If you have a parmesan rind in your fridge, this is the time to pull it out! Slideshow: More Chicken Soup Recipes 

Ian Knauer
December 2014

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© Ian Knauer

Recipe Summary

active:
30 mins
total:
1 hr
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 high heat until hot. Stir in the onion, carrots, celery, 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring occasionally, until golden, about 6 minutes. Stir in the stock, tomatoes with their juices, chicken, parmesan rind (if using), and oregano, then bring to a gentle boil. Cook until the chicken is cooked through, 20 to 25 minutes, then stir in the lasagna noodles and boil until tender, about 5 minutes. Season the soup with salt and pepper to taste, then serve topped with basil leaves.

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