Chicken Pasta Soup
Cozy up with a comforting bowl of Chicken Pasta Soup, a soul-warming dish that combines tender shredded chicken, al dente pasta, and vibrant vegetables in a flavorful broth. This easy-to-make recipe is packed with wholesome ingredients like baby spinach, fresh parsley, and a splash of bright lemon juice, creating a perfect balance of heartiness and freshness. Infused with aromatic herbs like thyme and oregano, this one-pot meal is ready in just 50 minutes, making it ideal for weeknight dinners or meal prep. Serve steaming hot with a sprinkle of Parmesan for a truly satisfying and nourishing experience. This hearty chicken soup with pasta is sure to be a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrot, diced
- 2 sticks celery stalks, diced
- 3 cloves garlic, minced
- 1 pound chicken thighs, boneless and skinless
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 1.5 cups short pasta (e.g., ditalini, shells, or elbow)
- 2 cups baby spinach
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Place the chicken thighs into the pot and pour in the chicken broth.
Add the dried thyme, dried oregano, and bay leaf. Stir everything together and bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot. Simmer for 20 minutes, or until the chicken is cooked through and tender.
Remove the chicken thighs from the pot and set them aside to cool slightly. Shred the chicken using two forks once it’s cool enough to handle.
Return the shredded chicken to the pot, discard the bay leaf, and add the pasta to the soup.
Cook for 8-10 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom.
Stir in the baby spinach and simmer for an additional 2 minutes until wilted.
Remove the pot from heat and stir in the chopped parsley and lemon juice. Season with salt and black pepper to taste.
Ladle the soup into bowls and serve hot. Optionally, garnish with additional parsley or a sprinkle of Parmesan cheese.
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 15% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.1 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 620 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
