I love this twist on chicken noodle soup. Just adding some fresh herbs, tomatoes and ditallini pasta, we turn a classic soup into an Italian “zuppa”. It’s so flexible, you can really add whatever veggies you’d like. Of course I use the classic trio of carrots, celery, and onion, but I decided to doctor it up with fresh green beans and I even added some frozen corn because my toddler loves corn. Other ideas sure to chock it up with fiber as well as vitamins and minerals are kale, spinach, peas and/or cannellini beans. I had roasted chicken earlier in the week. We crushed the first one for dinner that night and I saved the second so I could debone it and throw the cooked chicken in this soup. If you’re not into roasting chicken yourself (It is actually pretty easy– just coat a whole chicken in extra virgin olive oil, whatever herbs you like, salt, pepper and maybe a little lemon if you’re feeling zesty and roast at 400 degrees until the internal temperature reaches 165), you could also just buy a rotisserie chicken from the grocery store. Just sayin!
Recipe
Serves 8-12
Ingredients: (don’t get hung up on exact amounts here. I’m honestly making this up because I don’t measure!)
-3-5 large carrots sliced or 1 bag of baby carrots sliced
-3-5 celery stalks sliced
-1 large onion or 2 small onions chopped
-1 stick of butter or extra virgin olive oil
-1 cooked rotisserie chicken deboned
-3-4 32oz low salt chicken salt
-salt and pepper
-fresh or dried herbs such as thyme, parsley and rosemary
-1 can 24oz chunky tomatoes
-1 14oz can tomato sauce
-1 bag of fresh green beans sliced
-1 can corn
-1 box dittalini pasta or really whatever pasta you like (you can use old school egg noodles if that’s your jam)
My inspiration for this recipe came from this blog post I found from Dinner At The Zoo