Old Fashioned Chicken Soup

Source: City Market's Hot Bar
Prep time: 45 minutesCooking time: 30 minutesTotal time: 1 1/4 hours


We offer this feel-good soup frequently at our Hot Bar and many have asked for the recipe. It's perfect for those long winter nights when all you need is a warm, comforting soup to brighten things up. For a delicious vegetarian version, use vegetable stock in place of chicken stock and replace the chicken with seitan, chickpeas, or any other favored substitute.


2 tablespoons
sunflower oil
1 1/4 cup
1 1/4 cup
yellow onion
1 cup
2 quarts
chicken stock
2 teaspoons
bay leaf
1 pound
chicken breast
black pepper
1 tablespoon
1 cup
elbow pasta


  1. Heat oil on medium heat.
  2. Add carrots and onions and cook until onions are translucent and softened, about 15 minutes.
  3. Add celery, stock, thyme, and bay leaf.
  4. Bring to a simmer and cook until the vegetables are tender.
  5. Add whole chicken breast and simmer 12-15 minutes. Remove breast, slice and return to soup.
  6. Cook elbow pasta separately in boiling salted water. Drain and add to soup. Simmer for 5 minutes.
  7. Season to taste.
  8. Add parsley before serving.