Pasta Soup With Chicken Vegetables (Printable)

Hearty soup with tender chicken, pasta, and fresh vegetables—perfect for warming family dinners in 50 minutes.

# 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

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

# How To Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, cooking 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 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 10–12 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 as needed.
08 - Ladle into bowls and serve hot, optionally garnished with additional parsley or grated Parmesan cheese.

# Expert Advice:

01 -
  • It uses simple ingredients you probably already have, so theres no special shopping trip required.
  • The soup gets better as it sits, which means leftovers are even more flavorful the next day.
  • You can sneak in almost any vegetable your family needs to eat without anyone complaining.
  • Its filling enough to be dinner on its own, but light enough that you dont feel weighed down afterward.
02 -
  • If you add the pasta too early, itll soak up too much broth and turn mushy, so wait until the vegetables are tender.
  • Dont skip removing the bay leaf before serving, biting into one is unpleasant and can startle your guests.
  • If reheating leftovers, you may need to add extra broth because the pasta continues absorbing liquid overnight.
03 -
  • Cut all your vegetables to roughly the same size so they cook evenly and every spoonful has balanced texture.
  • Taste the soup after adding the pasta, because the starch can dull the seasoning and youll likely need a pinch more salt.
  • If you want a thicker soup, mash a few of the carrots against the side of the pot before adding the pasta to naturally thicken the broth.
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