Pasta Soup With Chicken Vegetables

The steam curling up from my bowl still reminds me of that rainy Tuesday when my roommate came home with a cold and nothing in our pantry but chicken broth and a half-box of pasta. We threw in whatever vegetables lingered in the crisper drawer, expecting something edible but getting something magical instead. Now it's the first thing I make when anyone in my house needs comfort, or when the weather turns bleak and gray. Something about the way the pasta swells and absorbs all those flavors makes it feel like a hug you can eat.

Last winter my cousin dropped by unexpectedly while I had a pot simmering on the stove. She stood in the doorway breathing in the aroma of thyme and chicken before even saying hello, then asked if there was enough for two. We ate standing at the counter while she talked about her terrible day, and by the time she finished, her shoulders had finally dropped. Food cannot fix everything, but sometimes soup comes remarkably close.

Ingredients

• Chicken breasts: Cutting them into small cubes means they cook evenly and stay tender instead of becoming tough and rubbery
• Carrots and celery: These create the classic aromatic foundation that gives the soup its depth
• Onion and garlic: Sautéing them first releases their natural sweetness and prevents any harsh raw flavors
• Zucchini and green beans: They add beautiful color and hold their texture better than softer vegetables
• Frozen peas: Add these late so they stay bright and sweet instead of turning mushy and gray
• Diced tomatoes: The juices become part of the broth while the tomatoes add little bursts of flavor
• Small pasta shapes: Ditalini or elbow macaroni catch in your spoon better than spaghetti or long noodles
• Chicken broth: Low-sodium lets you control the salt level since the pasta will absorb some seasoning
• Dried thyme and basil: These herbs bloom beautifully in hot broth and complement the poultry
• Fresh parsley: Stir it in at the very end for a bright, fresh finish that cuts through the richness

Instructions

Build your flavor foundation:

Heat olive oil in your large soup pot over medium heat, then add onion, carrots, and celery. Let them soften and become fragrant for about 5 minutes, stirring occasionally to prevent any sticking.

Wake up the garlic:

Add the minced garlic and stir constantly for just 1 minute until you can smell it—any longer and it might turn bitter.

Sear the chicken:

Toss in the chicken cubes and cook for 4 to 5 minutes until they're lightly browned on the outside. They will finish cooking in the broth, so do not worry about them being fully done now.

Add the vegetables and seasonings:

Stir in zucchini, green beans, diced tomatoes with all their juices, thyme, basil, bay leaf, salt, and pepper. Make sure to scrape up any browned bits from the bottom of the pot.

Create the soup base:

Pour in the chicken broth and bring everything to a boil. Reduce heat to low, cover, and let it simmer gently for 15 minutes to develop flavor.

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 fresh herbs:

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

Save

My daughter declared this her new favorite soup after she had a bad day at school and came home to find it bubbling on the stove. Now whenever she sees ditalini pasta at the grocery store, she gives me that look that says she needs comfort in a bowl.

Making It Your Own

Sometimes I swap in whatever vegetables are languishing in my crisper drawer. Corn adds sweetness, spinach wilts beautifully into the hot broth, and bell peppers bring a burst of color that makes the whole bowl feel more cheerful.

The Pasta Situation

Gluten-free pasta works here if that is what you need. I have found that brown rice pasta holds up surprisingly well in soup without turning to mush, unlike some other gluten-free varieties.

Serving Suggestions

A hunk of crusty bread for dipping is absolutely non-negotiable in my house. The way it soaks up that broth might actually be the best part of the entire meal.

• Grated Parmesan on top adds a salty, savory finish
• A crisp white wine like Sauvignon Blanc cuts through the warmth
• Keep some extra broth handy in case you prefer a thinner soup

Save

There is something deeply satisfying about watching a pot of soup transform from humble ingredients into something that nourishes both body and spirit.

Recipe Questions & Answers

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

Yes, rotisserie chicken works wonderfully and adds richer flavor. Simply add the shredded rotisserie chicken during the last 10 minutes of simmering, along with the pasta and peas, to heat through without overcooking.

→ What pasta shapes work best in this soup?

Small pasta shapes like ditalini, elbow macaroni, orzo, or small shells are ideal because they cook evenly and are easy to scoop with a spoon. Avoid larger shapes that may overpower the broth.

→ How can I make this soup gluten-free?

Substitute the regular pasta with gluten-free pasta varieties made from rice, corn, or quinoa. Also ensure your chicken broth is certified gluten-free, as some brands contain additives with gluten.

→ Can I freeze this soup for later?

The soup freezes well for up to 3 months, though it's best to freeze it without the pasta as pasta can become mushy when thawed. Cook fresh pasta when reheating, or slightly undercook the pasta initially.

→ What vegetables can I substitute?

Fell free to swap zucchini for spinach, green beans for corn, or add bell peppers for extra color. The recipe is flexible based on seasonal availability and personal preference.

→ How do I store leftovers?

Store cooled soup in an airtight container in the refrigerator for 3-4 days. The pasta will absorb some broth, so you may need to add a splash of water or broth when reheating.