Chicken Vegetable Soup with Pasta is a delicious, easy-to-make meal, filled with vegetables: spinach, green bell pepper, carrots, tomatoes, and beans. Spiced up with oregano, basil and paprika! So good – it makes a great dinner and a perfect lunch!
All the flavors work really well in this soup, and it looks very presentable and full of color:
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I’ve also made it with gluten free brown rice pasta – and it worked great!
I like to cook pasta separately from soup, drain it, rinse it with cold water, then add the cooked and drained pasta to the soup – it helps the pasta keep its perfect shape and not get too soft! It’s especially true if you use gluten free brown rice pasta.
1 large carrot, peeled and cubed into very small cubes
5 medium tomatoes, chopped
1 can (15 oz) red kidney beans, drained
3 cups fresh spinach
4 garlic cloves, minced
4 cups (32 oz) chicken broth
2 cups water
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 and 1/2 cups short pasta, such as penne, uncooked
In a large soup pan, heat 1 tablespoon olive oil on medium-high heat. Add chopped onion and cook for 1 minute. Then add chopped green bell pepper and cook for another minute on medium-high heat. Remove vegetables from the pan.
Add another tablespoon of olive oil to the pan, heat it up on medium-high heat. Slice chicken into small pieces. Season chicken slices generously with paprika, oregano, basil, and salt. Sautee on medium-high heat until browned on both sides. The chicken does not have to be cooked all the way through, as you will continue cooking it in the next steps.
Return cooked onions and bell peppers to the pan. Add chopped carrots, tomatoes, red kidney beans, fresh spinach, and minced garlic. Add chicken broth and water. Add 1/2 teaspoon of oregano and 1/2 teaspoon basil. Bring to boil and then simmer for 15-20 minutes until carrots are cooked and chicken cooked through.
Meanwhile cook pasta according to directions on package, al dente. Add cooked and drained pasta to soup and cook a couple of minutes longer.