The amounts are up to you depending on how much you want to make and your desired veggies to broth ratio, but here’s what I do. Also a good idea to double and freeze it for when you are feeling like you need some soup!
- 1 lb chicken thighs (boneless, skinless, cleaned and cut into bite size pieces)
- 2 cups of water
- 1 quart chicken broth
- 1 lg. carrot
- 1 med. white onion
- 2 celery stalks
- 3 small potatoes, cubed
- 1 tbsp of Olive Oil
- Salt, pepper, paprika
I actually poach the chicken in the broth to begin. Then remove and cut up the chicken into small bites and add back to the broth. You can cook chicken thighs for hours and they never get dry or tough. Cut up the veggies (I like small pieces, so I use a food processor for all except the potatoes). Throw everything into a big pot to cook, except the potatoes. Taste the broth to make sure it has a good flavor, adjust the seasoning if necessary. When the veggies are cooked, add the small cubed potato and cook until tender.
Cook a small pasta shape like Orzo in another pot, leaving it slightly underdone and hold it in cool water to slow the cooking process.
Serve the soup and add the desired amount of pasta per serving. Sprinkle with Parmesan/Pecorino cheese. Grated jack cheese is a nice topping.