Chicken Vegetable Pasta Soup
Warm up with a hearty and nourishing bowl of Chicken Vegetable Pasta Soup, the ultimate one-pot comfort food that's brimming with flavor and wholesome ingredients. This recipe combines tender diced chicken, vibrant vegetables like zucchini, carrots, celery, and baby spinach, and perfectly cooked pasta in a savory chicken broth seasoned with Italian herbs and a hint of garlic. A can of diced tomatoes adds a touch of tangy depth, while the optional garnish of fresh parsley enhances its fresh, homemade feel. Ready in just 45 minutes, this delightful soup is both filling and nutritious, making it a fantastic choice for a weeknight dinner or meal prep. Serve it piping hot with a side of crusty bread for a satisfying meal the whole family will adore. Keywords: chicken vegetable pasta soup, easy soup recipes, one-pot meals, hearty chicken soup, healthy family dinners.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 2 medium, diced carrots
- 2 medium, chopped celery stalks
- 2 pieces, diced into small cubes boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 teaspoon dried Italian seasoning
- 1 teaspoon dried thyme
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 1 14.5-ounce can diced tomatoes (canned)
- 1 cup uncooked small pasta (e.g., macaroni or ditalini)
- 1 medium, diced zucchini
- 2 cups, packed baby spinach
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, diced carrots, and chopped celery, and cook for another 2-3 minutes.
Add the diced chicken breasts to the pot and cook until the chicken is lightly browned on all sides, about 5 minutes.
Pour in the chicken broth and stir in the dried Italian seasoning, dried thyme, salt, and black pepper.
Add the canned diced tomatoes along with their juice and bring the mixture to a boil.
Once boiling, add the pasta to the pot and reduce the heat to a simmer. Cook for 8-10 minutes or until the pasta is al dente.
Stir in the diced zucchini and cook for another 5 minutes until the zucchini is tender.
Add the baby spinach to the pot and stir until wilted, about 1-2 minutes.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.
Serve hot and enjoy your Chicken Vegetable Pasta Soup!
Nutrition Facts
Calories |
2168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 9155 mg | 398% | |
| Total Carbohydrate | 260.4 g | 95% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 57.7 g | ||
| Protein | 173.0 g | 346% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 768 mg | 59% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 5826 mg | 124% | |
*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.
