A version of this classic soup that’s fast and yields good flavor
6 ounces short pasta, such as elbows or rotini
1 tablespoon olive oil, plus extra for stirring into pasta
1¼ pounds boneless, skinless chicken thighs, or baked chicken breasts with their juices*
2 stalks celery, diced
2 medium carrots, diced
1 medium yellow onion, finely chopped
salt and pepper
4 cups chicken broth
2 cups water
¼ cup chopped fresh flat-leaf parsley or dill (optional)
*Ingredient Note: To make the day-of cooking faster and easier, we sometimes bake chicken breasts ahead of time and refrigerate them in a container with their juices, to be used later.
Bring a large pot of water to a boil over high heat, stir in some salt, and add pasta. Cook pasta until al dente, then drain and place in a medium bowl and stir with a smidge of olive or neutral oil, so the pasta won’t stick together. Alternatively, the pasta can be made ahead, stirred with oil, and kept in a sealed container in the fridge until needed.
While making the pasta, heat the remaining tablespoon of oil in a large pot over medium heat. Add the celery, carrots, and onion and cook, stirring occasionally, until the onion is translucent and softened, about 8 minutes. Season with salt and pepper. Add the broth and water and bring to a boil over high heat, then reduce the heat and simmer.
If using uncooked chicken thighs, add them to the pot. Cook, covered, on a low simmer until chicken is fully cooked, about 15 minutes. With tongs, remove chicken and chop or shred into bite-size pieces. Return the chicken to the pot, and season the soup to taste with additional salt and pepper.
If using baked chicken breasts, chop or shred them into bite-size pieces. Simmer the broth, covered, for 10 minutes, and then add the chicken, along with its juices. Continue simmering, uncovered, until the chicken is warmed through, about 5 minutes, and season the soup to taste with additional salt and pepper.
To serve, stir in parsley or dill, if using, and scoop pasta into individual bowls before ladling in soup.
First Thursday Recipes 