A hearty bowl featuring tender chicken, al dente pasta, and fresh vegetables simmered in aromatic chicken broth.
# What You’ll Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (approximately 14 ounces), 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 ounces) green beans, trimmed and cut into 1-inch pieces
08 - 1 cup (5.3 ounces) frozen peas
09 - 1 can (14 ounces) diced tomatoes, undrained
10 - 2 tablespoons fresh parsley, chopped
→ Pasta
11 - 1 cup (3.5 ounces) small pasta shapes (ditalini or elbow macaroni)
→ Liquids
12 - 8 cups (64 ounces) 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 - Heat olive oil in a large soup pot over medium heat. Add chopped onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften and onions turn translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add cubed chicken to the pot and cook for 4-5 minutes, stirring occasionally, until lightly browned on all sides but not fully cooked through.
04 - Add diced zucchini, green beans, diced tomatoes with their juices, dried thyme, dried basil, bay leaf, salt, and pepper. Stir thoroughly to combine all ingredients.
05 - Pour in chicken broth and bring mixture to a boil. Reduce heat to low, cover, and simmer for 15 minutes to develop flavors.
06 - Add pasta and frozen peas. Simmer uncovered for 10-12 minutes until pasta is al dente and chicken is cooked through completely.
07 - Remove and discard bay leaf. Stir in fresh parsley and adjust seasoning with additional salt and pepper if desired. Serve hot, optionally garnished with extra parsley or grated Parmesan cheese.
