Pasta Soup With Chicken Vegetables (Printable)

Hearty soup featuring tender chicken, pasta, and mixed vegetables in flavorful broth.

# What you 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

# How to make it:

01 - In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté 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 - 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 salt and pepper as needed.
08 - Ladle into bowls and serve hot, optionally garnished with additional fresh parsley or grated Parmesan cheese.

# Helpful Hints:

01 -
  • The way the pasta plumps up and absorbs all those savory chicken flavors will make you question why you ever bothered with canned soup.
  • Its endlessly adaptable to whatever vegetables are wilting in your crisper drawer, turning potential food waste into something spectacular.
02 -
  • If you add the pasta too early, it will turn to mush by the time everything else is done cooking.
  • The soup thickens substantially as it sits because the pasta continues absorbing liquid, so you might need to add extra broth when reheating leftovers.
03 -
  • Reserve the rind from Parmesan cheese in your freezer, then toss it into the pot while the soup simmers for an incredible depth of flavor that cant be achieved any other way.
  • Stirring a spoonful of pesto into your individual bowl just before eating transforms the soup into something restaurant-worthy with minimal effort.
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