One-Pot Chicken Alphabet Pasta and Vegetable Soup

Name: One-Pot Chicken Alphabet Pasta and Vegetable Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb (450 g) boneless, skinless chicken breast, cut into bite-size pieces (about ¾ inch); 1 medium (150 g) yellow onion, medium, diced; 2 medium (200 g) carrots, medium, peeled and sliced into ¼-inch rounds; 1 can (14.5 oz) (411 g) canned diced tomatoes with juices; 4 cups (960 ml) low-sodium chicken broth; 1 cup (150 g) frozen peas; 1 cup (100 g) alphabet-shaped pasta; 1 tablespoon (15 ml) olive oil; 1 teaspoon (5 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; 2 cloves (6 g) garlic cloves, minced, minced; ½ teaspoon (½ g) dried oregano; 2 tablespoons (8 g) fresh parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A comforting, colorful one-pot soup that comes together in under 30 minutes. Tender chicken, playful alphabet pasta, and a mix of carrots, peas, and tomatoes create a naturally wholesome dish that kids love. The broth is seasoned simply so the fresh vegetable flavors shine through.

Prep: 10 min
Cook: 20 min
Total: 30 min
Makes: 4 servings (about 2 cups per bowl)

Save to My Kitchen Jump to recipe

Steps

Before you start

Have all ingredients prepped and within reach—once the broth comes to a boil, cooking moves quickly
Cut chicken into bite-size pieces so it cooks evenly and is easy for kids to eat
Measure out the pasta before you start (it's easy to over-pour from the box)

1
Heat oil and season chicken
- Heat olive oil in a 5-quart pot over medium-high heat.
- Toss the diced chicken with ½ teaspoon salt and a pinch of black pepper.
- Once oil shimmers, add chicken and cook, stirring occasionally, until the pieces are opaque on the outside and no longer raw-looking, about 4–5 minutes.
- They don't need to be fully cooked through at this stage.
+ Show details− Hide details
Ready when: Chicken is opaque on the outside
Tip: Cut all chicken into similar-size pieces so it cooks evenly and becomes tender quickly.
2
Sauté aromatics
- Add the diced onion and minced garlic, stirring constantly for about 1 minute until fragrant.
- You'll smell the garlic become sweet and potent.
- Don't let the garlic brown.
+ Show details− Hide details
Ready when: Garlic is fragrant and onion begins to soften
Tip: Keep the heat at medium-high and stir constantly so garlic doesn't burn and turn bitter.
3
Add carrots and tomatoes
- Add the sliced carrots and stir to coat with oil, about 30 seconds.
- Pour in the canned diced tomatoes with their juices and sprinkle in the dried oregano.
- Stir well.
+ Show details− Hide details
Ready when: Carrots are coated and ingredients are combined
4
Pour broth and bring to boil
- Add the 4 cups (960 ml) of chicken broth and the remaining ½ teaspoon salt.
- Increase heat to high and bring to a rolling boil, stirring occasionally, about 3–4 minutes.
+ Show details− Hide details
Ready when: Broth reaches a rolling boil
5
Add pasta
- Once boiling, stir in the 1 cup (100 g) of alphabet pasta.
- Make sure all the pasta is submerged beneath the broth.
- Return to a boil, then reduce heat to medium and simmer, stirring occasionally to prevent sticking, for 7–8 minutes.
+ Show details− Hide details
Ready when: Pasta is nearly tender when bitten
Tip: Stir the pasta a few times while it simmers so pieces don't clump or stick to the bottom.
6
Add peas and finish cookingOven 165°F / 75°C
- Stir in the frozen peas and continue simmering for 2–3 minutes until the pasta is completely tender and the peas are heated through.
- The chicken should also be cooked all the way through at this point (internal temperature 165°F / 74°C if you'd like to check).
+ Show details− Hide details
Ready when: Pasta is tender, peas are hot, chicken is cooked through
Tip: Frozen peas don't need much time—they'll thaw and warm in 2–3 minutes. Don't overcook or they'll become mushy.
7
Taste and adjust seasoning
- Remove from heat.
- Taste the soup and add a pinch more salt or black pepper if needed.
- Stir in the fresh parsley if using.
- Ladle into bowls and serve immediately while piping hot.
+ Show details− Hide details
Ready when: Seasoning is balanced to your taste
Tip: Taste before adding salt—canned tomatoes and chicken broth already contain sodium.

Good to know

Tips

The entire pot stays at medium to medium-high heat while the pasta cooks—there's no need for a vigorous boil once pasta is added, or it may break apart and make the broth starchy and cloudy.
If the soup seems too thin at the end, simmer uncovered for an extra minute or two to reduce the liquid slightly. If it's too thick, stir in a bit more broth or water.
This soup is naturally kid-friendly, but you can sneak in extra vegetables by adding finely diced celery, green beans, or spinach in the earlier steps.
For a slightly heartier version, use 1¼ cups (250 ml) alphabet pasta instead of 1 cup—just increase the broth to 4½ cups (1080 ml) to keep the broth-to-pasta ratio right.

Make ahead

You can prepare the ingredients (chop onion, carrot, and garlic, cut the chicken) up to 8 hours ahead and store them in separate airtight containers in the refrigerator. The soup itself is best served fresh, but any leftover soup can be refrigerated and reheated gently.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth or water if the soup has thickened. Do not freeze, as the pasta and vegetables become mushy after freezing and thawing.

Substitutions

alphabet-shaped pasta → Any small pasta shape (ditalini, small shells, or elbow macaroni). The fun of alphabet pasta is the playful letters, but any shape works just as well and cooks at the same rate.
canned diced tomatoes with juices → 1 cup (240 ml) tomato sauce or tomato purée thinned with ¼ cup (60 ml) water. If you don't have canned diced tomatoes, this creates a slightly smoother, more tomato-forward broth.
boneless, skinless chicken breast → Boneless, skinless chicken thighs (about 12 oz / 340 g), cut into bite-size pieces. Thighs have more flavor and stay juicier than breast meat; cook the same way.
frozen peas → Fresh or frozen corn kernels, or diced zucchini. Any mild vegetable works; add corn or zucchini at the same time as the peas.