Homemade Chicken Soup with Pasta
Chicken soup is good for the soul – especially when it’s homemade. But these days, people would rather open a can instead of making it from scratch – until now. My recipe for Homemade Chicken Soup with Pasta tastes like you spent all day in the kitchen but it is done in under 30 minutes. Perfect for a weeknight dinner, or quick lunch, or even a first course of a Celebration meal. Never reach for that can of chicken noodle soup again.
8 cups chicken stock
1 pound boneless-skinless chicken thighs (about 6) cut to small bite size pieces
1 large onion diced small
2 carrots diced small
2 celery ribs diced small
3 cloves garlic, minced
1 bay leaf
1 cup small pasta such as ditalini, tiny shells, tiny bow ties or alphabets
1 tablespoon olive oil
Salt & Pepper
Heat the oil in a large pot over medium heat. Add the chicken, and season with salt and pepper. Once browned, remove with a slotted spoon and set aside.
Add the onion, celery and carrots, and allow to soften for 3-4 minutes. Stir in the garlic and allow to cook for another 2-3 minutes.
Add the chicken pieces, stock and the bay leaf. Bring to a full boil, then add the pasta and reduce the heat. Simmer until the pasta is done and vegetables are tender, another 8 to 9 minutes. Serve immediately.
Optional: Just before serving, add in a head of escarole that’s been washed and chopped. If you can’t find escarole, use spinach.