Ingredients
Scale
- 1 whole chicken (about 3-4 pounds)
- 8 cups of water
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 bay leaf
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 2 cups of pasta (your choice)
- Fresh parsley for garnish
Instructions
- Rinse the chicken and place it in a large stockpot with 8 cups of water.
- Add chopped carrots, celery, onion, and minced garlic.
- Season with bay leaf, oregano, salt, and pepper. Bring to a boil, then simmer for 1 hour.
- Remove the chicken, shred the meat, and discard the bones and skin. Return the shredded chicken to the pot.
- Add pasta and cook according to package instructions, about 10 minutes.
- Adjust seasoning, remove bay leaf, and garnish with fresh parsley before serving.
Notes
- Feel free to customize the vegetables based on your preferences.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-free (if using gluten-free pasta)