Scale
Ingredients
- 1 small onion, chopped
- 1 large carrot, chopped
- 3 ribs celery, chopped
- 1/2 pound mushrooms, sliced (about 1 cup)
- 2–1/2 pounds boneless skinless chicken breast (three very large pieces)
- 2 cups low-sodium chicken broth (you can also use stock)
- 7 cups water
- 3 springs fresh thyme
- 1 bay leaf
- 7 ounces rotelli (or any short pasta)
- salt and pepper, to taste
Instructions
- Drizzle the bottom of a large soup pot with olive oil. Add the onions, carrots and celery and a pinch of salt and cook until the vegetables start to soften, about 10 minutes.
- Add the mushrooms and place the chicken on top of the vegetables. Pour in the broth and water so that the chicken is fully covered in liquid. Add the thyme, bay leaf and another hefty pinch of salt. Cover and bring to a boil.
- Once the soup is boiling, reduce the heat and simmer, partially covered, for 10-12 minutes. Pull the chicken out and turn the heat up once again.
- Cut the chicken into bite-size pieces. The chicken may be slightly underdone in the center, but don’t worry — it will finish cooking in the soup later on.
- When the soup is boiling once again, add the pasta. Cook for 11 minutes, until the pasta is al dente. Add the chicken back in 3 minutes after adding the pasta.
- Season the soup with salt and pepper to your liking. Garnish with a few tablespoons of fresh chopped parsley if desired.