Pasta Soup With Chicken Vegetables

The smell of thyme and simmering chicken broth still takes me back to tiny apartment kitchens where this soup saved more dinner plans than I can count. I started making it during a particularly brutal winter when everyone seemed to be fighting off something, and now it is the pot I automatically reach for when the calendar says comfort is needed.

Last February my sister came over completely exhausted from work and I quietly put this on the stove. We ate standing up in the kitchen, leaning against the counter, not saying much while the steam curled up between us. Sometimes food is just the excuse you need to sit down together.

Ingredients

• Chicken breasts: Cutting them into small cubes means they cook evenly and stay tender throughout the simmering time
• Olive oil: Just enough to get those vegetables going and add a little richness to the base
• Onion, carrots, celery: The classic trio that builds that deep savory foundation from the very first minute
• Garlic: Only cooks for a minute so it mellows without turning bitter
• Chicken broth: Low-sodium lets you control the salt level while still getting all that body
• Diced tomatoes: Leave all those juices in the can because that liquid is pure gold
• Dried thyme and basil: These herbs need the long simmer time to really wake up and bloom
• Bay leaf: The secret background note that makes people ask what is different
• Zucchini and green beans: Hold up beautifully without turning mushy if you do not overcook them
• Small pasta shapes: Ditalini or elbows catch in your spoon instead of slipping away
• Frozen peas: Toss them in frozen so they stay bright and sweet
• Fresh parsley: That final hit of freshness right before serving wakes everything up

Instructions

Build your base:

Heat olive oil in your large soup pot over medium heat then toss in the onion, carrots, and celery. Let them soften for about 5 minutes until the onion turns translucent and the kitchen starts smelling like something good is happening.

Wake up the garlic:

Stir in the minced garlic and watch carefully for just one minute until that aromatic hit releases. You want it fragrant, not browned.

Sear the chicken:

Add the chicken cubes and let them cook for 4 to 5 minutes until lightly golden on the outside. They will finish cooking in the broth later.

Add the vegetables and herbs:

Toss in zucchini, green beans, the entire can of diced tomatoes with their juices, thyme, basil, bay leaf, salt, and pepper. Stir until everything is well combined.

Simmer together:

Pour in the chicken broth and bring the whole pot to a boil. Reduce the heat, cover, and let it simmer gently for 15 minutes.

Cook the pasta:

Add the pasta and frozen peas, then simmer uncovered for 10 to 12 minutes. Taste a piece of pasta to make sure it is al dente and check that the chicken is cooked through.

Finish with freshness:

Fish out and discard the bay leaf then stir in the fresh parsley. Taste and add more salt or pepper if needed.

Serve it up:

Ladle the soup into warm bowls while it is still steaming hot. A little extra parsley or some grated Parmesan on top never hurts anyone.

Save

My friend texted me at midnight asking for this recipe after she had it at my house months ago. Some soups just stick with people like that, appearing in their kitchen memories when they need something reliable.

Making It Your Own

I have used rotisserie chicken from the store plenty of times and honestly, it adds a richness that is hard to beat. Just shred it and add it during the last 5 minutes so it warms through without drying out. The soup comes together incredibly fast on busy nights.

Vegetable Swaps

Frozen corn works beautifully if green beans are not your thing. Fresh spinach wilts nicely if you stir it in right at the end. Bell peppers add a sweetness that plays really well with the tomatoes.

Serving Suggestions

A crusty baguette for soaking up that broth at the bottom of the bowl is practically mandatory. A crisp white wine like Sauvignon Blanc cuts through the richness beautifully.

• Grate some extra Parmesan right at the table so it melts into hot spoonfuls
• A drizzle of good olive oil on top adds a lovely finish
• Keep some crusty bread nearby for the full experience

Save

There is something about a pot of soup simmering on the back burner that makes a house feel like home.

Recipe FAQs

→ What pasta shapes work best?

Small pasta shapes like ditalini, elbow macaroni, or small shells are ideal. They cook evenly and fit perfectly on a spoon with the other ingredients. For gluten-free options, use rice-based small pasta.

→ Can I make this ahead of time?

Yes, prepare the soup up to 2 days in advance. Store pasta separately and add when reheating to prevent it from becoming mushy. The flavors actually develop more depth overnight.

→ How do I store leftovers?

Cool completely and refrigerate in airtight containers for up to 4 days. The pasta will continue absorbing liquid, so add extra broth when reheating. Freezing works well for up to 3 months without pasta.

→ What can I substitute for chicken breasts?

Rotisserie chicken adds rich flavor and saves time. Add it during the last 10 minutes of cooking. For a vegetarian version, use white beans like cannellini instead of poultry.

→ Which vegetables can I swap?

Fresh spinach, corn, bell peppers, or butternut squash work beautifully. Consider seasonal vegetables for variety. The soup's base flavors adapt well to different combinations.

→ How do I thicken the broth?

The pasta naturally releases starch, creating a slightly thicker consistency. For a heartier texture, mash some beans against the pot's side or let it simmer uncovered longer.