# 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 Fat
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. Sauté for 5 minutes until softened and fragrant.
02 - Add minced garlic and cook for 1 minute until aromatic, stirring constantly to prevent burning.
03 - Stir in chicken cubes and cook for 4 to 5 minutes until lightly browned on the surface but not fully cooked through.
04 - Stir in zucchini, green beans, diced tomatoes with their juices, thyme, basil, bay leaf, salt, and pepper. Mix thoroughly to combine.
05 - Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes to allow flavors to meld and chicken to cook through.
06 - Add pasta and peas, then simmer uncovered for 10 to 12 minutes until pasta reaches al dente texture and chicken is fully cooked through.
07 - Remove and discard the bay leaf. Stir in fresh parsley and adjust seasoning with salt and pepper as needed before serving.
08 - Ladle soup into bowls and serve hot. Garnish with additional fresh parsley or grated Parmesan cheese if desired.
