Hearty Chicken & Vegetable Pasta Soup One-Pot

Alright, imagine this: it’s chilly outside, the kind of day where your breath fogs up the windows and you just want to wrap yourself in a blanket. That’s exactly when I reach for this Hearty Chicken & Vegetable Pasta Soup. It’s like a big, warm hug in a bowl—filled with tender chunks of chicken, fresh veggies, and little bits of pasta swimming in a rich, savory broth. The whole house fills up with the smell of garlic and herbs, inviting you to sit down and slow down for a minute. One pot, minimal cleanup, maximum comfort—what’s not to love? If you want a recipe that’s cozy, filling, and quick enough for weeknights, you’ve found your new go-to.

Quick Facts

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

For the Main Dish:

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and freshly ground black pepper, to taste
1 cup small pasta (like ditalini or elbow macaroni)
1 cup fresh spinach or kale, roughly chopped

How I Make It

Step 1:

Heat the olive oil in a large pot over medium heat until shimmering. Toss in the diced onion, minced garlic, carrots, and celery. Sauté for about 5 minutes until the veggies soften and the onions turn translucent—that lovely sweet aroma is your green light to move on.

Step 2:

Add the chicken pieces to the pot. Stir frequently, cooking just until the edges start to turn white (no need to brown them completely here). This keeps the chicken juicy and tender later.

Step 3:

Pour in the chicken broth, then sprinkle in thyme, basil, salt, and pepper. Give everything a good stir, scrape any browned bits from the bottom, and bring the whole thing to a simmer.

Step 4:

Once simmering, add the pasta. The pasta will soak up some of the broth as it cooks, so keep an eye on the liquid level and add a little extra broth or water if it starts to get too thick.

Step 5:

Let the soup simmer gently for about 10-12 minutes, or until the pasta is tender and the chicken is cooked through (reach 165°F internal temperature if you want to be exact).

Step 6:

In the final 2 minutes, stir in the spinach or kale until wilted. Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls and serve warm with crusty bread.

Variations & Tips

Swap chicken breasts for thighs for a richer flavor and extra tenderness.
Use gluten-free pasta or spiralized zucchini for a low-carb option.
Substitute kale with Swiss chard or collard greens depending on your veggie stash.
Add a pinch of red pepper flakes in Step 3 for a little kick.
To thicken the soup, stir in a spoonful of cream or half & half at the end.
If the soup gets too thick the next day, just add a splash of broth when reheating.

How I Like to Serve It

This soup shines brightest during chilly autumn evenings, but honestly, it’s a comfort anytime. I love pairing it with a fresh, garlicky green salad or a simple grilled cheese for kids. It’s perfect for meal prepping because it tastes even better the next day as the flavors meld together.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or microwave, adding a bit of broth or water to loosen the soup if needed.

Closing: Once you make this Hearty Chicken & Vegetable Pasta Soup, you’ll have the ultimate no-fuss meal that’s as cozy as a homemade hug.