Pasta Soup With Chicken and Vegetables (Printable)

A comforting one-pot meal combining tender chicken, pasta, and fresh vegetables in savory broth.

# Ingredient list:

→ 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 (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

# 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 - Add zucchini, green beans, diced tomatoes with their juices, thyme, basil, bay leaf, salt, and pepper. Stir thoroughly 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 fully cooked through.
07 - Remove and discard bay leaf. Stir in fresh parsley and adjust seasoning as needed.
08 - Ladle hot soup into bowls and serve immediately, optionally garnished with additional parsley or grated Parmesan.

# Expert Suggestions:

01 -
  • It's genuinely done in under an hour, which means weeknight dinners don't feel like a production.
  • The soup tastes better the next day, so one pot feeds you twice without feeling like leftovers.
  • You can raid your vegetable drawer and swap almost anything in—no recipe police will show up at your door.
02 -
  • The pasta will keep absorbing broth even after you turn off the heat, so don't overcook it in the pot or it becomes mushy—stop when it's still slightly firm and let carryover cooking finish the job.
  • If you use pre-cooked rotisserie chicken instead of raw, add it with the pasta at the very end just to warm through, otherwise it turns to shreds.
03 -
  • Sauté the aromatics long enough that the onion becomes truly soft—this builds a sweeter, deeper foundation than rushing this step.
  • Taste the broth before adding the pasta and adjust seasoning then, because once pasta goes in it's harder to balance flavors.
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