Pasta Soup With Chicken Vegetables

Experience the ultimate comfort in a bowl with this Pasta Soup With Chicken and Vegetables. This hearty, nourishing soup is loaded with tender chicken, small pasta shapes, and a colorful medley of fresh garden vegetables, making it the perfect choice for warming family dinners on chilly evenings.

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This easy, international main dish brings together low-sodium chicken broth, aromatic herbs like thyme and basil, and a variety of textures from diced zucchini to sweet green peas. It is a versatile recipe that provides warmth and nutrition in every spoonful.

Ingredients

• 2 boneless, skinless chicken breasts (about 400 g), cut into 1/2-inch cubes
• 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
• 1 cup (100 g) small pasta shapes (e.g., ditalini or elbow macaroni)
• 8 cups (2 liters) low-sodium chicken broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and freshly ground black pepper, to taste

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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 a richer flavor profile and a faster cooking process, you can use a pre-cooked rotisserie chicken. Simply shred the meat and add it to the pot at the same time you add the pasta and peas.

Varianten und Anpassungen

This recipe is highly customizable. You can easily swap the zucchini or green beans for other vegetables like corn, spinach, or bell peppers. To accommodate dietary needs, make it gluten-free by using your favorite gluten-free pasta variety.

Serviervorschläge

Serve this delicious soup steaming hot, garnished with extra fresh parsley or a sprinkle of grated Parmesan cheese. It pairs perfectly with crusty bread and a glass of crisp white wine like Sauvignon Blanc.

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With 310 calories and 27g of protein per serving, this chicken and vegetable soup is as nutritious as it is flavorful. Gather your family and enjoy a bowl of this international favorite tonight.

Quickly chop vegetables, blend sauces, and prepare dips or dressings for fast, everyday meal prep.

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Recipe FAQs

→ Can I use rotisserie chicken instead of raw chicken breast?

Yes, using rotisserie chicken works beautifully. Add shredded rotisserie chicken during the last 10 minutes when you add the pasta and peas. This reduces cooking time and adds extra depth of flavor to the broth.

→ What pasta shapes work best in this soup?

Small pasta shapes like ditalini, elbow macaroni, orzo, small shells, or tubetti work perfectly. These sizes hold up well during simmering and are easy to scoop with each spoonful. Avoid larger shapes that may become overwhelming.

→ How do I store and reheat leftovers?

Cool completely before refrigerating in airtight containers for up to 4 days. The pasta will continue absorbing liquid, so you may need to add extra broth when reheating. Freeze portions for up to 3 months, though the pasta texture softens slightly after thawing.

→ Can I make this gluten-free?

Absolutely. Substitute regular pasta with gluten-free alternatives made from rice, corn, or quinoa. Ensure your chicken broth is certified gluten-free and serve with gluten-free bread for a complete meal.

→ What vegetables can I substitute?

Feel free to swap zucchini for yellow squash, replace green beans with corn kernels, or add spinach near the end. Bell peppers, leeks, or butternut squash also work well. Adjust cooking times based on vegetable hardness.