12 cups chicken broth
1 tbsp extra virgin olive oil
1 cup of thinly sliced celery
2-3 cups of thinly sliced carrots
1/2 of a large white onion, roughly chopped
1/3 cup of chopped fresh parsley
4 cups chopped rotisserie chicken
1 cup freshly grated Parmesan cheese, plus extra for garnishing
salt and pepper, to taste
1 lb acini di pepe
- To a large dutch oven, or other soup pot, add the broth, olive oil, celery, carrots, onion, and parsley. Over high heat, bring the soup to a rolling boil. Reduce the heat to medium and continue boiling for 15-20 minutes, or until the carrots are tender.
- While the soup cooks, prepare the pasta according to the package directions JUST until al dente. Immediately strain and run around cold water, stirring until all the pasta is cool to stop the cooking process. Set aside.
- Reduce the heat again, this time to medium low, and stir in the chicken, Parmesan, and salt and pepper. Let the soup cook an additional 5-10 minutes, stirring occasionally.
- To serve, ladle the soup into bowls. Stir in the desired amount of pasta into each bowl. Garnish shreds of freshly grated Parmesan and chopped parsley, if desired.
Original Recipes visit: Nonna’s Italian Style Chicken Noodle Soup @ 4sonrus.com