Chunky Chicken and Spaghetti Soup

Chunky Chicken Spaghetti Soup

Get your spaghetti fix without eating a giant plate of carbs
Course Soups and Stews
Cuisine Italian
Keyword chicken spaghetti soup, easy dinner recipes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 195 kcal
Author Adapted from Skinny Soups by Ruth Glick & Nancy Baggett


  • 2 tablespoons olive oil divided
  • 1/2 pound boneless skinless chicken breast (about 1 breast half), cut into 1/2-inch cubes
  • 1 large onion finely chopped
  • 2 garlic cloves minced
  • 1 cup diced bell peppers red, green or a combination
  • 3 1/2 cups Homemade Chicken Stock see tip or low-sodium canned chicken broth
  • 14 1/2 ounces canned Italian plum tomatoes diced & undrained
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried oregano leaves
  • 1 bay leaf
  • 1/8 teaspoon freshly ground pepper
  • 1/8 teaspoon cayenne pepper
  • 2 ounces uncooked thin whole wheat spaghetti or vermicelli broken into 2-inch lengths (about 1 cup)
  • 1/4 cup fresh parsley leaves finely chopped
  • Parmigiano-Reggiano cheese for serving optional


  1. Heat a Dutch oven over medium heat, then add 1 tablespoon olive oil. Add chicken and cook, stirring frequently, until chicken is opaque and beginning to brown, about 5 minutes. Remove chicken to a paper towel-lined plate and set aside.
  2. Add remaining 1 tablespoon olive oil to pan, then add onion and garlic. Stir frequently for about 5 minutes, then add bell peppers and cook until onion is tender, another 5 minutes or so. If the pan looks dry at any point, add a tablespoon or so of chicken stock.
  3. Add chicken stock, tomatoes, reserved chicken, basil, oregano, bay leaf, black pepper and cayenne. Mix well and bring to a boil. Stir in spaghetti, then lower heat. Simmer, covered and stirring occasionally, until spaghetti is tender, about 10 minutes.
  4. Remove bay leaf and stir in parsley. Serve with cheese, if desired.

Recipe Notes

Nutritional information does not include cheese.

If you don't want the heat, replace the cayenne with additional black pepper.