There is something so incredibly comforting about soup, especially chicken soup! There is nothing I want more on a cold day then a blanket and a bowl or two of this soup! It is not hard at all to make yourself and its so much better because you control what goes in!
This is super versatile, you can add any veggie you want, in addition to the shallot, celery and carrot I use here, I love adding zucchini to chicken soup too! This is a great go to recipe when you are in need of a warm the soul kind of meal!
Ingredients
small pasta or noodles, cooked according to pkg
2 large boneless skinless chicken breasts
10 cups water
4 stalks celery, divided
4 carrots, divided
1 red onion, quartered
1 shallot, small dice
2 Tbsp tomato paste
1 can cannellini beans, rinsed and drained
1 bay leaf
a couple handfuls fresh parsley
olive oil
salt and pepper
Preparation
1. Add the water to a pot and bring to a very low simmer. Stir in the tomato paste until dissolved, the bay leaf, parsley, 2 diced carrots, 2 diced celery stalks, red onion and the chicken breasts. Season the salt with salt and pepper. Keep at just below a simmer for about 15-20 minutes until the chicken is cooked through.
2. Remove the chicken, set aside to cool. Strain out the veggies and herbs.
3. In a small pan, over medium heat, add a few drizzles of olive oil, 2 celery stalks (small dice), 2 carrots (small dice), the shallot and salt and pepper. Cook until softened.
4. Add the veggies into the broth and turn the heat up to medium low. Shred the chicken up and add that the the broth as well. Stir in the beans. Taste and season with salt and pepper as needed. Simmer for 1 hour then serve with small pasta or noodles.
Credit: Foodista