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Chef Beth Dooley shares comfort food classic

James Beard Award winning chef serves up recipe hacks for chicken soup.

When it comes to all time favorites, chicken soup checks just about all the boxes. Plus, you don't have to be under the weather to appreciate the benefits of a piping hot bowl. Chef Beth Dooley shared this simple recipe that would make grandma proud. 

Comforting Chicken Soup

Serves 4

1 tablespoon unsalted butter or vegetable oil

¼ cup chopped shallots

½ cup sliced green onions, mostly white part

2 teaspoons chopped fresh thyme

2 medium organic carrots, chopped (about 1 cup)

1 stalk celery with leaves, chopped (about ½ cup)

6 cups chicken stock

2 cups small pasta (about 4 ounces)

2-1/2 cups cooked chicken (leftover from roast)

2 tablespoons chopped fresh parsley

 In a large deep pot set over medium heat, melt the butter and sauté in the shallots, onion, carrots and celery until the shallots are translucent, about 2 minutes. Season with the salt and pepper to taste then stir in the stock and pasta. Bring to a simmer and cook until the pasta is tender. Stir in the chicken and cook another 2 to 3 minutes to heat through. Stir in the parsley and serve right away.

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