Saute The Chicken: Heat the olive oil in the soup pot over medium heat. Add the diced chicken and cook until browned on all sides. This should take about 5 minutes.
Add Aromatics: Stir in the chopped onion and minced garlic, sautéing until they’re fragrant and the onion is translucent.
Vegetable Medley: Toss in the carrots, celery, zucchini, and green beans. Cook for an additional 5 minutes, allowing the vegetables to soften.
Tomato Magic: Pour in the diced tomatoes and their juice. This adds a wonderful depth of flavor to the soup.
Broth Time: Pour in the chicken broth, and season with thyme, oregano, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes.
Pasta Perfection: Add your pasta of choice and cook until al dente. This usually takes around 10 minutes.
Serve and Garnish: Ladle the soup into bowls, and garnish with fresh parsley. The vibrant green adds a pop of color and a burst of freshness to each bowl.
