Ingredients: – 2 boneless, skinless chicken breast – 8 cups chicken broth – 1 cup uncooked pasta (such as penne or rotini) – 1 onion, finely chopped – 2 carrots, diced – 2 celery stalks, diced – 2 cloves garlic, minced
– 1 tablespoon olive oil – 1 teaspoon dried thyme – 1 teaspoon dried oregano – 1/2 teaspoon dried basil – Salt and pepper to taste – Fresh parsley, chopped (for garnish) – Grated Parmesan cheese (optional, for serving)
In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
Add the minced garlic to the pot and sauté for an additional 1-2 minutes, until fragrant. Pour in the chicken broth and add the dried thyme, dried oregano, and dried basil to the pot. Stir to combine.
Bring the broth to a simmer, then add the boneless, skinless chicken breasts. Cover the pot and let the chicken cook in the broth for about 15-20 minutes, or until it is cooked through and no longer pink in the center.
Once the chicken is cooked, remove it from the pot and transfer it to a cutting board. Use two forks to shred the chicken into bite-sized pieces.
While the chicken is cooling slightly, add the uncooked pasta to the pot of simmering broth. Cook the pasta according to the package instructions, stirring occasionally, until it is al dente. Once the pasta is cooked, return the shredded chicken to the pot. Stir well to combine all the ingredients.
Season the soup with salt and pepper to taste. Adjust the seasoning as needed. Ladle the chicken pasta soup into bowls and garnish with chopped fresh parsley. If desired, sprinkle grated Parmesan cheese on top before serving.
This recipe captures the warmth and comfort of a hearty soup, featuring tender chicken, flavorful vegetables, and al dente pasta in a rich and savory broth. It's the perfect meal to cozy up with on a chilly day or whenever you're craving a bowl of comforting goodness.
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