Tomato Chicken Noodle Soup

Name: Tomato Chicken Noodle Soup
Total time: 60 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, chopped; 2 carrots, chopped; 1 celery stalk, chopped; Kosher salt; Freshly ground black pepper; 6 cups chicken stock; 1 (32-ounce) can whole tomatoes in juice; 2 pounds boneless skinless chicken thighs, sliced; 1/2 pound small pasta shells; Fresh basil leaves for garnish

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This soup is even great when served cold like a gazpacho. Slideshow: More Chicken Soup Recipes

By Ian Knauer

Published on November 24, 2015

Tomato Chicken Noodle Soup — Photo: © Ian Knauer

Active Time:

30 mins

Total Time:

1 hrs

Yield:

12 cups

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 carrots, chopped
1 celery stalk, chopped
Kosher salt
Freshly ground black pepper
6 cups chicken stock
1 (32-ounce) can whole tomatoes in juice
2 pounds boneless skinless chicken thighs, sliced
1/2 pound small pasta shells
Fresh basil leaves for garnish

Directions

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 and chicken, then bring to a gentle boil. Cook until the chicken is cooked through, 20 to 25 minutes, then stir in the pasta and boil until al dente. Season the soup with salt and pepper to taste, then serve.