Italian Chicken Soup
This updated version of my grandmother’s chicken soup features a flavorful broth, tender chicken, a specialty pasta and seasonal winter vegetables. Use a cooked rotisserie chicken from the grocery store to save some time on this recipe.
- 2 cups shredded rotisserie chicken
- Bones from 1 chicken wing and 1 leg
- 8 cups 64 oz chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 bay leaves
- 2 teaspoons parsley
- 1 clove garlic minced
- ¾ cup carrots peeled and cut into thin rounds
- ½ medium-sized sweet onion diced
- 1 medium potato peeled and cubed
- ¾ cup kale torn into bite-sized pieces
- 2 cups ditalini pasta a small tube pasta made for soups
- Shredded parmesan cheese for topping
- Shred rotisserie chicken and set aside. Place chicken bones, broth, seasoning, garlic, carrots, onions and potatoes in a large stockpot. Bring to a boil and cook for 15–20 minutes, or until the vegetables are cooked through. Remove and discard chicken bones. Add torn kale and reduce the heat to medium.
- In a medium pot, boil 4 cups water for the pasta. Once it’s ready, stir in pasta and cook according to the package—about 10 minutes for al dente (firm). Strain the pasta in a colander and rinse with water to remove excess starch. Turn the heat off on the stockpot. To serve, spoon pasta in each bowl and top with a few ladles of the soup. Keep leftover pasta separate from the leftover soup so it doesn’t absorb all the broth.