Pasta Soup With Chicken Vegetables (Printable)

Comforting bowl with tender chicken, pasta, and fresh vegetables in aromatic 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

# Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add minced 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 until pasta is al dente and chicken is cooked through.
07 - Remove and discard bay leaf. Stir in fresh parsley and adjust seasoning as needed.
08 - Ladle into bowls and serve hot, optionally garnished with additional parsley or grated Parmesan cheese.

# Expert Tips:

01 -
  • This soup freezes beautifully so you can always have comfort food ready
  • The pasta thickens the broth naturally as it sits making leftovers even better
  • One pot means minimal cleanup which you will thank yourself for later
02 -
  • The pasta will continue absorbing liquid as the soup sits so you may need to add more broth when reheating leftovers
  • Wait until the very end to add salt since chicken broth varies so much in sodium content
  • Removing the bay leaf before serving is non-negotiable—biting into one is an experience nobody should have
03 -
  • Grate some Parmesan over each bowl right before serving for an umami boost that makes everything taste richer
  • A splash of white wine or lemon juice added at the very end brightens all the flavors
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