Pasta Soup With Chicken Vegetables

There's something about a steaming bowl of pasta soup that makes everything feel manageable again. My neighbor handed me a container of it during a particularly hectic week, and I watched my kids actually ask for seconds—something that rarely happened with soup. That one gesture inspired me to figure out how to recreate it, and what emerged was this warm, honest dish that's become my go-to when I need comfort without complexity.

I made this for my daughter's friend who was getting over being sick, and watching her face light up when she tasted it reminded me why simple food matters so much. There's no showiness here, just straightforward nourishment that tastes like someone cares.

Ingredients

• Boneless, skinless chicken breasts (2, about 400 g): Cut these into half-inch cubes so they cook through quickly without drying out in the broth.
• Carrots (2 medium): Sliced rather than diced because they add sweetness and a nice visual contrast against the other vegetables.
• Celery stalks (2): The backbone of flavor here; don't skip it even if you think you don't like celery because the broth absorbs it beautifully.
• Onion (1 medium): Finely chopped so it almost melts into the broth and builds the savory base.
• Garlic (2 cloves): Minced small so it releases its fragrance without overpowering anything.
• Zucchini (1 medium): Diced into bite-sized pieces; it softens as it simmers and adds a subtle earthiness.
• Green beans (1 cup, 150 g): Cut into one-inch pieces so they stay slightly tender-crisp and don't disappear into the soup.
• Frozen peas (1 cup, 150 g): They go in near the end so they maintain their bright color and just-cooked texture.
• Diced tomatoes (1 can, 400 g): With their juices; this is where the acidity and depth come from, balancing all the richness.
• Fresh parsley (2 tablespoons): Chopped and stirred in at the very end to add a fresh, herbaceous note that makes everything taste alive.
• Small pasta shapes (1 cup, 100 g): Ditalini or elbow macaroni work best because they catch the broth and don't require much cooking time.
• Low-sodium chicken broth (8 cups, 2 liters): Use good-quality broth because it's the foundation; you'll taste it in every spoonful.
• Olive oil (1 tablespoon): Just enough to coat the pot without making this heavy or greasy.
• Dried thyme (1 teaspoon): It brings an earthy warmth that feels like home.
• Dried basil (1 teaspoon): Works in harmony with the thyme to create that classic, comforting soup flavor.
• Bay leaf (1): Added whole and removed before serving; it quietly enhances everything without announcing itself.
• Salt and freshly ground black pepper: Season generously at the end because you want each spoonful to taste intentional.

Instructions

Cook complete meals by frying, sautéing, simmering, and boiling with easy nonstick cleanup every day.

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Start the aromatics:

Heat that tablespoon of olive oil in a large soup pot over medium heat, then add the onion, carrots, and celery. Let them soften together for about five minutes, stirring occasionally, until the kitchen starts smelling like the beginning of something good.

Wake up the garlic:

Add the minced garlic and cook for just one minute until it becomes fragrant but doesn't brown. This brief moment transforms the base from simply vegetables into something with depth.

Brown the chicken lightly:

Stir in the chicken cubes and let them cook for four to five minutes, moving them around so they pick up color without cooking through completely. They'll finish cooking in the broth, so don't worry about getting them done here.

Build the soup:

Add the zucchini, green beans, diced tomatoes with their juices, thyme, basil, bay leaf, salt, and pepper. Stir everything together so the herbs and seasonings distribute evenly throughout.

Bring it to life:

Pour in the chicken broth and bring the whole pot to a boil, which usually takes about five minutes. Then reduce the heat, cover it, and let it simmer gently for fifteen minutes so all the flavors meld and the vegetables start to soften.

Add the pasta and peas:

Stir in the pasta and frozen peas, leaving the pot uncovered now so you can watch it. Simmer for ten to twelve minutes until the pasta reaches that perfect al dente texture and the chicken is completely cooked through.

Finish it right:

Fish out the bay leaf, stir in the fresh parsley, and taste everything. Adjust the salt and pepper if it needs it, because this is your moment to make it exactly how you like it.

Save

My son once asked if this was the soup from the restaurant he loves, and I realized he didn't even care where it came from—he just knew it made him feel taken care of. That's when I understood this recipe wasn't just about feeding people; it was about telling them they mattered.

When to Make This

This soup shines on cold weeknights when you need something substantial without spending two hours in the kitchen, but it's also the kind of dish you can double or triple for a casual gathering where people just want to feel warm and full. I've made it in autumn when the first chill hits, in winter when everyone's fighting a cold, and even in spring when you're tired of salads but not quite ready for heavy food.

How to Make It Your Own

This recipe is genuinely flexible, and that's part of what makes it work so well in real life. Swap the zucchini for bell peppers if you want something sweeter, or throw in a handful of spinach at the very end if you're feeling virtuous. You could use rotisserie chicken instead of raw breasts—just shred it and add it when you add the pasta, which saves you cooking time and adds a deeper, more complex flavor. Some people love adding mushrooms, others prefer corn instead of peas, and honestly, they all work beautifully.

Storage and Serving Tips

This soup actually tastes better the next day because the flavors have more time to settle and get to know each other, so don't hesitate to make it ahead. Store it in the refrigerator for up to four days, or freeze it (without the pasta, if you want to avoid sogginess) for up to three months and add fresh pasta when you reheat it.

• Serve it with crusty bread for soaking up the broth, or skip the bread and just ladle generous bowls with extra parsley on top.
• If you're taking this somewhere, pack the pasta separately and stir it in when you reheat so it doesn't get overcooked.
• A tiny sprinkle of Parmesan cheese on top adds richness, but it's absolutely optional if you prefer to let the soup speak for itself.

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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Save

This is the kind of recipe that quietly becomes part of your life, the one you turn to without thinking because you know exactly how it's going to make people feel. That's worth something.

Questions & Answers

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

Yes, rotisserie chicken works wonderfully and saves time. Simply shred or dice the cooked chicken and add it when you add the pasta, allowing it to heat through during the final 10-12 minutes of cooking.

→ What pasta shapes work best for this soup?

Small pasta shapes like ditalini, elbow macaroni, orzo, or small shells work perfectly. They're easy to eat with a spoon and cook evenly in the broth. Just ensure they're al dente to prevent mushiness.

→ How can I make this soup gluten-free?

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

→ Can I substitute or add different vegetables?

Absolutely! This soup is very versatile. Try adding corn, spinach, kale, bell peppers, or mushrooms. You can swap zucchini for yellow squash or use frozen mixed vegetables for convenience.

→ How should I store leftovers and how long will they keep?

Store cooled soup in an airtight container in the refrigerator for up to 4 days. Note that the pasta will continue absorbing liquid, so you may need to add extra broth when reheating. Freeze for up to 3 months.

→ What can I serve alongside this soup?

Crusty bread, garlic bread, or dinner rolls are perfect for dipping. A simple side salad with vinaigrette complements the hearty soup nicely. For wine pairing, try a crisp Sauvignon Blanc or light Pinot Grigio.