vegetable chicken soup with pasta and fresh dill

Maybe you’ve made the kind of chicken soup where you boil an entire bird and chop a mountain of carrots and celery.

By: Anna Decker / 04/13/2016

So, how does one get an equally nourishing chicken soup in a fraction of the time and effort? We simmered bone-in chicken breast (the bone flavors the broth) and cooked the vegetables just a few minutes until they’re tender. Parsnips and fresh dill add a delicate sweetness. Cook, relax, and enjoy!

What you'll need: 12 oz bone-in chicken breast 8 oz chicken broth 1 clove garlic 3 scallions 2 medium carrots 2 medium parsnips 2 celery stalks 3 oz ditalini pasta ¼ oz fresh dill coarse salt freshly ground black pepper

Equipment: medium pot

Recipe steps: 1. Poach chicken Combine chicken (remove skin if necessary), broth, 4 cups water, and 1 teaspoon salt in a medium pot and bring to a boil. Reduce heat and simmer, 15 minutes.

  1. Prep vegetables Meanwhile, peel and finely chop garlic. Trim ends from scallions and cut into 1-inch pieces. Peel and slice carrots and parsnips into rounds (cut in half first if thick). Cut celery in half lengthwise then chop.

  2. Add vegetables Add scallions, garlic, carrots, celery, and parsnips to pot and simmer, partially covered, until chicken is cooked through, about 5 minutes.

  3. Shred chicken Remove chicken. Let cool, then shred meat into bite-size pieces.

  4. Cook pasta Meanwhile, return broth to a low boil and add ditalini; simmer until al dente, 8 minutes.

  5. Add chicken Stir in chicken and season soup with salt and pepper. Garnish soup with dill leaves and tender stems. Enjoy!

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