Chicken Vegetable and Bow Tie Soup
Warm up with a bowl of comforting Chicken Vegetable and Bow Tie Soup, a hearty and wholesome recipe perfect for chilly evenings or when you need a nourishing pick-me-up. This vibrant soup combines tender shredded chicken, colorful vegetables like carrots, celery, and peas, and al dente bow-tie pasta in a flavorful, herb-infused chicken broth. A hint of garlic, thyme, and oregano enhances the depth of flavor, while a sprinkle of fresh parsley and optional lemon juice adds a burst of freshness. Ready in just 45 minutes, this one-pot wonder is easy to prepare and serves six, making it a great choice for weeknight dinners or meal prepping. Perfectly satisfying and loaded with nutrients, this chicken pasta soup will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 medium carrots, peeled and sliced
- 3 medium celery stalks, sliced
- 3 cloves garlic cloves, minced
- 2 pieces boneless, skinless chicken breasts
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups bow-tie (farfalle) pasta
- 1 cup frozen peas
- 0.25 cup fresh parsley, chopped
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and sliced celery to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for another minute until fragrant.
Place the chicken breasts into the pot and pour in the chicken broth.
Add the dried thyme, dried oregano, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for 15–20 minutes, or until the chicken is cooked through.
Remove the chicken breasts from the pot and shred them using two forks. Set aside.
Add the bow-tie pasta to the soup and cook uncovered for 8–10 minutes, or until the pasta is al dente.
Stir in the shredded chicken, frozen peas, and chopped fresh parsley. Optional: Add a squeeze of lemon juice for a bright flavor.
Simmer the soup for 2–3 more minutes to heat everything through. Adjust seasoning with additional salt and pepper if needed.
Serve hot and enjoy!
Nutrition Facts
Calories |
2063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3442 mg | 150% | |
| Total Carbohydrate | 240.4 g | 87% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 39.9 g | ||
| Protein | 167.3 g | 335% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3212 mg | 68% | |
*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.
