Pasta Soup With Chicken Vegetables (Printable)

Hearty soup featuring tender chicken, pasta, and fresh vegetables in flavorful broth.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into 1/2-inch cubes

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup green beans, trimmed and cut into 1-inch pieces
08 - 1 cup frozen peas
09 - 1 can (14 oz) diced tomatoes, undrained
10 - 2 tablespoons fresh parsley, chopped

→ Pasta

11 - 1 cup small pasta shapes such as ditalini or elbow macaroni

→ Liquids

12 - 8 cups low-sodium chicken broth
13 - 1 tablespoon olive oil

→ Seasonings

14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried basil
16 - 1 bay leaf
17 - Salt and freshly ground black pepper to taste

# How-To:

01 - In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Stir in chicken cubes and cook for 4 to 5 minutes until lightly browned but not fully cooked through.
04 - Add zucchini, green beans, diced tomatoes with juices, thyme, basil, bay leaf, salt, and pepper. Stir well.
05 - Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
06 - Add pasta and peas. Simmer uncovered for 10 to 12 minutes or until pasta is al dente and chicken is cooked through.
07 - Remove and discard bay leaf. Stir in fresh parsley and adjust seasoning if needed.
08 - Serve hot, optionally garnished with extra parsley or grated Parmesan.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you're not spending your whole evening hovering over the stove.
  • The chicken stays incredibly tender because it finishes cooking gently in the broth instead of getting overcrowded in a pan.
  • You can throw in whatever vegetables you have on hand and it somehow always works perfectly.
02 -
  • Never add the pasta until the very end or it'll turn to mush and absorb all your broth, leaving you with something closer to stew.
  • If your chicken comes out tough, it was either cut too big or it was overcooked—next time stick to half-inch cubes and trust the simmering time in the broth.
03 -
  • Toast your pasta in a dry pan for two minutes before adding it to the soup—it adds a subtle nutty flavor that people notice but can't quite place.
  • If you're making this for someone who doesn't eat chicken, white beans or chickpeas work beautifully as a substitute with almost no other changes needed.
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