Chicken Soup (Serves 8)
I love a good chicken soup. Sometimes life gets crazy and there is little time to make a homemade chicken stock. So, I have adapted this chicken soup into an extremely easy recipe, by using a store bought rotisserie organic chicken. I make all meals for my family…breakfast, lunch and dinner. Most of the time all of it is from scratch. But, sometimes life gets hectic and you need to cut a small corner. Trust me with this recipe you will never know the difference.
⅓ Cup Olive oil
1 Onion (7oz), Chopped
6 Celery Stalks (7 Oz), Chopped
1 lb. Carrots, Peeled and Chopped
1 (2 lb.) Organic Rotisserie Organic Chicken, Remove all the meat of the bones and pull apart into small shredded pieces.
10 Cups Low Sodium Organic Chicken Broth
1 ½ tsp. Salt
3/4 tsp. Black Pepper
3 Cups Baby Spinach(about 4 oz)
1 Chunk of Grated Pecorino Romano
1 lb. Small Pasta of choice- I like small shells or Ditalini or Acini di Pepe
In a large soup pot, heat the olive oil. On a low flame cook the onion until it becomes translucent and add the carrots and the celery. Cook on a low to medium flame for about 10 minutes or until they become soft. Add the shredded chicken, the salt and the black pepper. Stir the mixture and cook for about 2 minutes. Add the broth and the chunk of Pecorino Romano. Cook for 30 minutes, making sure the veggies are cooked, then add the spinach. Cook until the spinach wilts. Taste for seasoning and add salt or pepper if needed.
In a pasta pot boil water. Cook your pasta and drain and put in a bowl. You can add a small amount of olive oil to the pasta so that it does not stick together. I don’t like to cook the pasta in the soup because I find it becomes too soft, especially when you have leftovers.
Serve the soup with the pasta and top with grated Pecorino.