Chicken Vegetable Soup with Pasta

Another weekend, another soup! I’m really loving on this cooler weather and it shows with all the soup I’ve been cooking recently. And of course, today’s is no exception! It’s a slightly upgraded version of chicken noodle soup and it’s so delicious!

Typical chicken noodle soup uses a yellow or white onion but leeks give it a sweeter oniony flavor that I just adore! Using cooked leftover pasta also is an easy way to get this soup on the table faster and use up extras laying around the house. It’s a real win-win!

What’s your favorite soup? Tell me in the comments below!

Chicken Vegetable Soup with Pasta

  • Servings: 4
  • Difficulty: easy
  • Print


  • 2 tablespoons extra-virgin olive oil
  • 2 celery ribs, diced
  • 2 small leeks, white and light green parts only, thinly sliced
  • 3 large carrots, peeled and thinly sliced
  • 3 garlic cloves, minced
  • Sea salt and freshly ground black pepper
  • 6 cups chicken stock
  • 1 cup water
  • 1 tablespoon Italian seasoning
  • 1 bay leaf
  • 1 1/2 cups finely shredded cooked chicken
  • 1 1/2 cups cooked pasta, any kind
  • 1/4 cup chopped flat-leaf parsley


  1. Heat oil in a large pot over medium-high heat. Add celery, leeks, carrots and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 5 minutes.img_6780_jpg
  2. Add the chicken stock, water, Italian seasoning and bay leaf; bring to a boil.img_6781_jpg
  3. Reduce heat to medium-low and add the chicken and pasta.img_6785_jpg
  4. Ladle the soup into bowls and serve, garnished with parsley. img_6787_jpgEnjoy!

Recipe adapted from Inspiralized.

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