicken broth all the time. So good, and one of my favorites. Along with the memories.
Claire McEwen says
It really is just the best comfort food isn't it.
The broth is the key, so much flavor in homemade versions 😀
Anita Richards says
Oh my! This looks exactly like what I need right now! I never thought to put 1/2 a stick of butter into a soup before ... pure genius! Thank you for your inspiration, this recipe is on the menu for next week! 🙂
Claire McEwen says
The butter just makes it sooooo good 😀
i hope you enjoyed the soup.
Anita Richards says
Haha yes my sons loved it. Thank you very much. Brightest blessings to you my dear.
Tracy says
Do you use salted butter?
Claire McEwen says
Hi Tracy, I usually use salted butter as I don't often have unsalted in the house.
Hope that helps 😀
Alex says
This is absolutely delicious... The best soup I have ever had!! I even add rotisserie chicken. Is this better with broth or stock?
Claire McEwen says
Oh I am so glad you enjoyed it. It is one of my favourite comfort bowls.
I think stock makes it better as stock tends to be made with bones so it has more gelatin in it and sort of tastes richer.
But with the addition of the butter you can still get a rich soup with broth.
Hope that helps, thank you so much for coming back to comment Cx
Michelle P says
I can't seem to get the soup recipe book
Claire McEwen says
Hi Michelle,
Thank you, the link seems to be broken.
Getting it fixed now, but I will email it over to you so you can get it straight away 😀
Tony says
How many grams (or ounces) of pasta are you using? I'm finding a cup of uncooked pasta can vary quite a bit depending on the shape.
Claire McEwen says
Hi Tony,
I work on each cup weighing around 100g. Hope that helps 😀
Tony says
Thanks for the quick reply! Looking forward to trying this.
Jean says
OMG!!! I have a cold and it’s raining and I am literally eating a bowl of comfort. Thank you for improving my day ten fold!!
Claire McEwen says
Hi Jean, YEAH 😀 I am so happy my soup was able to help!!
I hope you are feeling better soon.
Suzy says
I tried this for lunch and threw in some leftover roast chicken and frozen sweet corn to add veggies for the baby - absolutely delicious! I’m going to use this on our next camp trip as it was warm and filling, but so easy to make.
Claire McEwen says
Oh I am so pleased you enjoyed it 😀
It would be a great meal to cook over the camp stove! Do let me know how it turns out!
Kathy C. says
Great comfort food! I just had my gallbladder taken out last week and i'm still not able to eat normally. Made the soup only i added some carrots and celery, added the parm cheese and basil at the end. Sooooo good and this I can tolerate. Thank you for sharing this great and oh so simple recipe!
Claire McEwen says
Kathy, thank you for coming back to comment, I am so happy that this pasta worked for you after your operation. And I hope you are able to eat normally again soon x
Kate says
I'm so happy I tried this! I added a little more broth as I wanted it to be a little more soup-y, and it was great! sooo simple. Will absolutely make again. Can something like this be frozen?
Claire McEwen says
Thank you for stopping back to comment.
Sorry it has taken me over a week to reply!
I always find that when I freeze pasta it ends up a bit soggy. I think as it defrosts it absorbs more liquid maybe. You could try under cooking the pasta and then freezing but I haven't tried that so not sure if it would work. Sorry I can't be more help 🙁
Katie says
We’ve all been sick. My kids love pasta! Will hardly eat anything else. This is a lifesaver! Pasta and making sure they are getting fluid ?? PLUS Momma likes it too! Total win in my book!
Claire McEwen says
Sorry to hear your kids have been unwell! Such a awful thing when they are sick and you just want to make it better for them.
I hope a bowl of this helped 😀
Homemade chicken broth is the key.
Dannii says
This looks like a big bowl of comfort. I think that the simple sauces like this are the best.
Claire McEwen says
It really is so simple Dannii, but it is still packed with flavor and so comforting.
Good chicken stock is the key here 😀
Emily says
This really was pure comfort food and without the stodgy bloated feeling too, love it!
Claire McEwen says
So happy to hear that Emily 😀
Emily says
This recipe is simple but looks so flavorful and delicious! My kids are always a fan of pasta dinners!
Claire McEwen says
It really is a simple dish, but it just works so well. I am sure your kids will love it 😀
Molly Kumar says
That is such a gorgeous and delicious looking bowl of pasta. I'm all for soupy-brothy pasta bowls and this is definitely my kind of meal. Will try soon.
Claire McEwen says
YES!!! It is just so comforting. I hope you give it a try 😀
Veena Azmanov says
Wow, this recipe are so cute! I would love to eat it for breakfast, lunch and dinner! Thank you for sharing this great recipe!
Claire McEwen says
Hehe, I always feel that way about pasta too 😀
Marie says
What a delicious bowl of soup! It looks so comforting and so easy to make. I love the parm on top too.
Claire McEwen says
The butter in the soup and the salty parm really make this dish special 😀
Patrish says
Just made this soup, it’s so delicious! Thanks for the recipe, love it! I added fresh spinach too
Claire McEwen says
Oh thank you Trish 😀
Amanda says
Are you supposed to use broth or stock? Everything says broth but the ingredients list.
Claire McEwen says
Hi Amanda, sorry for the confusion. Here in Australia we tend to use the word broth and stock interchangeably, but with stock tending to mean store bought and broth usually implying homemade.
You can use either in the recipe. The key is to make sure it is the best you can possibly get.
The only other thing to note is that homemade tends to be less salty so you might need to add a little salt to your dish.
I hope that clears up the confusion. I have edited the recipe card to hopefully clear it up too.
Thank you for stopping by 😀
Laura says
I just made this. It is simple and good especially on this rainy day! 🙂 I will def be making again!
Claire McEwen says
Thank You.
It really is such a comforting yet simple dish isn't it 😀
Melissa says
I can not wait to try this!! I'm pregnant and sometimes all I can eat is noodle soup. It's usually prepackaged soup. This will taste so much better, and it won't take much longer to make.
Claire McEwen says
I do hope this helps! I remember those days when you are not sure if you can face food, but at the same time you are hungry.
The key is to use the best chicken stock you can, it makes you feel so much better.
Good luck with the pregnancy 😀
Amy says
I read the instructions a few times and I just want to be sure I understand them. So you cook the noodles in the broth but don't drain right?
Thanks
Claire McEwen says
Hi Amy,
Yes you cook the pasta in the chicken broth and don't drain. I tend to serve the pasta with a slotted spoon and then pour the buttery broth into the bowls afterwards. That way you can control the amount of broth you get.
Hope that helps 😀
Lee ann says
Oh my goodness do I LOVE this simple soup! I have made it several times in the past month trying it with different brands of chicken broth and parmesan. The broth is key for sure! I happily look foward to it when I'm going to have it that night. Thanks for sharing!
Claire McEwen says
Oh Lee ann, thank you so much 😀 I love hearing from people who enjoy my recipes.
And I agree the broth is the key to this dish, a good chicken broth takes this to sublime.
I am so happy to have shared a recipe you love 😀
Matilyn says
This is so simple but oh so good. The best and easiest soup I have ever made. This is now my easy simple feel good soup. Thank you
Claire McEwen says
Oh Matilyn!!!! Thank you so much. This has just made my day! I am so pleased you loved it 🙂
Laurie says
Wondering - do you have the nutritional values for this recipe?
Claire McEwen says
Hi Laurie,
I have plugged the ingredients into an online calculator and it came up with this.
Based on the recipe serving 4 people:
Calories 398.6
Total Fat 29.1 g
It seems to depend very heavily on the chicken broth used. Homemade stock has more fat and calories in it than store bought.
I am looking into a new recipe card that will display nutritional information. So hope to have that on my site soon 🙂
Rosemary says
My favourite combination, pasta and parmesan cheese. Looks amazing.
Claire McEwen says
I agree, from the very time it was made for my by a friends Nonna I knew I would love it forever!
Richa says
A cure for a hangover? That's right up my alley. I think I should make this a regular Monday morning breakfast. Ha! this really looks comforting and the fact that it's not healthy is such a bonus.
Claire McEwen says
Hehe, I think it should be my weekly Sunday morning brekkie 😉
Jennifer says
What an absolutely gorgeous and simple dish. I am surely making it for lunch this week since it's supposed to be yucky and rainy all week.
Claire McEwen says
I think the Italians always seem to nail simple delicious food!
This would be perfect for yucky rainy days! x
Brian Jones says
Many would say that the key to killing a hangover is to let yourself down slowly... Hair of the dog and all that 😉 Love the sound of this though hangover or not, that buttery stock soup sounds awesome!
Claire McEwen says
I did also go for a sweet cider. I thought maybe the sugar and alcohol would help.
I suppose in the name of disclosure I should add that to the post 😉
Mary * The Goodie Godmother says
This sounds like perfect comfort food. Butter makes me happy too. 😉
Claire McEwen says
It really is like a big hug in a bowl 🙂
Jennifer says
That's nice and simple. I was telling myself this evening that I make cooking (okay, lots of stuff) so complicated that I exhaust myself before I even begin.
That said, easy to toss in some leftover beans, chicken, greens...