Pasta Soup With Chicken Vegetables

When the weather turns cool, there is nothing quite as inviting as the aroma of a simmering pot on the stove. This Pasta Soup With Chicken and Vegetables is a hearty, comforting meal designed to bring warmth to your table. Brimming with tender chicken, small pasta shapes, and a vibrant medley of fresh vegetables, it is a wholesome dish that satisfies the whole family while remaining simple enough for any weeknight dinner.

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The beauty of this soup lies in its layers of flavor. By starting with a traditional base of carrots, celery, and onion, and enhancing it with fragrant garlic, thyme, and basil, you create a rich foundation that makes the chicken and pasta truly shine. Each spoonful offers a taste of home-cooked goodness that is both filling and nutritious.

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

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 deeper, savory flavor, you can use a pre-cooked rotisserie chicken instead of fresh breasts. Simply shred the rotisserie chicken and stir it into the pot at the same time you add the pasta and peas.

Varianten und Anpassungen

This recipe is incredibly versatile. You can easily swap out the zucchini or green beans for other favorites like corn, spinach, or bell peppers. If you need to make the dish gluten-free, simply substitute the ditalini with your preferred gluten-free pasta shapes.

Serviervorschläge

To round out the meal, serve this soup with a side of crusty bread for dipping into the savory broth. For those who enjoy a glass of wine, a crisp white like Sauvignon Blanc provides a refreshing contrast to the hearty vegetables and herbs.

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Whether you are looking for a nutritious weeknight dinner or a cozy meal to share with friends, this Pasta Soup With Chicken and Vegetables is sure to become a household favorite. Enjoy the warmth and simplicity of a dish that truly nourishes the soul.

Recipe FAQs

→ Can I use different types of pasta?

Yes, any small pasta shapes work well such as orzo, stelline, or small shells. Just adjust cooking time according to package directions to achieve al dente texture.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Note that pasta will absorb liquid over time, so you may need to add extra broth when reheating.

→ Can I make this in a slow cooker?

Absolutely. Sauté vegetables first, then transfer to slow cooker with chicken, broth, and seasonings. Cook on low 6-7 hours, then add pasta and peas for the final 30 minutes on high.

→ What vegetables can I substitute?

Feel free to use corn, spinach, kale, bell peppers, or butternut squash. Just maintain similar quantities and adjust cooking times based on vegetable density.

→ How can I make it creamier?

Stir in 1/2 cup heavy cream or half-and-half during the last 5 minutes of cooking. You can also add a splash of milk for lighter creaminess.

→ Can I freeze this soup?

Yes, but cook pasta separately and add when serving. Freeze the soup base for up to 3 months. Thaw overnight in refrigerator and reheat, then cook fresh pasta to add.