Ingredients
Scale
- 1 lb Chicken Thighs (bone-in or boneless, whichever is cheaper)
- 3 large Carrots, sliced into rounds
- 3 stalks Celery, chopped
- 1 medium Yellow Onion, diced
- 2 cloves Garlic, minced
- 8 cups Water
- 4 tablespoons Chicken Bouillon powder or 4 cubes
- 2 cups Dry Short Pasta (elbows, rotini, or shells)
- 1 teaspoon Dried Thyme or Oregano
- Salt and Black Pepper to taste
- 1 tablespoon Vegetable Oil
Instructions
- Place your large soup pot over medium heat and add the vegetable oil. Once the oil is shimmering, toss in the diced onion, sliced carrots, and chopped celery. Sauté the vegetables for about 5 to 7 minutes until the onions become translucent and the carrots soften slightly. Add the minced garlic during the last minute of sautéing to prevent it from burning. This step builds the flavor base that makes the soup taste expensive despite the $5 price tag.
- Add the chicken thighs directly into the pot with the vegetables. Pour in the 8 cups of water and stir in the chicken bouillon and dried herbs. Bring the mixture to a rolling boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes. If you used bone-in chicken, remove the pieces once cooked, shred the meat with two forks, discard the bones, and return the meat to the pot. This simmering process infuses the water with deep, savory chicken flavor.
- Turn the heat back up to medium-high to bring the liquid to a gentle boil. Stir in the dry pasta. Cook the pasta directly in the soup for 8 to 10 minutes, or until it reaches your desired tenderness. The starch from the pasta will slightly thicken the broth, making it extra cozy. Taste the soup and add salt or pepper if needed. Ladle the hot soup into bowls and serve immediately while it is fresh and steaming.
- Cook Time: 40 minutes