Pasta Soup With Chicken Vegetables

There's something about a bowl of soup that stops time. My neighbor handed me a steaming cup on a rainy afternoon when I was too overwhelmed to cook, and I realized then how soup feels less like a recipe and more like someone wrapping their hands around yours. This pasta soup came together that same week—I wanted to recreate that feeling of comfort but with the satisfaction of actually making it myself, watching the kitchen fill with the smell of garlic and thyme until the whole house felt warmer.

I made this for my daughter's first day back at school, the kind of day when she came home and didn't want to talk about anything except how hungry she was. She sat at the kitchen counter eating directly from the pot while I was still ladling it into bowls, and I didn't stop her—sometimes the moment matters more than the presentation.

Ingredients

• Boneless, skinless chicken breasts (2, about 400 g): Cutting them into small cubes means they cook fast and stay tender; I learned to cut them slightly smaller than you think because they shrink more than expected.
• Carrots (2 medium): The sweetness they release into the broth is the backbone of the whole soup's flavor—don't skip the peeling step because the skin can make things taste earthier than you want.
• Celery (2 stalks): This is the quiet ingredient that brings everything together; some people add the leafy tops for extra flavor if you have them.
• Onion (1 medium): Chopped fine so it almost dissolves into the broth and becomes the flavor foundation rather than a distinct vegetable.
• Garlic (2 cloves): Minced small because garlic that's too chunky can be sharp and overwhelming in a delicate broth.
• Zucchini (1 medium): It softens quickly so it goes in later than the harder vegetables; I learned this the hard way by adding it too early and ending up with mushy soup.
• Green beans (1 cup, 150 g): Cut into inch-long pieces so they don't get lost but also cook evenly without turning to mush.
• Frozen peas (1 cup, 150 g): Frozen actually works better than fresh here because they release their starch gradually into the broth, making it silkier.
• Diced tomatoes (1 can, 400 g, undrained): The juice matters as much as the tomatoes—it adds acidity that brightens everything.
• Fresh parsley (2 tablespoons): Added at the very end so it stays bright green and tastes like actual herbs rather than cooked shadows of themselves.
• Small pasta shapes (1 cup, 100 g): Ditalini or elbow pasta works best because they're small enough to nestle into spoonfuls without dominating the soup.
• Low-sodium chicken broth (8 cups, 2 liters): Low-sodium matters because as the soup simmers you're essentially concentrating the salt, and you want control over how salty it becomes.
• Olive oil (1 tablespoon): Just enough to keep things from sticking without making the soup feel oily.
• Dried thyme (1 teaspoon): Thyme has an almost piney earthiness that grounds all the fresh vegetables into something that tastes intentional.
• Dried basil (1 teaspoon): It softens and sweetens as it simmers, playing well with the tomatoes.
• Bay leaf (1): Remember to fish this out before serving or your guests will wonder what the mysterious leaf is.
• Salt and freshly ground black pepper: Taste as you go because the broth brings salt and you might not need as much as the recipe suggests.

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

Check price on Amazon

Heat your pot and start the aromatics:

Pour olive oil into a large soup pot over medium heat, then add onion, carrots, and celery together. You'll know they're ready when the onion turns translucent and the kitchen smells like you're actually cooking something—about 5 minutes.

Build the flavor base:

Stir in minced garlic and let it cook for just 1 minute until it's fragrant; any longer and garlic can turn bitter and ruin the whole vibe.

Brown the chicken:

Add your cubed chicken and stir occasionally for 4 to 5 minutes until the outside edges turn opaque and start to brown slightly. It won't be cooked through yet, and that's exactly right because it'll finish cooking in the broth.

Add the vegetables and seasonings:

Stir in zucchini, green beans, the tomatoes with all their juice, thyme, basil, bay leaf, salt, and pepper. Mix everything together and let it sit for a moment so the seasonings start to wake up.

Bring it together with broth:

Pour in the chicken broth and turn the heat up until you see a gentle boil. Then cover the pot, reduce heat to low, and let it simmer for 15 minutes so all those vegetables soften and the flavors start talking to each other.

Add pasta and peas:

Uncover the pot, stir in the small pasta and frozen peas, and let it all cook uncovered for 10 to 12 minutes until the pasta is tender and the chicken is fully cooked. You want the pasta just barely al dente because it'll keep softening as things cool.

Finish and serve:

Fish out the bay leaf with a spoon, stir in fresh parsley, and taste everything one more time to adjust salt and pepper. Ladle it hot into bowls and watch how quickly it disappears.

Save

My son brought a friend over who was picky about 'weird' vegetables, and she asked for a second bowl of this soup without mentioning the zucchini or green beans once. That's when I understood that good soup isn't about tricking people—it's about making vegetables taste so good that people stop thinking about whether they like vegetables.

Why This Soup Heals

There's science behind why soup feels therapeutic, but mostly it's just that you're combining protein, vegetables, and broth in a way that your body recognizes as real food. The warm liquid helps your digestion, the vegetables give you actual nutrients, and the chicken provides the kind of satisfaction that makes you feel taken care of. Every ingredient serves a purpose instead of just taking up space on the ingredient list.

Making It Your Own

The beauty of this recipe is that it's flexible without becoming chaotic—you can swap vegetables based on what's in your fridge or what looks good at the market. If you have rotisserie chicken from the store, shred it and add it with the pasta instead of raw chicken, which saves you time and still tastes amazing. The herbs are dried because that's realistic for most home cooks, but if you have fresh thyme or basil, use about three times as much and add it at the very end so it tastes bright.

What to Serve With It

Crusty bread is non-negotiable—this soup begs for something to soak up the broth. I like toasted sourdough with a little butter or garlic, but even plain bread works because the soup is flavorful enough to carry the meal on its own. If you want to get fancy, a crisp white wine like Sauvignon Blanc pairs unexpectedly well, though honestly a tall glass of cold water is probably what you'll actually reach for.

• Grate some Parmesan over each bowl right before eating for a salty umami boost that makes people ask why store-bought soup never tastes this good.
• If you have fresh lemon, a small squeeze at the end brings out all the fresh vegetable flavors without making it taste acidic.
• This soup freezes beautifully for up to three months, which means you can multiply the recipe and have future-you covered for nights when cooking feels impossible.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

Check price on Amazon

Save

This soup is the kind of recipe that teaches you something about cooking every single time you make it—whether it's how to judge when vegetables are perfectly tender or how to balance salt so it tastes like intention instead of accident. Make it on a night when you need to feel like you're taking care of yourself or someone else, and notice how a simple pot of soup becomes the moment everything slows down.

Recipe Questions & Answers

→ Can I use different pasta shapes?

Absolutely. Small shapes like ditalini, elbow macaroni, orzo, or small shells work beautifully. Larger shapes may overwhelm the spoon.

→ How do I store leftovers?

Cool completely and refrigerate in an airtight container for up to 4 days. The pasta will absorb liquid, so add extra broth when reheating.

→ Can I make this gluten-free?

Yes, simply substitute gluten-free pasta shapes. Ensure your chicken broth is certified gluten-free as well.

→ What vegetables work best?

Carrots, celery, zucchini, green beans, and peas provide great texture. You can also add spinach, corn, bell peppers, or diced potatoes.

→ Can I use rotisserie chicken?

Yes, shred about 2 cups of rotisserie chicken and add it during the last 10 minutes of cooking with the pasta to prevent drying out.

→ How can I make this creamy?

Stir in ½ cup heavy cream or add a parmesan rind during simmering for rich, savory depth without overwhelming the fresh vegetable flavors.