1 tablespoon olive oil
1 ½ cups diced yellow onion, ½-inch dice
1 ½ cups sliced celery, ½-inch thick
1 ½ cups sliced carrots, ½-inch thick
2 teaspoons dried Italian seasoning
1 teaspoon kosher salt
¾ teaspoon freshly ground black pepper
5 garlic cloves, minced
2 (32 ounce) boxes, 30% lower sodium, chicken broth
1 (32 ounce) box chicken stock
3 bone in, skin on, chicken breasts
2 large peeled russet potatoes, 1-inch dice
1 (14.5 ounce) diced tomatoes with juice
½ cup chopped fresh flat leaf parsley
½ pound uncooked ditalini pasta
Heat olive oil in a large stockpot over medium high heat. Sauté onion, celery, and carrots until onions are translucent. Add Italian seasoning, salt, pepper and garlic. Stir 30 seconds.
Add chicken broth and stock. Nest chicken under vegetables. Pour potatoes and tomatoes on top of chicken. Add additional broth and/or water to cover chicken and vegetables by 1-inch. Bring broth to a boil. Lower heat to a simmer with lid slightly ajar. Set timer for 1 ½ hours.
After 1 ½ hours, check chicken for doneness. Remove chicken from pan. Shred chicken with 2 forks. Discard skin and bones. Add chicken back to soup. Add parsley, stir.
Cook ditalini pasta separately in water according to package directions. Drain and set aside. To serve: Let each person add as many noodles to their bowl as desired, then add soup to bowl. Tip: Keep noodles and soup separate. If you add noodles to soup, they will absorb the broth. Makes 8-10 servings.
Published in The News and Neighbor on January 8, 2020.