1. Heat oil in a skillet and cook chicken until the internal temperature reaches 165°F.

2. Boil pasta according to package. Drain.

3. While pasta is cooking, in a separate pot bring chicken broth to a rolling boil.

4. Divide pasta among bowls and ladle 1 cup of chicken broth into each bowl.

5. Add diced vegetables and chicken. Cover tightly and let steep for 10 minutes to allow flavors to meld and vegetables to soften a bit.

6. To eat, gently spoon noodles from the bottom of the bowl to mix with the vegetables and slurp away!