# 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 chopped onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
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 on the exterior but not fully cooked through.
04 - Add diced zucchini, green beans, canned tomatoes with their juices, dried thyme, dried basil, bay leaf, salt, and pepper. Stir thoroughly to combine.
05 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover with a lid, and simmer for 15 minutes to develop flavors.
06 - Add pasta and frozen peas. Simmer uncovered for 10 to 12 minutes until pasta reaches al dente consistency and chicken is cooked through.
07 - Remove and discard the bay leaf. Stir in fresh chopped parsley and adjust salt and pepper as needed.
08 - Ladle soup into bowls and serve hot. Optionally garnish with additional parsley or grated Parmesan cheese.
