This soup is easy, comforting, and packed with color and flavor. Save time by using already cooked chicken, but don't skip the Orecchiette noodles that taste like little dumplings! This is a large batch that's perfect for large family meals or leftovers.
3cupscooked Orecchiette noodlesabout 2 cups dried ( I always cook more and keep some for leftovers)
For Grilling the Chicken
1 ½lbschicken breast or chicken thigh4 cup shredded
2tablespoonwater
2pinchessea saltor to taste
2pinchesfreshly ground black pepperor to taste
¼teaspoongarlic granules
¼teaspoondried basil
¼teaspoonground thyme
⅓cupsjuice saved from cooked chicken to use later
For the Remainder of the Soup
2tablespoonolive oil
1 ¾cupssliced carrots
2cupsdiced yellow onion1 medium onion
2tablespoonminced garlic cloves4-6 cloves
¾cupsdiced celery
⅓cupscelery ends and leavesoption to use another ⅓ cup diced celery
1teaspoongarlic granules
1teaspoonground thyme
½teaspoondried basil
1teaspoonrubbed sage
¼teaspoonsea saltor salt to taste
7cupslow sodium vegetable broth
½cupsfreshly chopped parsley
Instructions
Make the Noodles
In a medium-sized saucepan fill about half way with water and heat to a boil. Add noodles and cook for about 10-12 minutes (until just al dente).
Cook the Chicken
In a medium-size skillet add 2 tablespoon water and chicken seasonings to both sides of chicken breast. Cook on Lo for about 45 minutes or until just cooked (don't overcook it since it will be heated up again with the remainder of the soup).
Make the Remainder of the Soup
Heat a large saucepan/soup pot (at least 5 qt.) on low-medium heat (level 3) add 2 tablespoon olive oil. Once hot add sliced carrots, diced onion, and minced garlic. Sauté for 8-10 minutes, covered. Stir occasionally to avoid sticking.
To the soup pot add chopped celery, celery ends/leaves., and spices: 1 teaspoon garlic granules, 1 teaspoon ground thyme, ½ teaspoon dried basil, and 1 teaspoon rubbed sage, ¼ teaspoon sea salt (or salt to taste) and stir.
Add 7 cups broth and juice from cooked chicken skillet (about ⅓ cups). Stir, decrease heat to low, and return lid to pot to cook for about 10 minutes, when you'll add the chicken.
Meanwhile, remove chicken from skillet and shred using your hands or two forks. The total should be about 4 cups once shredded. Add shredded chicken to the soup pot and replace cover.
Cook for another 20-30 minutes (20 if you want veggies still a bit crunchy, or closer to 30 if you want them really soft.
Garnish with freshly chopped parsley.
Keyword chicken noodle soup, soup with chicken, vegetable soup