Pasta Soup With Chicken Vegetables (Printable)

Hearty soup featuring tender chicken, pasta, and fresh vegetables in rich broth.

# 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 and Seasonings

12 - 8 cups low-sodium chicken broth
13 - 1 tablespoon olive oil
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 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.
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, or until pasta is al dente and chicken is cooked through.
07 - Remove and discard bay leaf. Stir in fresh parsley and adjust seasoning if needed.
08 - Serve hot, optionally garnished with extra parsley or grated Parmesan.

# Expert Tips:

01 -
  • It's ready in under an hour, which means you can feed a hungry family without stress or complicated techniques.
  • Every vegetable adds its own flavor without overpowering the others, creating layers of taste that feel intentional rather than random.
  • The recipe forgives substitutions, so you can use whatever needs eating before it wilts in your crisper drawer.
02 -
  • Don't let the pasta cook in the broth for longer than the recipe states, or it will turn mushy and release too much starch, making the soup gummy rather than brothy.
  • If you're using rotisserie chicken instead of raw, add it with the pasta at the end so it stays moist and doesn't overcook and shred into stringy bits.
03 -
  • Cut everything roughly the same size so it cooks evenly and the soup feels intentional rather than haphazard.
  • Add the pasta only when you're ready to finish cooking—this prevents it from absorbing all the broth and turning the soup into something closer to risotto than soup.
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