Chicken Vegetables and Pasta Soup
Warm up with a hearty bowl of Chicken Vegetables and Pasta Soup, the ultimate one-pot comfort food perfect for any season. This recipe combines tender, bite-sized chicken breast pieces with a medley of vibrant vegetables like carrots, celery, and spinach, simmered in a flavorful chicken broth with hints of thyme and oregano. Tiny pasta shells or ditalini add a satisfying texture, while diced tomatoes lend a subtle tangy depth to the broth. Ready in just 45 minutes, this easy and wholesome soup is ideal for busy weeknights or meal prepping. Serve it hot with a sprinkle of fresh parsley for a nourishing, family-friendly meal that’s as delicious as it is healthy. Perfect for those searching for a "cozy chicken soup recipe," "vegetable pasta soup," or "easy one-pot meals"!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrot, diced
- 2 stalks celery stalk, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 14-ounce can diced tomatoes, canned
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup pasta (e.g., small shells or ditalini)
- 2 cups baby spinach
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Cut the chicken breasts into bite-sized pieces and season them lightly with salt and pepper.
Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add the chicken and cook for 5-6 minutes, until lightly browned and opaque. Remove the chicken from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onions, carrots, and celery. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and add the diced tomatoes, dried thyme, dried oregano, salt, and black pepper. Stir well and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and return the cooked chicken to the pot. Let it cook gently for about 10 minutes.
Add the pasta to the soup and continue simmering for 8-10 minutes, or until the pasta is tender.
Stir in the baby spinach and let it wilt for 1-2 minutes.
Taste the soup and adjust seasoning if necessary with additional salt or pepper.
Serve hot, garnished with freshly chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
1475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 6884 mg | 299% | |
| Total Carbohydrate | 117.2 g | 43% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 29.6 g | ||
| Protein | 148.9 g | 298% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 550 mg | 42% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 4431 mg | 94% | |
*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.
