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 such as ditalini or elbow macaroni

→ Liquids and Oil

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

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in chicken cubes and cook for 4-5 minutes until lightly browned but not fully cooked through.
04 - Add zucchini, green beans, diced tomatoes with their 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, then simmer uncovered for 10-12 minutes until pasta reaches al dente texture and chicken is cooked through.
07 - Remove and discard bay leaf. Stir in fresh parsley and adjust seasoning as needed.
08 - Ladle soup into bowls and serve hot, optionally garnished with additional fresh parsley or grated Parmesan cheese.

# Expert Suggestions:

01 -
  • It's the kind of meal that feels like a hug in a bowl, with enough vegetables and chicken to make you feel genuinely nourished.
  • You can have it on the table in under an hour, which means weeknight dinners stop being stressful.
  • Every spoonful tastes like you've been simmering it all day, even though you haven't.
02 -
  • Don't add the pasta until near the end or it'll absorb too much broth and turn into something that's more starch than soup—I made this mistake once and had to add more broth at the table.
  • The chicken really does only need that initial light browning; cooking it all the way through first makes it tough and rubbery by the time you eat it.
03 -
  • Don't be shy with the parsley at the end—it should look like you actually care enough to garnish, and it genuinely changes how the soup tastes on your tongue.
  • If your broth tastes too salty, add a peeled potato while it simmers and remove it before serving; it absorbs excess salt like magic.
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