Chicken Vegetable Soup with Pasta is a delicious, easy-to-make meal, packed with spinach, green bell pepper, carrots, tomatoes, and red kidney 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 chicken and vegetable soup. 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.
Recipe notes
- Use gluten free brown rice penne to make this chicken vegetable soup gluten free.
- Start cooking the pasta at the same time you start making the soup to save time.
- Do not overcook the chicken. Lightly brown the sliced chicken with spices, and then continue cooking the chicken in the soup.
Chicken Vegetable Soup with Pasta
Ingredients
- 2 tablespoons olive oil , divided
- 1 onion , chopped
- 1 green bell pepper , chopped
- 1 pound chicken breast or tenders
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon paprika
- 1 carrot , peeled and cubed into very small cubes
- 5 tomatoes , chopped
- 15 oz red kidney beans from the can, drained
- 3 cups spinach fresh
- 4 garlic cloves , minced
- 4 cups chicken broth (32 oz)
- 2 cups water
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 6 oz penne pasta , uncooked
- salt
Instructions
- 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 ½ teaspoon of oregano and ½ 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.
- Season with salt to taste.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
A gorgeous, delicious and warming soup! And, gluten free pasta is where it is at. 🙂 Thank you for sharing, my friend. Already pinned!
This soup has all bases covered with its round up of ingredients - just delicious, Julia! And gorgeous pictures too!
Amazing colours! Bet the flavours are great too.
Looks delicious!