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No cans or cubes of chicken stock here ~ I simmered boneless, skinless chicken breasts in water (with herbs) to make my own broth. It's much healthier since you can control the sodium you use, and I put herbs into the water too. A hearty, main dish soup that just needs a green salad (and maybe some garlic bread) to round out the meal.
Homemade CHICKEN VEGETABLE PASTA SOUP
BROTH: (skip if using leftover chicken)
About 1 lb. boneless, skinless chicken (breasts or thighs) ~ or more
6-8 cups of water………………………………….2-3 tsp. Kosher, sea or pink Himalayan salt
about 1 tsp. black pepper............…………........about 1 tsp. dried oregano leaves, crushed
either 1 sprig fresh Rosemary ~or~ 1 tsp. dried rosemary leaves, crushed
***
SOUP:
2 TB chopped fresh parsley………………………1 tsp. dried basil leaves, crushed
1 fresh rosemary sprig or about 1 tsp. dried rosemary, crushed
1 small white or yellow onion……………………2 tsp. dried oregano, crushed
2 tsp. crushed or minced garlic………………….Kosher salt to taste (1-2 tsp)
1 tsp. pepper………………………………………..7-8 cups fresh chicken broth
(or 7-8 cups water + 2 TB chicken or vegetable Better than Bouillon)
2 carrots, peeled & thinly sliced…………………2 stalks celery, sliced
about 1-2 cups (I always put too much in) small soup pasta (I used ditalini) ~ dry (don't cook it first) ~ can be gluten-free
1 can diced tomatoes (I get Italian seasoned ~ petite diced)
***
Put the chicken and salt into a large pot or Dutch oven, with at least 8-10 cups of water and the rest of the broth ingredients. Bring it to a boil; then lower the heat to simmer and continue to simmer for 30-45 minutes (until the chicken is cooked through). Take the chicken out of the pot and shred or cube it to use in the soup.
** NOTE: If you want to cook more chicken in here to use another day, that’s fine! Put any extra chicken into freezer baggies and pop into the freezer. Just add more water for extra chicken. ALSO, you’ll have extra fresh broth too. So, you can put that into jars or containers in the refrigerator for another day, or freeze it in freezer containers. **
Put the cubed/shredded chicken into a large soup pot or Dutch oven with the rest of the ingredient (EXCEPT the pasta). Simmer this for at least 30-45 minutes (until the veggies are soft) or up to several hours. Put in the dry pasta about 15 minutes before you want to serve it. Taste and adjust salt and pepper, if needed. **
Homemade CHICKEN VEGETABLE PASTA SOUP
BROTH: (skip if using leftover chicken)
About 1 lb. boneless, skinless chicken (breasts or thighs) ~ or more
6-8 cups of water………………………………….2-3 tsp. Kosher, sea or pink Himalayan salt
about 1 tsp. black pepper............…………........about 1 tsp. dried oregano leaves, crushed
either 1 sprig fresh Rosemary ~or~ 1 tsp. dried rosemary leaves, crushed
***
SOUP:
2 TB chopped fresh parsley………………………1 tsp. dried basil leaves, crushed
1 fresh rosemary sprig or about 1 tsp. dried rosemary, crushed
1 small white or yellow onion……………………2 tsp. dried oregano, crushed
2 tsp. crushed or minced garlic………………….Kosher salt to taste (1-2 tsp)
1 tsp. pepper………………………………………..7-8 cups fresh chicken broth
(or 7-8 cups water + 2 TB chicken or vegetable Better than Bouillon)
2 carrots, peeled & thinly sliced…………………2 stalks celery, sliced
about 1-2 cups (I always put too much in) small soup pasta (I used ditalini) ~ dry (don't cook it first) ~ can be gluten-free
1 can diced tomatoes (I get Italian seasoned ~ petite diced)
***
Put the chicken and salt into a large pot or Dutch oven, with at least 8-10 cups of water and the rest of the broth ingredients. Bring it to a boil; then lower the heat to simmer and continue to simmer for 30-45 minutes (until the chicken is cooked through). Take the chicken out of the pot and shred or cube it to use in the soup.
** NOTE: If you want to cook more chicken in here to use another day, that’s fine! Put any extra chicken into freezer baggies and pop into the freezer. Just add more water for extra chicken. ALSO, you’ll have extra fresh broth too. So, you can put that into jars or containers in the refrigerator for another day, or freeze it in freezer containers. **
Put the cubed/shredded chicken into a large soup pot or Dutch oven with the rest of the ingredient (EXCEPT the pasta). Simmer this for at least 30-45 minutes (until the veggies are soft) or up to several hours. Put in the dry pasta about 15 minutes before you want to serve it. Taste and adjust salt and pepper, if needed. **
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