Try this homemade Chicken Pea and Pasta Broth from Olive Magazine April 2010 recipe the whole family will love. Made with chicken, pasta, chicken and fr…
This Chicken Pea and Pasta Broth from Olive Magazine April 2010 relies on simple, everyday ingredients such as chicken stock, tiny pasta, frozen peas and parsley (to garnish). It comes together quickly and makes 4 servings, at about 407 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.
Updated Jun 30, 2026