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Serve this soup as a plate of pasta and chicken with a bowl of broth on the side. Slideshow: More Chicken Soup Recipes 

Ian Knauer
September 2014

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Credit: © Ian Knauer

Recipe Summary

active:
30 mins
total:
1 hr 15 mins
Yield:
Makes about 12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Stir in the pasta and cook until al dente. Season the soup with salt and pepper to taste and serve.

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