Delicious Chicken Vegetable Pasta Soup - a simple easy recipe for the whole family.
Now it's starting to cool down a little, kids have been requesting I make soup more often, its perfect complete meal in a bowl and I can send leftover to school for their lunches the next day in a food flask.
The beauty of recipes like this Chicken Vegetable Pasta Soup is it's so easy to make with no points so that you can enjoy it too.
One of the most important things to me when I started on my Slimming Eats journey, is that I was not wasting time making separate meals for the kids. I always try to ensure the recipes I create are family friendly.
So when the kids requested soup this week, it was so easy to throw some ingredients together for a healthy and tasty soup. Chicken for protein, vegetables for their healthy fibre and vitamins and then some pasta just to make it a bit more substantial and filling.
My kids absolutely loved this Chicken Vegetable Pasta Soup and it's definitely one I am going to be adding to my regular rotation over the colder months.
If you love filling soups like this Chicken Vegetable Pasta Soup, you may also enjoy some of these other recipes:
- Lemony Chicken Zucchini Rice Soup
- Tuscan Chicken and White Bean Soup
- Curried Butternut Squash and Brown Rice Soup
- Spicy Chicken and Vegetable Soup
- Loaded Baked Potato Soup
Instant Pot Turkey Taco Soup - Spicy Roasted Parsnip and Sweet Potato Soup
- Vegetable and Pearl Barley Soup (Stove Top, Instant Pot)
- Spicy Carrot and Lentil Soup
- Creamy Cheeseburger Soup
or head on over to my FULL RECIPE INDEX with over 850+ delicious Slimming Eats Recipes all fully searchable by meal type, ingredients, value etc
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Recipe Card
Chicken Vegetable Pasta Soup
Warm up with our Chicken Veg Pasta Soup, a comforting blend of hearty vegetables, tender chicken, and farfalle pasta in a rich broth. This easy-to-make soup is the perfect way to enjoy a nourishing, home-cooked meal that's both delicious and wholesome.
Ingredients
- 1 tablespoon of olive oil
- 1 medium onion, finely diced
- 200g (7oz) of carrots, finely diced
- 150g (5.3oz) of celery, finely diced
- 200g (7oz) of butternut squash, peeled and diced
- 1 tablespoon of minced garlic (3 cloves)
- 2 teaspoons of paprika
- 2 teaspoons of Herbes de Provence
- pinch of red chilli flakes (optional)
- 8.5 cups/2 litres of chicken stock
- 300g of cooked chicken, chopped
- 180g of uncooked pasta (I used farfalle)
- ½ cup (80g) of frozen peas
- large handful of fresh parsley, finely chopped
- salt and black pepper
Instructions
- Heat the olive oil in a large pot over a medium high heat
- Add the onion, carrot and celery and fry for 8 minutes, stirring occasioanally to prevent sticking.
- Add the butternut squash, garlic, paprika, Herbes de provence and a pinch of salt and black pepper and fry for a couple of minutes until all coated.
- Pour in the stock, bring to a boil, cover and simmer for 10 minutes until veg is tender.
- Add the cooked chicken and pasta and simmer for 8-10 minutes untl the pasta is cooked.
- Stir in the frozen peas and fresh parsley until the peas are warmed throuhg.
- Taste and adjust seasoning with some salt and pepper to taste.
- Serve and enjoy
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Dairy Free Friendly
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 266Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 57mgSodium 636mgCarbohydrates 35gFiber 5gSugar 5gProtein 21g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Julie says
This looks delicious and I would like to try it next week. Do you need to chop or shred tha chicken?
Shevy (Slimming Eats) says
Either is fine, whichever you prefer
Brooke says
Would I be able to make this in a slow cooker?
Shevy (Slimming Eats) says
I think it’s worth a try. I’d need to test myself before I could give timings etc
Zee says
Just made this, looks and smells gorgeous. How long will this keep in the fridge? And is it okay to freeze?
Shevy (Slimming Eats) says
I usually say 3 days in fridge for soups with meat/poultry added.
Shevy (Slimming Eats) says
This soup is not spicy, it’s just a teeny pinch of each of those ingredients. Enjoy!,
Maria says
This soup is soooo delicious.. I’ve made it twice and everyone in the house hoovers it up! Thank you Siobhan. Your site is my absolute favourite and go to for all slimming world recipes
Lisa says
We're a huge soup family and I honestly have a 'big pot' on at least once a week. I got distracted by this recipe whilst looking at air fryer recipes and I'm so glad I did! Didn't have any butternut squash unfortunately, but I just increased the soup base and I can't explain how much we loved it, especially with the Scottish weather howling at the windows. The hint of spice was just enough to be warming and comforting ❤️