Pasta Soup With Chicken Vegetables

There's something about a pot of soup simmering on the stove that makes a kitchen feel like home. I discovered this chicken and pasta soup on a chilly evening when my neighbor dropped off a bag of vegetables from her garden, and I had chicken thawing on the counter. The combination happened almost by accident, but it became the soup I now make whenever someone needs comfort in a bowl.

I remember ladling this into bowls for my kids on a rainy afternoon when they came home complaining about hunger. They actually asked for seconds, which in my house felt like winning the lottery. Now it's become the soup they request by name, and I've started doubling the batch because leftovers disappear faster than I can label the containers.

Ingredients

• Chicken breasts: Cutting them into small cubes means they cook quickly and distribute throughout the soup so every spoonful has protein.
• Carrots and celery: These form the aromatic base that gives the soup its depth, so don't skip sautéing them first.
• Onion and garlic: The garlic really comes alive when you let it cook for just a minute until fragrant—rushing this step means missing that sweetness.
• Zucchini and green beans: Fresh vegetables keep the soup feeling light despite being hearty, and they hold their shape if you don't overcook them.
• Frozen peas: These go in near the end so they stay bright green and don't turn to mush.
• Diced tomatoes: The acidity balances the richness and adds a subtle tang that makes people wonder what your secret ingredient is.
• Small pasta shapes: Ditalini or elbow macaroni work perfectly because they don't get lost in the broth and cook at just the right pace.
• Chicken broth: Low-sodium lets you control the salt, and it stays in the background instead of overpowering everything else.
• Thyme and basil: These dried herbs are forgiving and release their flavor steadily as the soup simmers.
• Fresh parsley: Stirred in at the very end, it brings brightness and reminds you this soup is alive with flavor.

Instructions

Build your base:

Heat olive oil in your soup pot and add the onion, carrots, and celery. You'll know they're ready when the kitchen starts smelling like something good is happening—about five minutes. This foundation matters more than you'd think because it creates the flavor that everything else builds on.

Wake up the garlic:

Add your minced garlic and let it cook for just one minute until the smell becomes almost overwhelming. Don't let it brown or it'll taste bitter instead of sweet.

Start the chicken:

Add your chicken cubes and let them brown lightly on the outside—this takes about four to five minutes and shouldn't be rushed. They won't be fully cooked yet, and that's exactly what you want.

Layer in the rest:

Stir in your zucchini, green beans, tomatoes with their juice, and all your herbs and seasonings. Mix it well so nothing gets stuck to the bottom, then pour in your chicken broth.

Get it boiling:

Bring everything to a boil, then immediately lower the heat, cover the pot, and let it simmer gently for fifteen minutes. This is when the flavors start getting to know each other.

Add the pasta:

Stir in your pasta and frozen peas, then let everything simmer uncovered for ten to twelve minutes until the pasta is tender but still has a slight bite. The chicken will finish cooking through at the same time.

Final touches:

Fish out that bay leaf, stir in your fresh parsley, and taste it before serving. This is your chance to add more salt or pepper if it needs it.

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There was a moment last winter when a friend going through a rough time came to dinner, and I served her this soup with thick bread. She took one spoonful and just closed her eyes for a second, and I realized right then that food can do something words sometimes can't. That's when I knew this recipe was about more than just feeding people.

When You Need to Switch Things Up

The beauty of this soup is that it actually gets better when you adapt it based on what's available. I've made it with rotisserie chicken straight from the store instead of cooking raw chicken, which saves time and adds a subtle smokiness. Spinach works wonderfully instead of zucchini, corn brings sweetness instead of green beans, and bell peppers add color if you're feeling fancy.

Making It Your Own

After making this soup more times than I can count, I started noticing the small moments that change how it turns out. Sometimes I add a splash of fresh lemon juice at the end, which brightens everything and makes people ask what you did differently. Other times I double the garlic because I'm feeling bold, or I'll use fresh thyme instead of dried and the entire soup tastes like a restaurant version of itself.

Serving and Storage Wisdom

This soup is honestly just as good the next day and even better on day two when all the flavors have had time to get cozy with each other. Store it in the fridge for up to three days, or freeze it in individual containers and you've got emergency dinners waiting for you. I like serving it with crusty bread that you can dip into the broth, and honestly a simple green salad on the side makes it feel complete.

• Pair it with a crisp white wine like Sauvignon Blanc if you're eating it as a special dinner instead of just weeknight fuel.
• Make this gluten-free by swapping in gluten-free pasta and checking that your broth doesn't contain hidden gluten.
• Double the batch when you're making it—your future self will thank you when there's soup waiting in the freezer.

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This soup has become the recipe I reach for when I want to feel like I'm taking care of people. It's simple enough that you can make it on a Tuesday night, but good enough that you'd be proud to serve it to guests.

Recipe Questions & Answers

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

Yes, rotisserie chicken works wonderfully and saves time. Simply shred about 2 cups of meat and add it when you add the pasta, so it just heats through without overcooking.

→ What pasta shapes work best for this soup?

Small pasta shapes like ditalini, elbow macaroni, small shells, or orzo work perfectly. They're easy to eat with a spoon and cook evenly in the broth within 10-12 minutes.

→ How can I make this soup gluten-free?

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

→ Can I freeze leftovers of this soup?

You can freeze this soup, but note that pasta may become softer upon reheating. For best results, freeze without the pasta and add freshly cooked pasta when reheating. Store in airtight containers for up to 3 months.

→ What vegetables can I substitute or add?

This soup is very versatile. Try adding corn, spinach, bell peppers, or kale. You can swap green beans for snap peas or substitute zucchini with yellow squash. Just maintain similar cooking times for best texture.

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

Cook the pasta just until al dente and serve immediately. If storing leftovers, the pasta will continue absorbing liquid. Add extra broth when reheating to restore the desired consistency.