Pasta Soup With Chicken and Vegetables (Print View)

Hearty soup with tender chicken, pasta, and fresh vegetables—ready in under an hour.

# Components:

→ Poultry

01 - 2 boneless, skinless chicken breasts (approximately 14 ounces), 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 ounces) 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

# Method:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, cooking 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 - Stir in zucchini, green beans, diced tomatoes with juices, thyme, basil, bay leaf, salt, and pepper. Mix thoroughly.
05 - Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
06 - Add pasta and peas, then simmer uncovered for 10 to 12 minutes until pasta reaches al dente and chicken is fully 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 Advice:

01 -
  • It comes together in under an hour, which means dinner doesn't feel like a production.
  • One pot means less cleanup, more time to actually enjoy the meal with whoever's at your table.
  • The vegetables soften into the broth so naturally that even picky eaters stop noticing they're eating something healthy.
02 -
  • Don't skip removing the bay leaf before serving; someone will find it in their spoon and it'll be awkward.
  • The pasta will continue absorbing broth after you turn off the heat, so if you prefer a brothier soup, add an extra half cup of liquid at the end.
03 -
  • If you want to prep ahead, chop all your vegetables the night before and store them in separate containers—everything except the chicken and herbs can be ready to go.
  • Tasting the broth at different stages teaches you how salt and seasonings evolve as the soup cooks, which makes you a better cook for every other dish you make.
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