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.