Save A hearty, comforting soup loaded with tender chicken, pasta, and a medley of fresh vegetables—perfect for warming family dinners. This Pasta Soup With Chicken and Vegetables is the ultimate soul-soothing meal that brings warmth to your table in under an hour.
Save This international favorite combines aromatic herbs like thyme and basil with a rich chicken base, ensuring every spoonful is packed with savory goodness. Whether you are cooking for a crowd or meal prepping for the week, this soup is a reliable and delicious choice.
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
To make the preparation process smooth, ensure you have your required tools ready: a large soup pot, a chef's knife, a cutting board, a wooden spoon, and a ladle. Sautéing the base vegetables properly at the start ensures the flavors develop fully before the broth is added.
Varianten und Anpassungen
You can easily swap zucchini or green beans for other vegetables like corn, spinach, or bell peppers as desired. To make this recipe gluten-free, simply use your favorite gluten-free pasta variety.
Serviervorschläge
This soup is best served alongside crusty bread for dipping. For a complete dining experience, pair it with a crisp white wine like Sauvignon Blanc, which complements the herbaceous notes of the thyme and basil.
Save Each serving of this nutritious soup contains approximately 310 calories and 27 grams of protein, making it a satisfying choice for any night of the week. Enjoy the wholesome taste of home-cooked comfort in every bowl.
Recipe FAQ
- → Can I make this soup ahead of time?
Yes, you can prepare this soup up to 2 days in advance. Store it in the refrigerator and add the pasta just before reheating to prevent it from becoming too soft.
- → What pasta shapes work best?
Small pasta shapes like ditalini, elbow macaroni, orzo, or small shells work wonderfully as they fit perfectly on spoons and hold onto the flavorful broth.
- → Can I freeze this soup?
Yes, freeze without the pasta for up to 3 months. Add freshly cooked pasta when reheating for the best texture and consistency.
- → How do I make it gluten-free?
Simply substitute regular pasta with your favorite gluten-free pasta variety and ensure your chicken broth is certified gluten-free.
- → Can I use rotisserie chicken?
Absolutely! Use shredded rotisserie chicken and add it during the last 5 minutes of cooking with the pasta and peas for a quicker preparation.