Chicken Noodle Soup

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Barilla’s National School Manager, Darcy Frawley, developed this classic soup recipe. Keep the pasta separate from the soup until service time, to avoid it getting too soggy. You can customize this with other vegetables and fresh herbs, as needed.


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

Combine the remaining ingredients in a large pot and bring to a simmer. Cover and cook for 4 hours, then quickly chill the soup and refrigerate until needed.

Step 3

For service: Bring the soup back to a simmer. Portion about 3/4 cup pasta and stir it into 1 1/2 cups soup. Heat through and plate.


  • 2 1/2 lb. Barilla Rotini
  • 3 stalks leafy celery, chopped
  • 2 cups sliced baby carrots
  • 1/2 cup dehydrated onion
  • 5.65 oz. chicken gravy
  • 2 gal. water
  • 3 cups cooked, diced chicken
  • 1/4 cup garlic powder
  • 2 Tbsp salt
  • 1 tsp pepper
Chef Recommended Cuts
  • Ditalini
  • Elbows
  • Rotini
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container serving

Amount Per Serving
Calories 158
Calories from Fat 45
% Daily Value*
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 11mg
Sodium 654mg
Total Carbohydrate 22g
Dietary Fiber 3g
Sugars 2g
Protein 7g

Vitamin A 27%
Vitamin C 3%
Calcium 2%
Iron 6%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.