Pasta Soup With Chicken Vegetables

When the weather cools down, there is nothing more inviting than a large pot of soup simmering on the stove. This Pasta Soup With Chicken and Vegetables is the ultimate comfort food, combining lean protein, a rainbow of fresh produce, and tender pasta in every spoonful. Whether you are looking for a wholesome family dinner or a meal-prep option that warms the soul, this easy-to-make recipe delivers flavor and nutrition in one bowl.

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The beauty of this soup lies in its simplicity. By starting with a classic base of sautéed onions, carrots, and celery, you build layers of savory flavor. The addition of dried thyme and basil, along with a bright can of diced tomatoes, creates a broth that is light yet deeply satisfying. It is a timeless dish that reminds you of home-cooked goodness.

Ingredients

• Poultry: 2 boneless, skinless chicken breasts (about 400 g), cut into 1/2-inch cubes
• Vegetables: 2 medium carrots (peeled and sliced), 2 celery stalks (sliced), 1 medium onion (finely chopped), 2 cloves garlic (minced), 1 medium zucchini (diced), 1 cup (150 g) green beans (trimmed and cut into 1-inch pieces), 1 cup (150 g) frozen peas, 1 can (400 g) diced tomatoes (undrained), 2 tablespoons fresh parsley (chopped)
• Pasta: 1 cup (100 g) small pasta shapes (e.g., ditalini or elbow macaroni)
• Liquids: 8 cups (2 liters) low-sodium chicken broth, 1 tablespoon olive oil
• Seasonings: 1 teaspoon dried thyme, 1 teaspoon dried basil, 1 bay leaf, Salt and freshly ground black pepper, to taste

Instructions

Step 1

In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.

Step 2

Add garlic and cook for 1 minute until fragrant.

Step 3

Stir in chicken cubes and cook for 4–5 minutes until lightly browned but not fully cooked through.

Step 4

Add zucchini, green beans, diced tomatoes (with juices), thyme, basil, bay leaf, salt, and pepper. Stir well.

Step 5

Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.

Step 6

Add pasta and peas. Simmer uncovered for 10–12 minutes, or until pasta is al dente and chicken is cooked through.

Step 7

Remove and discard bay leaf. Stir in fresh parsley and adjust seasoning if needed.

Step 8

Serve hot, optionally garnished with extra parsley or grated Parmesan.

Zusatztipps für die Zubereitung

For an even richer flavor and shorter prep time, you can use shredded rotisserie chicken. Simply stir it into the pot at the same time you add the pasta and peas to ensure it is heated through without becoming tough.

Varianten und Anpassungen

This soup is incredibly versatile. Feel free to swap the zucchini or green beans for other seasonal vegetables like corn, spinach, or bell peppers. If you need to make this dish gluten-free, simply substitute the traditional pasta for your favorite gluten-free variety.

Serviervorschläge

Enjoy this hearty soup alongside a few slices of warm, crusty bread to dip into the broth. To elevate the experience, pair it with a crisp white wine like Sauvignon Blanc. For a final touch of decadence, garnish with freshly grated Parmesan cheese.

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With its vibrant colors and nourishing ingredients, this Pasta Soup With Chicken and Vegetables is a bowl of pure comfort. It’s a simple yet effective way to bring the family together for a healthy, home-cooked meal that tastes even better the next day.

Recipe Q&A

→ What pasta shapes work best?

Small pasta shapes like ditalini, elbow macaroni, or shells work beautifully as they cook evenly and are easy to spoon. The small size also prevents overpowering the vegetables and chicken.

→ Can I use rotisserie chicken?

Absolutely. Rotisserie chicken adds deeper flavor and saves prep time. Simply shred the meat and add it during the last 10 minutes of simmering to heat through without overcooking.

→ How do I store leftovers?

Cool completely and refrigerate in airtight containers for up to 4 days. The pasta will absorb more liquid, so you may need to add extra broth when reheating. Freezing is not recommended as the pasta can become mushy.

→ What vegetables can I substitute?

Swap zucchini for yellow squash, green beans for corn kernels, or add spinach during the last 2 minutes. Bell peppers, butternut squash, or kale also work wonderfully in this versatile soup.

→ Is this gluten-free adaptable?

Yes. Simply use your favorite gluten-free pasta shape and verify that your chicken broth is certified gluten-free. The cooking time may vary slightly depending on the pasta brand.