Pasta Soup With Chicken Vegetables (Printable)

Hearty soup with tender chicken, pasta, and fresh vegetables—perfect for warming 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 (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

# Step-by-Step Guide:

01 - In a large soup pot, heat olive oil over medium heat. Add chopped onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Add minced garlic to the pot and cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Stir in chicken cubes and cook for 4-5 minutes until lightly browned on the exterior but not fully cooked through.
04 - Add diced zucchini, green beans, canned tomatoes with their juices, dried thyme, dried basil, bay leaf, salt, and pepper. Stir well to combine all ingredients.
05 - Pour in chicken broth and bring the mixture to a boil. Reduce heat to low, cover the pot, and simmer for 15 minutes to allow flavors to meld and chicken to cook through partially.
06 - Add the pasta and frozen peas to the pot. Simmer uncovered for 10-12 minutes, or until pasta reaches al dente texture and chicken is completely cooked through.
07 - Remove and discard the bay leaf. Stir in fresh chopped parsley and adjust salt and pepper seasoning to taste.
08 - Ladle the soup into bowls and serve hot. Optional garnishes include additional fresh parsley or grated Parmesan cheese.

# Expert Suggestions:

01 -
  • It comes together in under an hour, which means weeknight dinners don't feel like a production.
  • There's enough protein and vegetables that you're not reaching for seconds out of hunger—it actually satisfies.
  • The flavor deepens as it sits, so leftovers taste even better the next day than they did fresh.
02 -
  • Don't skip sautéing the aromatics first; that golden-brown moment is where the depth of flavor comes from, and rushing it makes the soup taste thin and flat.
  • Add the pasta near the end instead of at the beginning because pasta keeps absorbing liquid and can turn the soup into something closer to risotto if you're not careful.
03 -
  • Cut your vegetables while the pot is heating so you're not standing around waiting—this is how you actually finish in the time promised.
  • If the soup ever tastes underseasoned at the end, it's usually because the broth needed salt, not because you need more herbs. Add salt in small pinches and keep tasting.
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