Pasta Soup With Chicken Vegetables

This hearty Pasta Soup With Chicken and Vegetables is the perfect comforting meal for warming up family dinners. Loaded with tender chicken, small pasta shapes, and a colorful medley of fresh garden vegetables, it offers a balanced and nourishing bowl of goodness that is both easy to prepare and incredibly satisfying.

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The combination of aromatic herbs like thyme and basil with a rich chicken broth creates a savory base that perfectly complements the diced tomatoes and zucchini. This dish is not only a feast for the eyes with its vibrant colors, but it is also a versatile recipe that brings the essence of a garden-fresh harvest straight to your table.

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 green beans (trimmed and cut into 1-inch pieces), 1 cup frozen peas, 1 can (400 g) diced tomatoes (undrained), 2 tablespoons fresh parsley (chopped)
• Pasta: 1 cup (100 g) small pasta shapes such as 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 their 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 the 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, you can use rotisserie chicken instead of raw chicken breasts; simply shred the cooked chicken and add it to the pot at the same time as the pasta. Ensure your soup pot is large enough to allow the ingredients to simmer evenly without overcrowding.

Varianten und Anpassungen

This recipe is highly adaptable. You can swap zucchini or green beans for corn, spinach, or bell peppers as desired. To make this dish gluten-free, simply use your favorite gluten-free pasta variety and ensure your chicken broth is certified gluten-free.

Serviervorschläge

Serve this comforting soup with a side of warm, crusty bread to soak up the savory broth. For an adult dinner pairing, a crisp white wine like Sauvignon Blanc complements the fresh vegetable flavors beautifully.

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Whether you're looking for a quick weeknight dinner or a meal to prep ahead, this Pasta Soup With Chicken and Vegetables delivers on both flavor and convenience. Ladle it into warm bowls and enjoy a wholesome meal that brings everyone together at the table.

Recipe Questions & Answers

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

Yes, rotisserie chicken works perfectly and saves time. Shred about 2 cups of cooked chicken and add it during the last 10 minutes when you add the pasta, so it heats through without overcooking.

→ What pasta shapes work best for this soup?

Small pasta shapes like ditalini, elbow macaroni, orzo, or small shells are ideal. They're easy to spoon and cook evenly in the broth. Avoid long pasta like spaghetti as it's difficult to serve in soup.

→ How can I make this soup gluten-free?

Simply substitute regular pasta with your favorite gluten-free pasta variety. Also check that your chicken broth is certified gluten-free, as some brands may contain traces of gluten.

→ Can I freeze this soup for meal prep?

You can freeze this soup, but the pasta may become mushy when reheated. For best results, freeze the soup without pasta, then cook fresh pasta when reheating. It will keep frozen for up to 3 months.

→ What vegetables can I substitute if I don't have all the ingredients?

This soup is very flexible. Swap zucchini or green beans for corn, spinach, bell peppers, or diced potatoes. You can also add kale, cabbage, or any seasonal vegetables you have on hand.

→ How do I prevent the pasta from absorbing all the broth?

Cook the pasta just until al dente and serve immediately. If storing leftovers, keep pasta and broth separate, or add extra broth when reheating as the pasta will continue absorbing liquid.