There is nothing quite like a big pot of Chicken Vegetable Pasta Soup when the temperature dips and everyone starts sniffling about being cold. The kids have been asking for soup on repeat lately, which suits me fine because this recipe is a complete meal in a bowl. It is simple, hearty and perfect for ladling into a food flask for the next day's lunch, which saves me faffing around in the mornings.
What I love most is how effortless it is to make something wholesome that everyone will happily eat. No separate dinners, no drama. It is just tender chicken for protein, plenty of veg for fibre and vitamins and a handful of pasta to keep it satisfying. The kids devoured it and it has most definitely earned a spot in my winter meal rotation.
Calories in Chicken Vegetable Pasta Soup
This recipe serves 6 and is 281 calories per serving
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Olive oil: Adds a smooth base for softening everything and gives the soup a gentle richness without weighing it down.
- Vegetables (onion, carrots, celery, butternut squash, garlic, frozen peas): This colourful mix builds all the flavour and texture. The onion, carrots and celery give that classic comforting base, the butternut squash adds sweetness and a creamy finish, the garlic lifts everything with warmth and the peas go in at the end for a pop of sweetness and colour. Together they make the soup feel wholesome and properly satisfying.
- Seasonings (paprika, Herbes de Provence, red chilli flakes, salt, black pepper): This little collection turns a pot of vegetables and stock into something you actually want to eat. The paprika adds depth, the Herbes de Provence brings fragrant charm, the chilli flakes offer a polite hint of heat and the salt and pepper make sure the whole thing does not taste like hot water.
- Chicken stock: The heart of the broth. A good stock gives the soup body, savoury richness and that comforting aroma that makes everyone wander into the kitchen asking when dinner is ready. I like to use better than bouillon stock paste (you use 1 teaspoon per 1 cup (240ml of liquid). It's crucial to use the right ratio of stock cubes, powder or paste for the required amount of stock. Not all stocks are the same, and using the wrong amount can result in either a bland and watery broth or an overly salty stock.
- Cooked chicken: Perfect for using leftovers and adds the protein that makes the soup a proper meal rather than a warm drink with ambitions.
- Pasta (I used farfalle): Makes the soup filling and satisfying. Farfalle works well because it grips the broth in all its little folds.
- Large handful of fresh parsley, finely chopped: Brings brightness and freshness right at the end, keeping the soup lively rather than heavy.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions
Variations and Substitutes
One of the best things about this soup is how forgiving it is. If you have a vegetable drawer that looks like a cry for help, this recipe will rescue it. Pretty much any veg will work here. Swap the butternut squash for sweet potato, add courgettes, chuck in some spinach or kale at the end or use up that slightly tragic-looking broccoli. If it grows in the ground, chances are it will behave itself in this soup.
If you do not have cooked chicken on hand, no problem. Simply brown some chicken thighs or breast in the pot first, then simmer them in the stock with the vegetables until tender. Once cooked, lift them out, shred them and stir the meat back in. It adds even more flavour, so you are not losing out. You can also swap the pasta for rice if you fancy something lighter or gluten free. Just add it straight into the pot and let it cook in the broth. You can even use small gnocchi, orzo or whatever pasta shape you like. This soup is all about using what you have and still ending up with something delicious.
Storing, Freezing and Reheating
Once the soup has cooled, you can store it safely in the fridge for up to three days. Because it already contains cooked chicken, you want to make sure it is cooled promptly and kept in an airtight container. The pasta will continue to absorb the liquid as it sits, so do not be alarmed if it thickens up a bit. You can loosen it with a splash of stock or water when reheating.
This soup freezes well, although the pasta can go a little soft once thawed. If that bothers you, freeze the soup without the pasta and cook a fresh handful when you reheat it. Freeze in individual portions so you can grab exactly what you need. When reheating, make sure the soup is piping hot all the way through. You can warm it gently on the hob or microwave it if you are in a rush. Add an extra hit of seasoning and a splash more liquid if needed.
More Low Calorie Soups
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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.
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.
- ❄️ Freezer Friendly
- Dairy Free Friendly
- Extra : sprinkle with some grated parmesan for additional flavour.
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Nutrition Information
Yield
6Serving Size
1 SERVINGAmount Per Serving Calories 281Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 57mgSodium 636mgCarbohydrates 35gFiber 5gSugar 5gProtein 22g
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
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.
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 ❤️