Ingredients
Scale
- 1 whole chicken (about 4 pounds), cleaned
- 8 cups water
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 bay leaf
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or orzo)
- Grated Parmesan cheese for serving
Feel free to swap the fresh herbs for dried ones if that’s what’s available, and ditalini for any small pasta you have at hand. Cooking is about flexibility and making do with what you have, just as my grandmother taught me.
Instructions
- Place the whole chicken in a large pot with the water. Bring to a boil, then reduce the heat and simmer for about an hour, skimming off any foam that rises to the top.
- Remove the chicken from the pot and allow it to cool slightly. Once cooled, shred the meat, discarding the skin and bones, and set aside.
- In a separate large pot, heat the olive oil over medium heat. Add the onions and garlic, sautéing until the onions are translucent, about 5 minutes.
- Add the carrots and celery to the pot, cooking for an additional 5 minutes until they begin to soften.
- Pour in the chicken broth from the first pot, along with the diced tomatoes, parsley, thyme, bay leaf, and shredded chicken. Season with salt and pepper.
- Simmer the soup for about 20 minutes, allowing the flavors to meld together beautifully.
- Add the pasta and cook until tender, approximately 8-10 minutes. Remove the bay leaf before serving.
- Serve hot, garnished with grated Parmesan cheese. This is my favorite part—watching the cheese melt into the rich broth, just like my grandmother did for me.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International