Chicken Soup with Root Vegetables and Pasta

Chicken Soup with Root Vegetables and Pasta

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3-4 medium carrots, peeled and sliced into chunks
• 2-3 medium potatoes, peeled and diced
• 2 parsnips, peeled and diced (optional)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 8 cups chicken broth
• 2-3 cups cooked chicken, shredded or diced (you can use rotisserie chicken for convenience)
• 1 cup small pasta (like ditalini, rigatoni, or elbow macaroni)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Sauté the Vegetables:

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the diced onion and sauté for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

2. Add the Root Vegetables:

1. Add the sliced carrots, diced potatoes, and parsnips (if using) to the pot.
2. Stir in the dried thyme and sage, cooking for another 2-3 minutes to combine the flavors.

3. Add the Broth and Chicken:

1. Pour in the chicken broth and bring the mixture to a boil.
2. Reduce the heat to low, cover, and let the soup simmer for about 20-25 minutes, or until the vegetables are tender.

4. Cook the Pasta:

1. While the soup is simmering, cook the pasta separately according to the package instructions until al dente. Drain and set aside.

5. Add the Cooked Chicken:

1. Stir the shredded or diced chicken into the soup and simmer for an additional 5-7 minutes, until the chicken is heated through.

6. Combine Pasta and Season:

1. Add the cooked pasta to the soup just before serving, or ladle the soup over the pasta in individual bowls to prevent the pasta from getting too soft.
2. Season the soup with salt and freshly ground black pepper to taste.

7. Serve:

1. Ladle the soup into bowls and garnish with freshly chopped parsley.

8. Enjoy:

1. Serve the soup hot, accompanied by crusty bread or crackers if desired.

Tips:

• Root Vegetables: Feel free to add other root vegetables like turnips or sweet potatoes for additional flavor and nutrition.
• Make it Creamy: For a creamier version, you can add a splash of cream or milk towards the end of cooking.
• Storage: The soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove, and add a little more broth if needed.

This Chicken Soup with Root Vegetables and Pasta is a wholesome and comforting meal, perfect for warming up on a chilly day. Enjoy!