Tuscan Chicken Soup Recipe

Ingredients

cup Acini de pepe pastaMethod:
2 cups shredded rotisserie chicken
1 medium yellow onion (medium dice)
4 carrots (peeled, washed, and medium dice)
4 stalks celery (washed and medium diced)
2 zucchini (washed and medium diced)
3 cloves fresh garlic (chopped finely)
1 tsp dried oregano
1 tsp dried basil
1/2 cup heavy cream (optional)
2 tbsp extra virgin olive oil
28 0z can crushed tomatoes
6 cups chicken stock
Kosher salt-to taste
Fresh ground black pepper -to taste

Preparation

Step 1

In a large pot add 2 tbsp olive oil and saute onions, celery, and carrots over medium high heat for 8-10 minutes. Add zucchini and garlic. Saute until tender about 4-6 minutes.

Add chicken stock, tomatoes, basil, oregano, chicken. Simmer soup for 20 minutes, vegetables should be tender. Add the pasta and cook right in the soup for another 10 minutes. Season with salt and pepper. Add heavy cream if using and allow to simmer for 6-8 minutes.

Top with grated parmiggiano reggiano or pecorino romano cheese and serve!

NOTE: I let my soup set in the fridge overnight and the pasta absorbed far too much of the liquid. I just added a few more cups of chicken stock when I reheated it to make it more brothy and soup-like.