Chicken Soup with Pasta Shells, Peppers and Peas

If you need a chicken soup hug, look no further. The ultra-flavorful chicken in this soup cooks right in the savory broth with sweet bell peppers, red onion, garlic, oregano, basil, and thyme. Each hearty spoonful is super brothy, perfectly herby, and totally comforting. And you can even start with frozen chicken!

And I know all this because I did it; with frozen chicken! I simply pulled two chicken breasts from the freezer and nestled them into the simmering, veggie-studded broth. It cooked up perfectly, and absorbed a rich, wonderful flavor as it simmered. All that flavor... infused into the chicken from the very beginning.

I especially love the vegetable combination in this soup. Carrots and corn are traditionally added to chicken soup - but I opted for red bell pepper instead. And red onion, which is sweeter than white. The sweetness of the bell pepper and onion played well with the floral quality of the oregano, basil and thyme. They made perfect dance partners.

About the pasta: I used shells this time - just for fun. You can use any pasta shape and/or egg noodles. Gluten-free pasta and rice work too.

Chicken Soup with Pasta Shells, Peppers and Peas

8 ounces small or medium pasta shells
1 tablespoon olive oil
1 red bell pepper, seeded and chopped
1/2 cup chopped red onion
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and ground black pepper
4 cups chicken broth
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
2 boneless skinless chicken breast halves
1/2 cup frozen peas, keep frozen until ready to use
Chopped fresh parsley for serving

Cook the pasta according to the package directions. Drain and cover with foil to keep warm.
Meanwhile, heat the oil in a large stock pot or saucepan over medium heat. Add the pepper, onion and garlic and cook for 3 minutes, until soft. Add the oregano, basil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 30 seconds, until the herbs are fragrant. Add the broth, tomato paste and Worcestershire sauce and bring to a simmer. Add the chicken and return to a simmer. Reduce the heat to medium-low and simmer for 10 minutes, until the chicken is cooked through. Remove the chicken from the pot and shred with a fork. Return the shredded chicken to the pot with the pasta and peas. Simmer for 2 to 3 minutes to heat through. Season to taste with salt and pepper.
Ladle the soup into bowls and top with the parsley.
Serves 4