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+ servings

Hearty Chicken Vegetable Soup with Pasta & Beans

This chicken vegetable soup is a filling and tasty dinner perfect for cold evenings. Serve with some crusty bread and a sprinkling of parmesan.
Course Main Course, Soup
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Calories 459kcal


  • 1 tablespoon Olive Oil
  • 1 large Onion chopped
  • 2 cloves Garlic chopped
  • 2 sprigs Thyme
  • 2 sticks Celery chopped
  • 4 large Carrots chopped
  • 2 litres Chicken Stock
  • 200 g Shortcut Pasta
  • 2 400g tins Harricot Beans
  • 450 g Cooked Chicken shredded
  • 100 g Frozen Spinach
  • 300 g Frozen Broccoli
  • Salt and Pepper

To Serve

  • Parmesan grated
  • Fresh Parsley chopped
  • Bread


  • Heat the olive oil over a medium heat. Add the onion with a big sprinkling of salt and pepper and cook for 10 minutes until softened. Put the garlic, celery, carrot and thyme in the pot with the onion and cook for 5 minutes. Pour in the chicken stock and bring to the boil. Simmer for 15 minutes.
  • Add the pasta, spinach and broccoli and cook for 10 minutes. Add the chicken and beans and cook for another couple of minutes until heated through. Serve the soup topped with lots of grated parmesan, fresh parsley and bread. 



Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 459kcal | Carbohydrates: 53g | Protein: 31g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 57mg | Sodium: 135mg | Potassium: 1047mg | Fiber: 9g | Sugar: 5g | Vitamin A: 10425IU | Vitamin C: 51.5mg | Calcium: 150mg | Iron: 4.8mg