Soups & Stews
This Barilla chicken soup recipe brings the warmth of an Italian nonna’s kitchen to your stovetop, where tender chicken, Barilla pasta, and aromatic herbs blend into a one-pot masterpiece that tastes like home.
The secret lies in slow-simmered broth infused with garlic, celery, and carrots—classic soffritto—while Barilla’s al dente pasta absorbs every savory note. I’ve perfected this version over years of testing, ensuring the broth stays rich without being heavy, and the pasta cooks just enough to soak up all that flavor.
What sets this recipe apart is the balance of simplicity and depth. You’ll start with a fragrant broth built from scratch (no shortcuts here), then add chicken thighs for juicy, fall-off-the-bone meat.
Barilla’s medium-length pasta—like penne or fusilli—holds its shape while catching every bite of the herb-infused oil and Parmesan finish. The result? A soup that’s comforting yet elegant, perfect for chilly evenings or when you crave a meal that feels like a hug.
The magic happens in the details: a splash of white wine to brighten the broth, fresh basil at the end for a pop of color and aroma, and a sprinkle of Parmesan that ties everything together.
This isn’t just soup—it’s a restaurant-quality dish you can make in under an hour, with leftovers that taste even better the next day. The kind of recipe that becomes a family tradition.
Whether you’re feeding a crowd or just craving a bowl of Italian nostalgia, this soup delivers. The instructions are straightforward, but the flavors are anything but basic. Let’s get cooking—your taste buds (and your freezer) will thank you.
Ingredients for barilla chicken soup
Sixteen simple ingredients transform into a bowl of Italian grandma-style comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 2 ½ lb | Bone-in, skin-on preferred |
| Barilla Penne Pasta 🍝 | 12 oz | Medium length, uncooked |
| Celery Stalks 🧅 | 3 whole | Trimmed, chopped |
| Carrots 🥕 | 3 medium | Peeled, chopped |
| Yellow Onion 🧅 | 1 large | Peeled, chopped |
| Garlic Cloves 🧄 | 4 cloves | Peeled, minced |
| Dry White Wine 🍷 | ½ cup | Like Pinot Grigio |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Canned Diced Tomatoes 🍅 | 1 can | 14.5 oz, no salt added |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Fresh Basil 🌿 | ¼ cup | Chopped, for garnish |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For finishing |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The chicken thighs are non-negotiable here—bone-in, skin-on gives you that rich, fall-apart texture. Trader Joe's and Costco always have them at great prices. Look for thighs with good marbling; the fat renders down for flavor. Barilla pasta is key—it holds its shape beautifully and absorbs the broth like a dream. Grab a box of penne or fusilli from the Italian aisle, not the generic store brand. For the soffritto (celery, carrots, onion), don't peel the carrots if you're in a rush—the skin adds color and nutrients. Fresh herbs? Whole Foods or your local farmers market have the brightest parsley and basil.
No white wine? Substitute extra chicken broth—just skip the deglazing step. Dried herbs work in a pinch (use half the amount), but fresh is ideal. San Marzano canned tomatoes elevate this dish, but no-salt-added store brands work too. If you're short on time, pre-chopped veggie mixes from the freezer section save 10 minutes. The Parmesan? Grate it fresh—pre-grated tastes like sawdust. For extra depth, toast the garlic cloves lightly in olive oil before adding them to the pot (trust me on this).
This soup tastes even better the next day—make a big batch and freeze portions. Portion into containers so you can grab and reheat. The broth keeps for 4-5 days in the fridge, and the pasta holds up well for 3 days if stored separately. For leftovers, reheat gently on the stove—microwaving makes the pasta mushy. The Parmesan and herbs? Add those fresh when serving so they stay vibrant. This reheats beautifully—just add a splash of broth or water to loosen it up.
Why You'll Love This Recipe
- Pantry-Friendly Staples: I swear by this recipe because it uses what’s always in my cupboard—no fancy ingredients, just chicken thighs, Barilla penne, and a handful of veggies. The onion and celery caramelize into this deep, savory base without needing extra prep.
- Rich, Herby Depth: That crispy skin on the chicken thighs? Chef’s kiss. The broth soaks up all the flavor while the pasta absorbs just enough to hold its bite—no mushy mess. Honestly, the first time I made it, my roommate stole my bowl.
- Weeknight to Potluck: Between us, this is my go-to for both lazy Tuesdays and holiday dinners. Double the batch, toss in extra veggies, and it’s ready in one pot—no one will guess it’s not homemade. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: I make this just because the second day is even better. The pasta gets slightly softer, the broth richer, and it reheats like a dream. My freezer’s packed with portions—because who wants to cook twice?
Step-by-step instructions for Italian grandma-style chicken soup
Here's how to create that warm, comforting bowl of soup your nonna would make.
Brown the Chicken and Build the Flavor Base
Heat the 0.25 cup extra-virgin olive oil in a large Dutch oven over medium-high heat. Pat the 2.5 lb chicken thighs dry with paper towels and season generously with 1 tsp salt and 0.25 tsp black pepper. Working in batches if needed, brown the chicken skin-side down for 6-8 minutes until golden brown and crispy.
Flip the chicken and cook for another 3-4 minutes until the internal temperature reaches 165°F. Remove the chicken from the pot and set aside. You want that rich, golden crust on the chicken—it's what gives this soup its depth of flavor. Leave the browned bits in the pot; they'll form the foundation of your sauce.
Sauté the Vegetables and Deglaze the Pot
In the same Dutch oven, add the 1 large chopped yellow onion, 3 chopped celery stalks, and 3 chopped carrots. Cook over medium heat for 5-6 minutes, stirring occasionally, until the vegetables begin to soften. Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant.
Pour in the 0.5 cup dry white wine and scrape up all those delicious browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes until mostly evaporated. This deglazing step captures all the flavor you worked so hard to create—don't skip it! The wine adds brightness that balances the richness of the chicken.
Simmer the Soup with Tomatoes and Broth
Add the 1 can diced tomatoes, 6 cups chicken broth, and the remaining 0.5 tsp salt and 0.25 tsp black pepper to the pot. Stir well to combine, then bring the mixture to a gentle boil. Once boiling, reduce heat to low and let it simmer uncovered for 20 minutes, stirring occasionally.
After 20 minutes, return the chicken to the pot, breaking it into bite-sized pieces with two forks. The chicken should be tender and easily shreddable. Add the 12 oz uncooked Barilla penne pasta to the pot and stir gently to coat with the broth. The pasta will absorb some of the liquid as it cooks, so you might need to add ½ cup water if it looks too dry.
Cook the Pasta to Perfection
Cover the pot and simmer for another 12-15 minutes, stirring occasionally, until the pasta is al dente and the soup has thickened slightly. You want the pasta to be tender but still have a slight bite to it. Taste the soup and adjust the seasoning if needed—you might need a bit more salt or pepper depending on your broth.
The soup should be rich and flavorful, with the pasta perfectly cooked and the chicken falling apart easily. If the soup is too thick, add ½ cup water or chicken broth to reach your desired consistency. Remove from heat and let it sit for 5 minutes to allow the flavors to meld together.
Finish and Serve with Fresh Herbs
Before serving, stir in the 0.5 cup freshly grated Parmesan cheese and 0.25 cup chopped fresh basil. The Parmesan adds a nice salty contrast to the rich broth, while the basil brings a fresh, bright note. Ladle the soup into bowls and garnish each serving with 1 tablespoon chopped fresh parsley.
This soup tastes even better the next day as the flavors continue to develop. Serve with crusty bread to soak up every last drop of that comforting broth. The combination of tender chicken, al dente pasta, and aromatic vegetables makes this the perfect bowl of comfort food for any occasion.
Pro Tips For Making Barilla Chicken Soup
- CRISP THE ONIONS FIRST: Slice that yellow onion paper-thin—not thick chunks—and cook it in the pot until it’s golden brown before adding anything else. I used to skip this, and the soup always tasted like it was missing something. That caramelized base is what ties the whole dish together.
- SALT THE PASTA WATER LIKE THE SEA: Toss Barilla penne into boiling, well-salted water—about 1.5 tablespoons of salt per gallon. If you’re using the soup’s broth for cooking, add an extra pinch to the pasta water first, then drain and mix it back in. Trust me, the flavor difference is noticeable.
- DON’T OVERCROWD THE POT: If you’re browning the chicken thighs, work in batches—two at a time max. A crowded pan steams instead of sears, and you’ll end up with pale, rubbery meat. Give them space, and you’ll get that golden crust that makes all the difference in the soup.
- STIR IN THE PASTA LATE: Add the penne to the finished soup just before serving—no more than 2 minutes of simmering. Overcooking turns it mushy, and you’ll have to fish it out or deal with a gluey mess. If you’re worried about doneness, taste the broth first and adjust cooking time accordingly.
Troubleshooting this recipe
Broth Too Thin?
If your soup looks watery after adding pasta, don’t panic! The pasta absorbs liquid as it cooks, so simmer uncovered for 5-10 extra minutes to reduce the broth naturally. For quicker results, stir in 1-2 tablespoons cornstarch mixed with 2 tablespoons cold water and simmer for 2 minutes.
This trick works wonders without altering the flavor—just don’t overdo it, or the soup will turn gluey. 💫
Pasta Overcooked or Mushy?
Barilla pasta cooks faster in broth than in boiling water, so start checking for doneness 2 minutes before the package suggests. If it’s still firm, cover the pot and let it sit off the heat for 5 minutes—the residual heat will finish cooking it perfectly.
For extra insurance, reserve ½ cup pasta water before adding the noodles; a splash later can rescue a gummy texture. 🍲
Chicken Not Tender Enough?
Bone-in, skin-on thighs should reach 165°F internal temperature after browning. If they’re still tough after simmering, they likely didn’t cook long enough. Next time, return the chicken to the pot 10 minutes earlier (before adding pasta) and let it poach gently.
For a shortcut, use pre-cooked rotisserie chicken—just shred it and add it in the last 5 minutes of cooking. 🍗
Broth Too Salty?
Prevent this by tasting the broth before adding pasta—adjust seasoning before it thickens. If it’s already oversalted, stir in ½ cup unsalted heavy cream or ½ cup milk> to dilute the saltiness while adding richness.
For a quick fix, add 1 extra potato> (peeled and diced) to soak up excess salt during simmering. 🧂
Herbs Losing Flavor?
Fresh herbs like basil and parsley wilt fast in hot soup. Add them after removing the pot from heat—just 30 seconds before serving>—so their bright flavors stay vibrant.
For extra potency, bruise the herbs by lightly crushing them between your palms before adding. Dried herbs? Use half the amount> and add them with the tomatoes. 🌿
Pasta Floating Instead of Cooking Evenly?
Stir the pasta gently but frequently during the first 5 minutes> of cooking to prevent it from sticking to the bottom. If it still floats, press it down with a wooden spoon or ladle.
For Barilla penne, a ½ teaspoon salt> in the pasta water (if using) helps it absorb broth better. Pro tip: Add the pasta after the chicken returns to the pot—this ensures even heat distribution. 🍝
Nutrition facts
Frequently asked questions
Can I use Barilla pasta other than penne?
This recipe works beautifully with any medium-length Barilla pasta like fusilli, rigatoni, or farfalle. For a lighter option, try Barilla whole wheat penne—just add 1 extra minute to the cooking time. Avoid long pasta (like spaghetti) as it may break during stirring, and short pasta (like ditalini) can make the soup too thick.
How can I make this soup vegetarian?
Swap the chicken for 14 oz mushrooms (cremini or portobello) and 1 block firm tofu (pressed and cubed). Use vegetable broth instead of chicken broth, and add 1 teaspoon smoked paprika for depth. The wine and tomatoes will still create that classic Italian flavor profile—just omit the Parmesan or use a vegetarian alternative.
Why does the recipe call for bone-in chicken thighs?
The bone-in, skin-on thighs are key for maximum flavor and tenderness. The skin renders down to create a rich, golden crust, while the bone infuses the broth with gelatin that makes it thicker and more velvety. For convenience, you can use boneless thighs, but they’ll be slightly less flavorful. If using breasts, cook them separately to avoid drying out.
Can I prepare this soup ahead of time?
This soup tastes even better the next day! Cook it completely, then store it in an airtight container in the fridge for up to 4 days. For leftovers, reheat gently on the stove with a splash of broth or water. The flavors deepen overnight, and the pasta absorbs more of the broth. Just add fresh herbs and Parmesan when serving to keep them vibrant.
What if I don’t have white wine?
No problem! Substitute with an extra ½ cup chicken broth—just skip the deglazing step. For extra flavor, add 1 teaspoon lemon juice or ½ teaspoon apple cider vinegar to brighten the broth. The wine adds acidity that balances the richness, but your soup will still be delicious without it.