Pasta Soup With Chicken and Vegetables (Printable Version)

Hearty soup with tender chicken, pasta, and fresh vegetables for cozy 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

# Directions:

01 - In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until vegetables are 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 - 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 to 12 minutes until pasta is al dente and chicken is cooked through.
07 - Remove and discard bay leaf. Stir in fresh parsley and adjust seasoning as needed.
08 - Serve hot, optionally garnished with additional parsley or grated Parmesan cheese.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you've been tending it all day.
  • The pasta absorbs all those herbaceous, brothy flavors while the chicken stays incredibly tender.
  • You can swap vegetables based on what's in your crisper drawer without throwing off the balance.
02 -
  • Don't fully cook the chicken in step three, or it will become rubbery by the time the soup finishes simmering.
  • Add the pasta and peas toward the very end, not at the beginning, or they'll fall apart and turn the broth cloudy.
03 -
  • If you have time, use rotisserie chicken instead—shred it and add it with the pasta at the end so it stays tender and picks up the broth's flavor.
  • For a gluten-free version, swap the regular pasta for a gluten-free alternative and double-check that your broth and any store-bought seasonings are also certified gluten-free.
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