Introduction

There are some meals that just wrap you up like a warm hug, and this Hearty One-Pot Chicken & Vegetable Pasta Soup is definitely one of them. I remember chilly evenings when all I craved was something comforting and nourishing, and this soup always hit the spot. The best part? It’s ridiculously easy to make, perfect for those busy weeknights when you want a delicious, home-cooked meal without all the fuss. Get ready to fill your kitchen with the most amazing aromas!

Why You’ll Love This Recipe

Fast: Most of the magic happens while it simmers, leaving you free to relax.
Easy: Seriously, it’s a one-pot wonder. Less mess, less stress!
Giftable: Imagine sharing a batch of this with a friend who’s feeling under the weather or just needs a little cheering up. It’s the perfect edible gift.
Crowd-pleasing: From picky eaters to seasoned foodies, everyone devours this hearty, flavorful soup. It’s a guaranteed hit!

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need to create this bowl of goodness:

4 bone-in, skin-on chicken thighs (about 2 lb): These are the secret to a super flavorful broth and tender, shreddable chicken.
1 medium onion, chopped: Our aromatic foundation!
3 ribs celery, chopped: Adds a lovely subtle crunch and depth of flavor.
3 medium carrots, chopped: For that touch of sweetness and vibrant color.
1 large yellow bell pepper, chopped: Adds a mild sweetness and a pop of sunshine to the soup.
2 medium russet potatoes, peeled and cubed: These get wonderfully tender and make the soup extra hearty.
4 cloves garlic, chopped: Because what’s a comforting soup without a little garlic goodness?
1 can diced tomatoes (14.5 oz), with juices: They add a lovely tang and color. Don’t drain them!
2 dried bay leaves: These little leaves work wonders infusing flavor.
1 Tbsp kosher salt, or to taste: Essential for bringing out all the flavors.
1 carton low-sodium chicken stock (32 oz): The base of our delicious broth.
4 cups water (or more stock): To make sure everything is perfectly covered and has enough liquid to simmer.
½ cup dry ditalini pasta: These tiny pasta shapes are perfect for soup!
½ cup fresh parsley, chopped: For a burst of fresh flavor and a beautiful garnish at the end.
Black pepper, to taste: A little freshly cracked black pepper always makes things better.

How to Make It

Alright, let’s get cooking! You’ll be amazed at how simple this is.

Step 1: All Aboard the Flavor Train! Grab your largest pot or Dutch oven. Into it, toss your chicken thighs, chopped onion, celery, carrots, yellow bell pepper, cubed potatoes, chopped garlic, that can of diced tomatoes (juices and all!), bay leaves, kosher salt, chicken stock, and water. Give it a little stir to make sure everything is cozy together.
Step 2: Bring on the Heat! Place your pot over medium-high heat and bring the whole delicious mixture to a boil.
Step 3: Simmer Down Now. Once it’s bubbling away, reduce the heat to low, pop on the lid, and let it gently simmer for about 30 minutes. You want the chicken to be cooked through and super tender – you’ll be able to shred it easily!
Step 4: Chicken Rehab. Carefully remove the cooked chicken thighs from the pot. Let them cool just enough so you can handle them, then shred the meat, discarding the bones and skin. (Pro tip: using two forks makes shredding a breeze!).
Step 5: Back to the Pot You Go! Return that lovely shredded chicken back into the soup.
Step 6: Pasta Time! Stir in your ditalini pasta.
Step 7: Al Dente Perfection. Turn the heat up to medium and let the soup cook, uncovered, for about 8-10 minutes. You’re aiming for the pasta to be perfectly al dente – tender but with a slight bite. Give it a stir now and then to make sure nothing sticks to the bottom.
Step 8: A Splash of Green. Stir in your fresh chopped parsley. It adds such a lovely brightness!
Step 9: Taste and Season. Give your soup a taste and add some freshly cracked black pepper, or a little more salt if you think it needs it.
Step 10: Serve and Savor! Ladle this warm, comforting soup into bowls and enjoy every delicious spoonful.

Substitutions & Additions

This soup is wonderfully forgiving! Feel free to play around with it:

Chicken: If you don’t have bone-in thighs, boneless, skinless thighs or even chicken breast will work. Just adjust the simmering time as they cook faster. You can also use leftover cooked chicken; just add it in the last 15 minutes of simmering.
Veggies: Love peas? Add a cup of frozen peas in the last 5 minutes of cooking. Broccoli florets, corn, or even some chopped zucchini would be delicious additions.
Pasta: Any small pasta shape will do! Elbow macaroni, orzo, or even small shells are great options.
Broth: If you’re out of chicken stock, vegetable broth or even bouillon cubes dissolved in water can be used.
Spice: For a little kick, add a pinch of red pepper flakes when you add the garlic.

Tips for Success

A few little tricks to make your soup even more spectacular:

Don’t Overcook the Pasta: Keep an eye on the pasta during the last few minutes of cooking. Mushy pasta is no fun!
Prep Ahead: You can chop all your vegetables a day in advance and store them in an airtight container in the fridge. This makes getting dinner on the table even quicker.
Taste, Taste, Taste: Seasoning is key! Always taste your soup before serving and adjust as needed.
Chicken Handling: Be careful when handling the hot chicken. Using tongs is your best friend here!

How to Store It

Leftovers are a good thing! This soup tastes even better the next day.

Refrigerator: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
Freezer: This soup freezes beautifully! Let it cool, then transfer to freezer-safe containers or bags. It should keep well for up to 2-3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

FAQs

Got questions? We’ve got answers!

Q: Can I make this soup in a slow cooker?

A: Absolutely! Brown the chicken thighs first if you can for extra flavor, then combine all ingredients except the pasta and parsley in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the pasta in the last 30-45 minutes of cooking, and stir in parsley at the end.

Q: My soup looks a little thin, what can I do?

A: If you prefer a thicker soup, you can mash a few of the potato cubes against the side of the pot, or remove about a cup of the soup (with veggies but no chicken or pasta), blend it until smooth, and stir it back in. Alternatively, you can simmer the soup uncovered for a bit longer to let some of the liquid evaporate.

Q: Is it okay to use chicken breast instead of thighs?

A: Yes! Chicken breast will work, but it might be a little less tender than thighs. If using breast, you might want to add them to the pot a little later in the simmering process (after about 20 minutes) to prevent them from overcooking.

Hearty One-Pot Chicken & Vegetable Pasta Soup

A comforting and nourishing one-pot chicken and vegetable pasta soup, perfect for chilly evenings and busy weeknights. Easy to make with minimal mess and maximum flavor.

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Prep Time 15

Cook Time 40

Servings 6

Equipment

Large pot or Dutch oven
Forks for shredding chicken
Tongs for handling hot chicken

Ingredients

Main ingredients

4 bone-in, skin-on chicken thighs chicken thighs (about 2 lb)
1 medium onion chopped
3 ribs celery chopped
3 medium carrots chopped
1 large yellow bell pepper chopped
2 medium russet potatoes peeled and cubed
4 cloves garlic chopped
1 can diced tomatoes 14.5 oz, with juices
2 dried bay leaves
1 Tbsp kosher salt or to taste
1 carton low-sodium chicken stock 32 oz
4 cups water (or more stock)
0.5 cup dry ditalini pasta
0.5 cup fresh parsley chopped
black pepper to taste

Instructions

Combine chicken thighs, onion, celery, carrots, yellow bell pepper, potatoes, garlic, diced tomatoes (with juices), bay leaves, kosher salt, chicken stock, and water in a large pot or Dutch oven. Stir to combine.
Place the pot over medium-high heat and bring the mixture to a boil.
Reduce heat to low, cover, and simmer for about 30 minutes, or until the chicken is cooked through and tender.
Carefully remove the chicken thighs from the pot. Let them cool slightly, then shred the meat, discarding bones and skin.
Return the shredded chicken to the soup.
Stir in the ditalini pasta.
Increase heat to medium and cook, uncovered, for 8-10 minutes, or until the pasta is al dente. Stir occasionally.
Stir in the chopped fresh parsley.
Taste and season with black pepper and additional salt if needed.
Ladle into bowls and serve warm.

Notes

This soup can be made ahead and reheated. Leftovers taste even better the next day. It also freezes well for up to 2-3 months.