Chicken, Vegetables, and Pasta Soup

Total Time
Prep 10 mins
Cook 20 mins

I love soups and during fall and winter I eat them 3-4 times a week. I always look for tasty, quick, and comforting recipes. This one you can change to whatever veggies you have on hand. But this is my favorite combination.

Ingredients Nutrition


  1. Finely dice the chicken, discarding any skin.
  2. Heat the oil and quickly saute the chicken and vegetables until they are lightly colored.
  3. Stir in the stock and herbs. Bring to a boil and add pasta. Return to boil, cover, and simmer for 15 minutes.
  4. Season to taste and sprinkle with Parmesan cheese (if using) Serve with crusty bread for a complete meal.
Most Helpful

Nice and easy soup. I used carrots, peas and corn.I usually make chicken stock but didn't have any this time so I used chicken bujon cube. Thanks for recipe Asha.

Hanka November 29, 2007

Tasty, tasty & very tasty! This is a great, easy-to-make soup! I used frozen mixed vegetables instead of the carrots & added with the broth. For my 2 tsp of herbs, I used 1 tsp of basil & 1 tsp of rosemary and for my pasta, I used half orzo & half spaghetti (broken into small pieces). We were very pleased with the flavour - it was somewhat of a debate to see who gets to take the leftovers for lunch tomorrow.

Debbb May 28, 2007

Hello Asha! :) This was so simple to make and soooooooo delicious. I've been staying in NY for the last month, so this soup sure tasted good on a cold, wintery day. The only different thing I did was use egg noodles, instead of small-shaped pasta. I will definitely make this again! Thank you!

VickyJ February 23, 2007