In a small saucepan cook carrots in a small amount of boiling water for 2 minutes; drain.
In a large bowl combine cooked carrots, sweet pepper, zucchini, and onion. Combine olive oil, pepper, salt, and garlic. Drizzle over the vegetables; toss lightly to coat. Spoon vegetable mixture into a grill wok or onto a large piece of heavy foil.
Grill vegetables on the rack of an uncovered grill directly over medium heat about 20 minutes or until lightly charred, stirring often. Remove vegetables from grill; set aside. Add more coals, if necessary.
Add chicken to grill. Grill for 12 to 15 minutes or until chicken is tender and no longer pink, turning once halfway through grilling. Cool chicken slightly; cut into bite-size pieces.
Meanwhile, in a 4-quart Dutch oven bring soup stock or broth and water to boiling; add pasta. Cook according to package directions. Do not drain. Stir in vegetables, chicken, and basil, cilantro, or parsley; heat through.