Save My neighbor stopped by on a chilly Tuesday evening, and I had nothing but chicken breasts and whatever vegetables lingered in my crisper drawer. She sat at the counter while I started chopping, and by the time steam rose from the pot, she was already asking for the recipe. That's when I realized this soup wasn't just about throwing things together—it was about creating something that made people want to linger in your kitchen.
I made this soup last winter when my kids were sick, and watching them actually ask for seconds felt like a small victory. There's something about homemade chicken soup that goes beyond nutrition—it's comfort in a bowl, and they felt it.
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Ingredients
- Boneless, skinless chicken breasts (2, about 400 g): Cut them into small cubes so they cook quickly and distribute throughout the soup evenly; they'll stay tender if you don't let them brown too much.
- Carrots (2 medium): Their natural sweetness builds the soup's foundation, and peeling them takes just a minute.
- Celery stalks (2): This is the unsung hero that deepens the broth's flavor in a way you'll taste but not quite name.
- Onion (1 medium): Finely chop it so it melts into the broth rather than sitting as distinct pieces.
- Garlic (2 cloves): Mince it finely and add it after the softer vegetables so it doesn't burn and turn bitter.
- Zucchini (1 medium): Dicing it small means it absorbs the broth's flavor and cooks in minutes.
- Green beans (1 cup): They add a slight earthiness and keep their color if you don't overcook them.
- Frozen peas (1 cup): Add them late in cooking so they stay bright and don't turn to mush.
- Diced tomatoes (1 can, 400 g): Don't drain them—those juices are liquid gold for the broth.
- Fresh parsley (2 tablespoons): Stir it in at the very end so it stays green and vibrant.
- Small pasta (1 cup): Ditalini or elbow macaroni works best because they're small enough to nestle into each spoonful.
- Low-sodium chicken broth (8 cups): Low-sodium lets you control the salt and prevents the soup from becoming too salty as it simmers.
- Olive oil (1 tablespoon): This gets things started and carries the aroma of the vegetables as they soften.
- Dried thyme and basil (1 teaspoon each): These herbs feel like a whisper of Mediterranean warmth in every spoonful.
- Bay leaf (1): Remove it before serving, but it quietly enhances everything while it cooks.
- Salt and black pepper: Taste as you go because the broth varies, and you want to season to your preference.
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Instructions
- Heat the oil and start your base:
- Pour olive oil into a large pot over medium heat and add the chopped onion, carrots, and celery. You'll notice the kitchen fill with that classic soup smell within moments. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften slightly and the onion turns translucent.
- Wake up the garlic:
- Add your minced garlic and let it cook for just 1 minute—you want it fragrant but not browned. The smell will tell you exactly when it's ready.
- Brown the chicken lightly:
- Toss in your chicken cubes and stir them around for 4 to 5 minutes until they lose their raw appearance. They don't need to be fully cooked yet; they'll finish in the broth.
- Build the soup:
- Add the zucchini, green beans, diced tomatoes with their juice, thyme, basil, bay leaf, salt, and pepper. Stir everything together so the seasonings distribute evenly.
- Bring it to life with broth:
- Pour in your chicken broth and turn the heat up to bring everything to a gentle boil. Once it's bubbling, reduce the heat, cover the pot, and let it simmer for 15 minutes.
- Add the pasta and peas:
- Stir in your small pasta and frozen peas, then simmer uncovered for 10 to 12 minutes until the pasta is tender but still has a slight bite. The chicken will be fully cooked through by now.
- Finish and taste:
- Fish out the bay leaf with a spoon, then stir in the fresh parsley. Taste a spoonful and adjust the salt and pepper—this is your moment to make it exactly how you like it.
Save There's a moment, usually just after I've finished a bowl of this soup and pushed the empty bowl away, where I realize how quietly satisfying simple food can be. It doesn't need to be fancy or fussy to make someone feel truly cared for.
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When to Make This
This soup shows up in my kitchen most when the weather turns cool or when someone needs comfort that comes in a warm bowl. It's also the recipe I turn to when I want to cook something nourishing without spending hours in the kitchen. On weeknights when you're tired but still want to feed your family well, this is the answer.
How to Make It Your Own
The beauty of this soup is that it adapts to whatever you have on hand or whatever you're craving. Swap the zucchini for bell peppers if that's what's in your produce drawer, or trade the green beans for corn or fresh spinach. If you have rotisserie chicken already cooked, shred it and add it along with the pasta—you'll save yourself 10 minutes. Some days I add a splash of white wine with the tomatoes, and other times I skip it entirely.
Storage and Leftovers
This soup keeps beautifully in the refrigerator for up to 4 days in an airtight container, and it actually tastes better the next day once the flavors have had time to mingle. You can also freeze it for up to 3 months, though I usually cool it completely first and leave an inch of space at the top of the container so it has room to expand. On those mornings when you want something warm and ready to go, there's nothing quite like thawing a portion for lunch.
- Let the soup cool to room temperature before refrigerating so it doesn't warm up your whole fridge.
- If the pasta absorbs too much liquid while storing, simply add more broth when you reheat it.
- Reheat gently on the stove rather than in the microwave so the flavors stay balanced and the pasta doesn't overcook.
Save This is the kind of recipe that lives in your repertoire quietly, ready whenever you need it. Make it once and you'll understand why it's been feeding families for generations.
Recipe FAQ
- → What type of pasta works best?
Small pasta shapes like ditalini, elbow macaroni, or small shells are ideal because they scoop up easily with a spoon. These shapes hold their texture well during simmering and provide the perfect bite-to-broth ratio.
- → Can I make this ahead of time?
Yes, the flavors actually improve overnight. However, the pasta may absorb more liquid, so you may need to add extra broth when reheating. For best results, cook the pasta separately and add it just before serving if planning to store the soup.
- → How do I prevent the pasta from getting mushy?
Add the pasta during the last 10-12 minutes of cooking and check frequently. The pasta continues cooking in the hot liquid even after heat is removed, so aim for slightly al dente when you take the pot off the stove.
- → Can I use rotisserie chicken?
Absolutely. Rotisserie chicken adds wonderful depth of flavor. Shred or cube the meat and add it during the last 5 minutes of cooking, just long enough to heat through. This also cuts your prep time significantly.
- → What vegetables can I substitute?
Spinach, corn, bell peppers, or butternut squash work beautifully. Kale adds hearty nutrition, while diced potatoes make it even more filling. The soup is very forgiving—use what you have on hand.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. The pasta will continue absorbing liquid, so add a splash of broth or water when reheating. This soup also freezes well for up to 3 months.
