Enjoy this comforting bowl of Penne Chicken Soup. It’s like grandma’s, but even better.

School started for our family this past Monday: one child began Kindergarten and the other began early preschool. Both come home full of stories and energy that slowly fades after dinner. That’s when the real tiredness shows, and the occasional tears follow as they finally wind down.

With school routines back in place, colds and sniffles inevitably make an appearance. That’s where this Penne Chicken Soup comes in. It’s a soothing take on classic chicken noodle soup, swapping in penne for a fun twist on the pasta.

Using penne makes the soup feel a little different and, in our house, that novelty helped it disappear quickly. My kids and husband all asked for seconds—always a promising sign when a warm bowl of soup beats out other dinner favorites.

This Penne Chicken Soup freezes well and makes a great make-ahead meal. Serve it hot with warm cornbread or toasted rustic bread for a simple, satisfying dinner.

Tip: If you plan to freeze the soup, consider adding a little extra water before freezing so the consistency stays comforting after reheating.

ENJOY ~ Meagan

Penne Chicken Soup

Ingredients

7 cups water, divided
2 1/2 cups chicken stock
1 1/2 teaspoon salt
1 chicken bouillon cube
1 3/4 cup diced celery
1 1/2 cups chopped baby carrots
1 teaspoon Italian seasoning
1 rotisserie chicken, chopped
2 1/2 cups penne pasta

Instructions

Add 6 cups of water and the chicken stock to a large pot and bring to a boil. Stir in the salt and the bouillon cube until dissolved. Add the diced celery, chopped baby carrots, and Italian seasoning. Cook on high for about 20 minutes, then add the chopped rotisserie chicken and reduce to a simmer for one hour to let the flavors meld.

When ready to serve, bring the pot back up to a boil. Stir in the penne pasta and the remaining cup of water, then cook until the pasta is tender. Ladle into bowls and serve hot.

Did you make this recipe?

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