Pasta Soup With Chicken Vegetables (Printable)

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

# Directions:

01 - Heat olive oil in a large soup pot 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 until vegetables are tender and chicken is nearly cooked through.
06 - Add pasta and peas. Simmer uncovered for 10 to 12 minutes until pasta reaches al dente texture and chicken is fully cooked through.
07 - Remove and discard bay leaf. Stir in fresh parsley and adjust seasoning with salt and pepper as needed.
08 - Ladle into bowls and serve hot, optionally garnished with additional fresh parsley or grated Parmesan cheese.

# Top Tips:

01 -
  • It comes together in under an hour, which means weeknight dinners don't feel like a second job.
  • The vegetables stay tender-crisp instead of dissolving into mush, so every spoonful feels intentional.
  • Freezes beautifully—make a double batch and thank yourself on a chaotic Tuesday.
  • Tastes even better the next day once all the flavors have gotten acquainted overnight.
02 -
  • Don't overcook the pasta in the soup—it continues softening even after you turn off the heat, so al dente now means perfect later.
  • The chicken is done when there's no pink inside and it reaches 165°F internally; underdone chicken is never worth the risk.
  • If your soup tastes a bit flat at the end, that bay leaf might not have done its job—a pinch of dried thyme stirred in raw at the end can rescue it.
03 -
  • Taste and adjust seasoning three times—at the beginning, middle, and end—because the broth concentrates as it cooks and your palate changes.
  • Don't use the bay leaf as an excuse to skip tasting; it adds depth but isn't a substitute for proper seasoning, and removing it before service prevents anyone from biting into a bitter surprise.
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