This is a recipe for a savory chicken soup loaded with vegetables and pasta. Ham or veal can be added for extra flavor. When you don’t feel like eating a heavy meal soup is perfect.
Soups have sustained mankind from the beginning of history. At one time people ate soup at least twice a day. The Celts boiled their meats and soup was made from the water the meat was cooked in.
Serve with salad and homemade bread or with sandwiches. Soup can be lunch. dinner or a midnight meal.
This recipe makes over 4 cups of soup.
- 1 chicken breast or 2 chicken thighs
- 1/3 cup of diced onion
- 1/3 cup of sliced celery
- 1/3 cup of frozen, fresh or canned peas. draubed
- 1/3 cup sliced carrots
- 3 tablespoons of butter
- 4 cups of water
- 3 teaspoons of chicken boullion
- ½ teaspoon each salt and black pepper
- ½ teaspoon of tarragon
- ½ teaspoon of poultry seasoning or sage
- ½ cup or more of pasta
Prepare the vegetables. Heat the butter in a large pot over medium heat. Add the vegetables and sweat them for about 10 minutes. Sprinkle with a pinch of salt and black pepper. Add the water and the full chicken breast; I used a skinless frozen one. If you use cooked chicken dice it and add at this point. Cover and cook until the chicken breast is cooked and can be removed and diced. Add the diced chicken back to the pot. Add the seasonings and heat to boiling. Add the raw pasta and stir a few times before coving the pot and lowing the heat. Simmer the soup until the pasta is well done. Keep over low heat until ready to serve.
Adding a couple tablespoons of finely chopped cooked ham or veal with the vegetables and butter improves the flavor. You could use lunch meat.
Green onions can be used instead of larger onions.
Corn can be added instead of carrots.
If you have homemade chicken or veal broth uses it as part of the water.
Snipped chives would be a nice garnish.