In a large saucepan, bring the chicken broth to a boil. Add chicken, chopped onion, Italian seasoning, garlic powder and pasta and return to a boil.
When pasta and chicken are halfway cooked, add the frozen veggies and the canned beans to the boiling broth. Return to a boil and cook until pasta is al dente, chicken is cooked through and veggies are tender. Chicken is done when punctured with a fork and juices run clear. Internal temperature must reach 165°F.
Add salt and pepper to taste.