Once you see how easy this is to make, and taste how delicious it is, you will never buy soup out of a can again! You can have this as a main dish as I feel the pasta is filling enough. Serves 3-4.
Everything you need to make this is in the picture below.
6 cups of chicken stock (optional, yes OPTIONAL – I used water ONLY)
1 carrot (sliced round)
2 sticks of celery (sliced into pieces)
1 large onion (sliced)
(the above 3 vegetables can be diced but I am too lazy for that)
6 OZ Dry Pasta
6 boneless skinless chicken thighs sliced into bite sized pieces
3-4 cloves of garlic (minced/chopped)
2 bay leaves
Dried Thyme (4 pinches)
- Heat a pot over medium heat and add enough olive oil to coat the bottom of the pot
- Add the vegetables to the pot. SEASON with salt and pepper. Continue to cook the vegetables until the onions become translucent.
3. Add 4 pinches of thyme, 2 bay leaves and the garlic and cook more. As you cook the dried herbs, you should be able to smell the aromas being released.
4. Add the 6 cups of water (or chicken stock) and season with salt and pepper. Increase the heat and bring everything to a boil.
5. Once boiling, add the chicken, lower the heat and simmer for 30 minutes.
6. Increase the heat to medium and add the pasta. Cook for 10 minutes or until the pasta is cooked to your desired level of firmness.
7. TASTE THE SOUP. Continue to add salt and pepper until it tastes good to you. This is the most important step. Always taste your food before serving it. Correct the taste with salt. Don’t be afraid to use salt. Once you are satisfied with the taste, serve it! BON APPETIT! Enjoy! (note: never buy canned soup again)