- 6 cups low-sodium chicken broth
- 2 carrots, diced
- 1 cup alphabet pasta
- kosher salt
- 1 10-ounce package frozen peas (2 cups)
- Place the broth in a large saucepan and bring to a boil. Add the carrots, pasta, and ¼ teaspoon salt. Simmer until the carrots and pasta are tender, 6 to 8 minutes. Stir in the peas and cook until heated through, 1 to 2 minutes.