Yield
6 servings
Category
Course
Sources
It’s almost universal, our yen for chicken soup. I don’t know of any hard evidence that it actually cures anything, but I do know it’s where I turn when I’ve had a rough day. This recipe is an amalgamation of the soup my mother served me after swim-team practice in the winter and the hundreds of bowls I’ve enjoyed outside my parents’ cozy kitchen.
Ingredients
2 tablespoons olive oil
1 carrot, peeled and diced
2 celery ribs, diced
1 garlic clove, minced
6 cups chicken stock (homemade or low-sodium store-bought)
2 ounces angel hair pasta, cooked al dente
1 tablespoon finely chopped fresh parsley
Kosher or sea salt and freshly ground black pepper
Instructions
In a large soup pot or saucepot, warm oil over medium heat. Add carrot, celery, and garlic and cook 3 to 5 minutes, being careful not to brown the garlic. Add stock, raise heat to high, and bring to a boil. Cover and let simmer 5 minutes. Add pasta and cook 5 minutes. Remove from heat; add parsley and season with salt and pepper to taste.
More Like This
ADVERTISEMENT
This was just the recipe I was hoping for- as filling and cozy and tasty as a winter homemade soup should be, but without chunks of meat. I’m using egg noodles & extra celery. Thank you!!
where's the chicken???????
That’s a popular question! The recipe does not have chicken meat in it, just chicken stock. We’ve updated the title to avoid further confusion.
I'm sure you didn't mean for it to be meatless -- oops!
Comments