With whole vegetables and chicken, this chicken soup stands out from the crowd. Whenever someone is sick or the days start getting colder, my mom’s chicken soup always comes to mind. With no chopping involved, this soup is quick, easy, visually stunning, and wholesome to eat.
Ingredients
- 2 large chicken breasts, skinless and boneless
- 16 cups of water
- 4 celery stocks, whole
- 4 small potatoes, whole and peeled
- 4 small onions, whole and peeled
- 6 carrots, whole and peeled
- 8 garlic cloves, whole
- 2 cups strained tomatoes or diced tomatoes
- 3 tablespoons of extra-virgin olive oil
- ¼ cup fresh parsley, chopped
- 2 tablespoons salt
- 400 grams gluten-free pasta, small type
- such as rings or stars
- pepper to taste
How to Make It
- In a large cooking pot, add the water and chicken. Bring to a boil on high heat, add half of the salt, and then reduce heat to medium-high. Cover and boil until the chicken is cooked through, about 15 minutes. Skim any fat that floats to the top with a slotted spoon and discard.
- Add the celery, potatoes, onions, carrots, garlic, strained tomatoes (or diced tomatoes), and olive oil to the pot. Add the remaining salt, cover, and boil on medium heat for about ten minutes. Reduce heat, cover and simmer on low. Cook until the vegetables are just tender, about an hour. The broth should be reddish-golden in color. Taste and add salt if necessary. I always tend to add more.
- Transfer your chicken to a bowl, shred the meat and return to broth. Cook an additional 5 minutes, add the parsley and remove from heat.
- Bring a well-salted cooking pot to a boil. Cook the pasta per package directions. Drain and return to pot. Add cupfuls of the broth over the pasta.
- Transfer to individual serving bowls. Add some whole vegetables to the plate, top with Parmesan cheese, and serve.
