© Ian Knauer
Serve this soup as a plate of pasta and chicken with a bowl of broth on the side. Slideshow: More Chicken Soup Recipes
How to Make It
Step 1
In a large heavy pot, heat the oil over medium heat until hot. Brown the chicken, in batches if necessary, transferring the chicken to a plate as browned, about 6 minutes per batch. Stir the onions, carrots, celery, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, about 8 minutes. Stir in the chicken with any accumulated juices and the stock, and bring to a gentle boil. Cook the soup, stirring occasionally, until the chicken is cooked through, about 20 minutes.
Step 2
Stir in the pasta and cook until al dente. Season the soup with salt and pepper to taste and serve.
