Soups & Salads
Tomato Chicken Pasta Soup
Description
Just one can of tomatoes can transform a basic chicken noodle soup into something so much more.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- Kosher salt
- Freshly ground black pepper
- 6 cups chicken stock
- 1 (32-ounce) can whole tomatoes in juice
- 2 pounds boneless skinless chicken thighs, sliced
- 1/2 pound ditalini pasta
- Fresh basil leaves for garnish
Directions
- In a large heavy pot, heat the oil over medium high heat until hot. Stir in the onion, carrots, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring occasionally, until golden, about 6 minutes. Stir in the stock, tomatoes with their juices, and chicken, then bring to a gentle boil. Cook until the chicken is cooked through, 20 to 25 minutes, then stir in the pasta and boil until al dente. Season the soup with salt and pepper to taste, then serve.
