There are some recipes that feel less like cooking and more like taking a deep breath.
This one-pot chicken and vegetable pasta soup is exactly that for me — simple, gentle, and full of quiet comfort.
The temperature has dipped here in the UK — the kind of cold that settles into your fingers, the kind that makes you instinctively reach for warmth the moment you walk through the door. On evenings like this, I find myself turning to recipes that don’t ask much of me… yet fill the house with softness and a sense of home.
This soup is all of that — a bowlful of warmth you can hold between your hands.
It’s packed with vegetables (as many as your heart wants), tender chicken, herbs, spices, and just enough pasta to make it cosy without feeling heavy. I made mine in the pressure cooker because that’s where I find the most ease these days, but it works beautifully in a regular pot too. I have shared instructions for both.
The real magic of this recipe isn’t in the method anyway — it’s in how forgiving it is. You simply bring everything together, let it simmer, and allow the kitchen to transform into something warm and familiar.
And when it’s ready, the comfort is immediate.
I served mine just as it was — ladled straight into warm bowls, with a little grated cheddar melting softly on top and a twist of freshly ground black pepper. Nothing fancy, nothing extra. Just honest comfort. The kind of food that makes you exhale a bit deeper. The kind that reminds you that nourishment doesn’t have to be complicated.
There’s something soothing about soup in winter.
Maybe it’s the slowness of it — the way it bubbles patiently while you stand nearby, listening to the quiet. Maybe it’s the memory of home it carries. Or maybe it’s simply that soup feels like companionship on days when the cold sits a little heavier.
This pot gave me that feeling, and I hope it gives it to you too.
Serve it when the weather turns sharp, when your day feels long, or when you want something warm without any fuss.
From my little kitchen to yours, I hope this simple bowl brings you a sense of softness and comfort today.
Continue reading for the full, printable recipe for my One-Pot Chicken and Vegetable Pasta Soup.
All the non – vegetarian recipes on this website can be found here.
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Sunita's World- Life and food
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Recipe developer🍲,transplant survivor 2024💪🏼, green fingers🌿Award-winning blogger, ft @guardian @thetelegraph
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Recipe card-
One-Pot Chicken and Vegetable Pasta Soup
Ingredients
- 2 courgettes / zucchini, chopped into small pieces
- 2 carrots, chopped and cut into small pieces
- 2 onions, chopped into small pieces
- A small bunch of spring onions, chopped
- 7-8 cloves of garlic, crushed
- 1 inch piece of ginger, finely chopped
- 900 gms of chicken thighs ( bones and skin on )
- 1 can of plum tomatoes
- a handful of spinach leaves, roughly chopped
- 2 tsp paprika
- 1 tbsp mixed dried herbs
- Salt and freshly ground pepper ( be generous with the pepper)
- Water
- 1 tsp crushed red chillies ( more or less)
- 400 gms of pasta of choice ( I used Orecchiette)
To serve-
- a little grated cheddar cheese
- Freshly crushed black pepper
Instructions
- Except the cheese, add all the ingredients into a pressure cooker or large pot.
- Add enough water to almost cover everything.
- Pressure cooker- Cover lid, place over high heat, bring to full pressure. Reduce heat to low and cook for about 15-20 minutes.For pot- Place the pot over high heat and bring everything to a boil. Reduce heat, cover and cook till the chicken is cooked three quarters of the way. Keep stirring in between.
- Pressure cooker- Release pressure immediately and add the pasta. Cover and bring to high pressure. Reduce heat to low and cook for another 10 minutes.For pot- add the pasta, stir and bring to a boil. Reduce heat and simmer till the pasta and chicken are cooked through- about 10-15 minutes.
- Pressure cooker- Release pressure and remove the chicken pieces. Discard the skin and bones and cut or just shred into pieces. Add the chicken back to the cooker. Mix everything together. Adjust seasoning and water if needed. Serve hot in bowls with a little grated cheddar and freshly ground pepper on top.For pot- Remove the chicken pieces. Discard the skin and bones and cut or just shred into pieces. Add the chicken back to the cooker. Mix everything together. Adjust seasoning and water if needed. Serve hot in bowls with a little grated cheddar and freshly ground pepper on top.
Notes
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Until next time,
Sunita
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