Chunky Chicken And Pasta Soup
A hearty and flavorful chicken and pasta soup packed with vegetables, herbs, and tender chicken, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- In a Dutch oven, heat the olive oil and stir-fry the chicken until browned.
- Remove the chicken with a slotted spoon and set aside.
- Add chopped onion, diced pepper, and minced garlic to the pan and stir-fry until the onion is tender.
- Return the cooked chicken to the pan; add chicken broth, tomatoes with juice, chopped parsley, dried basil, pepper, and bay leaf.
- Simmer the soup, covered, for 5 minutes.
- Increase the heat to bring the soup to a boil.
- Add the shell pasta to the boiling soup.
- Lower the heat and cook gently for 12 to 17 minutes, stirring occasionally, until the pasta is tender.
- Serve hot with crusty bread.
Tips & Substitutions
For a heartier soup, consider adding chopped carrots or celery along with the onion and pepper. If you prefer a different pasta, any small shape like ditalini works well. For a creamier texture, stir in a splash of heavy cream or half-and-half just before serving. If you have leftover chicken, you can substitute it to save time in this recipe.
Serving Suggestions
Serve this chunky chicken and pasta soup hot, paired with crusty bread or a side salad for a complete meal. For a fun twist, try serving it with a sprinkle of grated Parmesan cheese or a dollop of pesto on top. It also pairs beautifully with Chicken Macaroni And Cheese for a comforting family dinner.
Storage & Reheating
Leftover chunky chicken and pasta soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over medium heat, adding a splash of broth if it has thickened too much. This soup also freezes well; just thaw and reheat when ready to enjoy.
Nutrition & Diet Analysis (per serving)
Each serving of Chunky Chicken And Pasta Soup contains roughly 1336 calories, with 17g protein, 43g carbohydrates, and 129g fat. It is an excellent source of iron (150% of the Daily Value), vitamin C (119% of the Daily Value), and vitamin A (75% of the Daily Value). Note that it is relatively high in sodium, at 629mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover rotisserie chicken for this recipe?
Absolutely! Using leftover rotisserie chicken is a great time-saver. Just shred the chicken and add it to the pot after sautéing the vegetables. You'll reduce cooking time, and the flavors will meld beautifully with the broth.
What can I use instead of shell pasta?
If you don't have shell pasta on hand, you can substitute with any small pasta shapes like elbow macaroni or even orzo. Just adjust the cooking time as needed, following the package instructions for the specific pasta you choose.
How can I make this soup spicier?
To add some heat to your chunky chicken and pasta soup, consider incorporating red pepper flakes or diced jalapeños when sautéing the vegetables. Additionally, a splash of hot sauce can be stirred in just before serving for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).