Pasta Soup With Chicken and Vegetables (Print)

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

# Components:

→ Poultry

01 - 2 boneless, skinless chicken breasts (approximately 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 (ditalini or elbow macaroni)

→ Liquids and Oil

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

# Method:

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 - Add zucchini, green beans, diced tomatoes with juices, thyme, basil, bay leaf, salt, and pepper. Stir well to combine.
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 texture and chicken is cooked through.
07 - Remove and discard bay leaf. Stir in fresh parsley and adjust salt and pepper as needed.
08 - Ladle hot soup into bowls and serve immediately, optionally garnished with additional parsley or grated Parmesan cheese.

# Expert Advice:

01 -
  • It comes together in under an hour, so you can have dinner on the table without stress or takeout.
  • The chicken stays tender and the vegetables keep their bite, making every spoonful feel intentional rather than mushy.
  • It freezes beautifully, which means one afternoon of cooking feeds you for weeks on nights when you have nothing left to give.
02 -
  • Don't skip browning the chicken—even those few minutes of color make the soup taste richer and less one-dimensional.
  • Add the pasta and peas separately at the end so they don't get overcooked and fall apart into the broth.
03 -
  • If your chicken is browning too fast before it's cooked through, lower your heat slightly—you want gentle browning, not searing.
  • Taste and adjust seasoning just before serving because salt intensifies as the soup simmers and you might have added enough at the beginning without realizing it.
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