Pasta Soup With Chicken Vegetables (Printable Version)

Hearty soup loaded with tender chicken, pasta, and fresh vegetables in savory broth for warming family dinners.

# 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 Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in chicken cubes and cook for 4-5 minutes until lightly browned but not fully cooked through.
04 - Stir in zucchini, green beans, diced tomatoes with juices, thyme, basil, bay leaf, salt, and pepper. Mix 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 10-12 minutes until pasta reaches al dente consistency and chicken is fully cooked through.
07 - Remove and discard bay leaf. Stir in fresh parsley and adjust salt and pepper as needed.
08 - Ladle into bowls and serve hot, optionally garnished with additional parsley or grated Parmesan.

# Expert Advice:

01 -
  • It comes together in under an hour and fills your kitchen with the kind of warmth that makes people want to stay and talk.
  • The chicken stays tender instead of shredding into sad strings, and the vegetables keep their character without turning to mush.
  • You can practically taste the care in every spoonful, yet it requires no fancy technique or ingredient hunting.
02 -
  • Don't add the pasta until the very end, or it'll absorb broth and turn mushy while you're still cooking everything else.
  • If you use regular pasta and walk away thinking you have ten more minutes, come back to soup that tastes like paste—set a timer and stay close during the final minutes.
03 -
  • Taste your broth before you season aggressively—low-sodium broths vary wildly in actual sodium content, so you might need less salt than you think.
  • If you're serving this later rather than sooner, cook the pasta slightly undercooked and add it when you reheat, since it continues softening as it sits in the broth.
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