simple weeknight chicken soup
 
 
Ingredients
  • 2 bone-in, skin on chicken breasts
  • olive oil
  • kosher salt and freshly ground pepper
  • 10 cups (80 ounces) chicken stock, or more if needed – if you have homemade stock, great! I did not, so I used 2.5 32 oz boxes of organic chicken stock
  • 2-3 stalks celery, medium-diced
  • 3 medium-sized carrots, medium-diced
  • 1 cup small pasta such as Fregola Sarda, tubetini, orzo, stars or 2 cups wide-egg noodles – I used Fregola Sarda pasta as I wanted a chewier and firmer pasta, and I'm not a big fan of using egg noodles as they tend to get soggy. For those of you that are local, Paradise Foods carries this pasta
  • ¼ cup chopped fresh parsley
Instructions
  1. Preheat oven to 350 degrees.
  2. Place the chicken breasts skin side up on a rimmed baking sheet. Rub them with olive oil and sprinkle with salt and pepper.
  3. Roast the chicken breasts for 35 to 45 minutes, or until chicken is cooked through. The breasts I get locally are always huge, so they usually take between 45-60 minutes. I always use my meat thermometer here and take the chicken out when it reaches an internal temperature of 165º.
  4. Note: For time efficiency, the chicken can be roasted and shredded up ahead of time and stored in the refrigerator until needed.
  5. When the chicken is cool enough to handle, remove the meat from the bones, discard the skin, shred the chicken meat, and set aside. I usually do this step when my broth is simmering, see below.
  6. While the chicken is cooking, you can prep all of the ingredients. Wash and chop up the carrots, celery, parsley and measure out your cup of pasta. Be casual when chopping up your veggies, I just did a medium dice. They don't have to be tiny or perfectly uniform in size. That's what I love about making soup, nothing has to be perfect, it's sort of like life, right?
  7. When the chicken is finished cooking, pour the 10 cups of chicken stock into a large dutch oven or soup pot, and bring it to a simmer. I turn up the heat to medium-high here. Just keep an eye on the soup and watch for bubbles start to break to the surface right before a full-boil.
  8. When the stock comes to simmer/boil, add in the 1-cup pasta, the diced carrots and celery, and cook uncovered for 6 to 8 minutes for orzo or standard white pasta, and 10 minutes for the fregola pasta or egg noodles. I just set my timer for 10 minutes and the soup is perfect every time. You only want to cook the pasta till its tender, as the pasta will absorb the broth and continue to get tender as it sits in the soup.
  9. I usually shred up my chicken while the pasta and vegetables are cooking away.
  10. Add the shredded chicken and parsley and heat through. This step only takes a minute or two if the chicken is still warm from the oven.
  11. Season to taste with salt and pepper. If you feel like you need to add a bit more stock because you had huge chicken breasts, or you just like more stock in your soup, then feel free to add more at this point.
  12. My kids are not big celery fans, so sometimes we omit the celery and add in some fresh spinach at the end along with the chicken and parsley.
Nutrition Information
Serving size: serves 6
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2013/12/simple-weeknight-chicken-soup/