1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
4 cups chicken broth
1 (14.5-ounce) can diced tomatoes
1 cup uncooked small pasta (such as ditalini or small shells)
1/2 cup frozen peas
1/4 cup chopped fresh parsley
Salt and black pepper, to taste
Instructions:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, carrot, and celery and cook until the vegetables are tender, about 5 minutes.
Add the chicken to the pot and cook until it is no longer pink, about 5 minutes.
Pour in the chicken broth and add the tomatoes (with their juices). Bring the mixture to a boil.
Stir in the pasta and reduce the heat to low. Simmer the soup until the pasta is cooked, about 10-12 minutes.
Stir in the peas and parsley and season the soup with salt and black pepper.