Capellini Soup with Chicken Broth
This is my chicken soup recipe, using capellini pasta. Using a purchased (or homemade) roasted chicken really adds depth of flavor. This soup is one of Nicholas’ favorites, and I make this often during the year.
2 Tbsp. Olive Oil
2 Garlic Cloves, Minced
1 Cup Diced Onion, 1 Cup Diced Celery & 1 Cup Diced Carrots
1 Tbsp. Oregano
1 Tsp. Salt & 1 Tsp. Pepper
1 Can (48 oz) Chicken Broth & 1 Can (48 oz) Beef Broth
1 (1.22 oz) Container Concentrated Chicken Stock (Knorr’s) or 2 Tbsp. Chicken Base
1 Cup Capellini Pasta
1 ½ Cups Roasted Chicken, Chopped
Parmesan Cheese, Grated (Garnish) & Chopped Parsley (Garnish)
In a soup pot over medium heat, combine oil and garlic. Saute for approx. 1 minute, until the garlic is light brown. Add the onion, celery, carrots and oregano. Saute for approx. 7 minutes, until vegetables begin to soften. Add the chicken broth, beef broth and the concentrated chicken stock (or base) and bring to a boil. Add the capellini pasta and cook for approx. 10 minutes until pasta is tender. Add the chicken and simmer until the mixture is heated through. Season the soup with salt and pepper to taste. Serve with freshly grated parmesan cheese and garnish with chopped parsley.