Chicken Pasta Soup
A warm and comforting dish perfect for chilly days, bringing together chicken, pasta, and a medley of vegetables in a flavorful broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Simmering
- Cuisine: American
- Diet: None
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup pasta (like small shells or rotini)
- Salt and pepper to taste
- 1 cup frozen peas (optional)
Instructions
- Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes, until the vegetables are tender and the onion is translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the spices: Sprinkle the oregano, thyme, salt, and pepper into the pot. Stir well to coat the vegetables with the spices.
- Pour in the chicken broth: Add the chicken broth to the pot and bring it to a simmer over medium-high heat.
- Cook the pasta: Once the broth is simmering, add the pasta. Reduce the heat to medium and let it cook according to the package instructions, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- Incorporate the chicken: After the pasta is al dente, stir in the shredded chicken and peas (if using). Cook for an additional 3-5 minutes until the chicken is heated through.
- Adjust seasoning: Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Serve: Ladle the soup into bowls and enjoy warm!
Notes
Don’t overcook the pasta, and consider adding fresh herbs for extra flavor.