Old Fashioned Chicken Soup
A warming, hearty soup straight from our Hot Bar with tender chicken, elbow pasta and fresh vegetables in a savory broth. Easy to make vegetarian too.
We offer this feel-good soup frequently at our Hot Bar and many have asked for the recipe. It's perfect for those long winter nights when all you need is a warm, comforting soup to brighten things up. For a delicious vegetarian version, use vegetable stock in place of chicken stock and replace the chicken with seitan, chickpeas, or any other favored substitute.
Yields: 2 servings
Prep time: 45 minutes
Cook time: 30 minutes
Ingredients
Amount |
Ingredient |
|---|---|
2 tbsp |
sunflower oil |
1¼ cups |
carrots |
1¼ cups |
yellow onion |
1 cup |
celery |
2 quarts |
chicken stock |
2 tsp |
dried thyme |
1 |
bay leaf |
1 lb |
chicken breast |
To taste |
salt and black pepper |
1 tbsp |
dried parsley |
1 cup |
elbow pasta |
Instructions
- Heat oil on medium heat.
- Add carrots and onions and cook until onions are translucent and softened, about 15 minutes.
- Add celery, stock, thyme, and bay leaf.
- Bring to a simmer and cook until the vegetables are tender.
- Add whole chicken breast and simmer 12-15 minutes. Remove breast, slice and return to soup.
- Cook elbow pasta separately in boiling salted water. Drain and add to soup. Simmer for 5 minutes.
- Season to taste.
- Add parsley before serving.