Sometimes you just want a bowl of soup, and seeing I just made a roast chicken on Saturday (see previous post), I decided to use some of that chicken for this soup. If you are into making your own chicken stock, this would be an excellent time to use it, though to be honest, I cheated by using low-sodium chicken broth from the shops. If you are going with the “from the store” variety, make sure you get low or no sodium broth — always easier to add on your own than have too salty soup. Hearty and nourishing on this first day of February.
Ingredients
3 cups prepared roast chicken, bit sized pieces
8 cups low-sodium chicken broth
1/2 cup onion, coarsely diced
1 cup celery, chopped to 1/2 inch
1 cup carrots, chopped to 1/2 inch
6 ounces angel hair pasta, uncooked + broken to small lengths
3 tablespoons fresh parsley, chopped (optional)
salt and pepper to taste
Directions
Remove chicken from bones and chop into bite-sized pieces. Measure 3 cups for the soup.
Pour chicken broth in a large stock pot; bring to a boil. Chop onion; slice celery and carrots. Add chicken and vegetables, and bring to a boil and cook approximately 10 minutes. Add pasta and cook for an additional 3-4 until noodles are al dente. Taste and season as necessary. Serve with parsley, optional.
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