I prefer to cut the vegetables in a consistent size when preparing the soup ingredients. That’s so the diner gets a spoonful of all the flavors, instead of one vegetable crowding out another. Keep in mind that the longer the soup rests the more liquid the pasta or rice will absorb and it may become stew-like. Serve immediately or prepare the pasta separately and add to the soup just before serving. Make a vegetarian version by substituting the chicken and chicken broth with 3 cups of prepared white beans and low-sodium vegetable broth. You'll need to rename the soup to something like Fabulous White Bean and Herb Soup.