Pasta Soup With Chicken Vegetables (Printable)

Hearty soup with tender chicken, pasta, and fresh vegetables—perfect for warming family dinners.

# 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 (5.3 oz) green beans, trimmed and cut into 1-inch pieces
08 - 1 cup (5.3 oz) frozen peas
09 - 1 can (14 oz) diced tomatoes, undrained
10 - 2 tablespoons fresh parsley, chopped

→ Pasta

11 - 1 cup (3.5 oz) small pasta shapes such as ditalini or elbow macaroni

→ Liquids

12 - 8 cups (64 fl oz) 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 chopped 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 - Stir in zucchini, green beans, diced tomatoes with juices, thyme, basil, bay leaf, salt, and pepper. Mix well.
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 extra parsley or grated Parmesan.

# Expert Advice:

01 -
  • It tastes like genuine comfort without requiring you to stand at the stove for hours.
  • The chicken stays tender, the pasta doesn't turn to mush, and somehow everything finishes cooking at exactly the right moment.
  • You can easily swap vegetables based on what's in your crisper drawer, making it feel less like following orders and more like cooking your own way.
02 -
  • Don't cook the pasta with the lid on once you add it, or it will overcook and turn mushy while you're not watching.
  • The timing works because everything is cut to similar sizes and the chicken pieces cook through in exactly the time it takes for the pasta to become tender.
03 -
  • Cut all your vegetables before you start cooking—once the heat is on, you won't have time to pause and chop, and rushing leads to uneven pieces.
  • If the broth reduces too much during simmering, add hot water rather than cold to keep the cooking temperature steady.
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