"Chicken noodle soup is a classic for a reason. It's warm comfort food that hits all the right notes, especially on a cold day. Whether you have a reliable recipe or are trying something new, there are countless ways you can prepare chicken noodle soup. There are a few staples that need to be there, however. You obviously need chicken, whether that's broth alone or pieces of meat. And you also need pasta of some kind. For my money, the best choice is ditalini pasta."
"Ditalini are small tubes, sometimes called tubetti or tubettini. The name translates from Italian to "little thimbles." Their size and shape make them the perfect choice for chicken noodle soup. Having made soup in more than one restaurant, I know that you want to construct the dish to make it not just delicious but also efficient and easy for a diner to eat."
Chicken noodle soup requires chicken and some type of pasta. Ditalini are small tubes, also called tubetti or tubettini, the name meaning "little thimbles" in Italian. Their small tube shape makes them well suited to chicken noodle soup. Spoon-sized pasta is easier to eat and helps with portion control when ladling soup. Long egg noodles can be flavorful but are awkward to eat and can dangle from a spoon or lips. Shell-shaped pastas can trap hot broth, creating scalding liquid bursts. Ditalini do not hold liquid, cook evenly, and enable balanced spoonfuls.
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