Chicken Vegetable Soup with Pasta

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.

5 from 2 votes

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Chicken Vegetable Soup with Pasta

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

 

Chicken vegetable pasta soup with bell peppers, carrots, tomatoes, red kidney beans, spinach, garlic.  Delicious, easy to make! 

Course: Soup

Cuisine: American

Servings: 10 servings

Calories: 223 kcal

Author: Julia

Ingredients

• 2 tablespoons olive oil , divided
• 1 onion , chopped
• 1 green bell pepper , chopped
• 1 pound chicken breast or tenders
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 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
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 6 oz penne pasta , uncooked
• salt

Instructions

1. 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.
2. 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.
3. 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.
4. Meanwhile cook pasta according to directions on package, al dente. Add cooked and drained pasta to soup and cook a couple of minutes longer.
5. Season with salt to taste.

Nutrition Facts

Chicken Vegetable Soup with Pasta

Amount Per Serving

Calories 223 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Cholesterol 29mg 10%

Sodium 416mg 17%

Potassium 709mg 20%

Total Carbohydrates 28g 9%

Dietary Fiber 5g 20%

Sugars 3g

Protein 17g 34%

Vitamin A 49.6%

Vitamin C 36%

Calcium 5.3%

Iron 14%

* Percent Daily Values are based on a 2000 calorie diet.