Soups

Old Fashioned Chicken Soup

City Market's Hot Bar

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.

Prep Time

45 minutes

Cook Time

30 minutes

Yield

2 Servings

Ingredients

2 tablespoons sunflower oil
1 1⁄4 cups carrot
1 1⁄4 cups onion, yellow
1 cup celery
2 quarts stock, chicken
2 teaspoons thyme, dried
1 bay leaf
1 pound chicken breast
  black pepper
  salt
1 tablespoon parsley, dried
1 cup pasta, elbow

Instructions

Heat oil on medium heat.

Add carrots and onions and cook until onions are translucent and softened, about 15 minutes.

Add celery, stock, thyme, and bay leaf.

Bring to a simmer and cook until the vegetables are tender.

Add whole chicken breast and simmer 12-15 minutes. Remove breast, slice and return to soup.

Cook elbow pasta separately in boiling salted water. Drain and add to soup. Simmer for 5 minutes.

Season to taste.

Add parsley before serving.