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.

4.34 from 3 votes

Chicken Vegetable Soup with Pasta

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

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 10 servings

Calories per serving 223 kcal

Author: Julia

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 Information

Chicken Vegetable Soup with Pasta

Amount per Serving

Calories

223

% Daily Value*

Fat

 

4

g

6

%

Cholesterol

 

29

mg

10

%

Sodium

 

416

mg

18

%

Potassium

 

709

mg

20

%

Carbohydrates

 

28

g

9

%

Fiber

 

5

g

21

%

Sugar

 

3

g

3

%

Protein

 

17

g

34

%

Vitamin A

 

2480

IU

50

%

Vitamin C

 

29.7

mg

36

%

Calcium

 

53

mg

5

%

Iron

 

2.5

mg

14

%

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

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.

Keyword chicken vegetable soup, vegetable pasta soup

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