Chicken and Pasta Soup
serves 8

  • 1 lb fresh, boneless, skinless chicken breast, diced into small pieces
  • 56 oz (2 containers) Stock Options Roasted Chicken Stock
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh garlic, chopped
  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, peeled and diced
  • 2 bay leaves
  • 1 tbsp fresh basil, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh thyme, chopped
  • 1/2 cup olive oil
  • 1/2 cup dry white wine
  • 3 cups dry pasta (penne or other), cooked separately

Heat oil in a large saucepan over medium heat. Add chicken, garlic, onions, carrots and celery and cook until vegetables are tender, about 5 minutes. Add bay leaves, thyme and white wine, cook for another 3 minutes. Add Stock Options Roasted Chicken Stock, basil and parsley. Add salt and pepper to taste and let simmer for 15 minutes. Add cooked pasta the last 5 minutes of cooking. Adjust salt and pepper to taste. 


Roasted Chicken Stock
 
product photo caption

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