Chicken Noodle Soup Bow Tie
Equipment
- Large soup pot
- Wooden spoon
- Measuring cups and spoons
- Cutting board and knife
- Ladle
Ingredients
- 2 cups of cooked shredded chicken I like to use rotisserie chicken for convenience
- 1 cup of bow tie farfalle pasta
- 8 cups of chicken broth homemade or store-bought
- 2 medium carrots sliced
- 2 celery stalks chopped
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Juice of 1 lemon optional for a bright, fresh flavor
- Fresh parsley for garnish
Instructions
Sauté The Vegetables
- Heat the olive oil in a large soup pot over medium heat. Add the diced onions, garlic, carrots, and celery. Sauté until the onions become translucent, about 5-7 minutes. Stir frequently to avoid burning.
Add Broth And Seasoning
- Pour in the chicken broth, and season with thyme, parsley, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10 minutes so the vegetables can soften and the flavors meld together.
Cook The Bow Tie Pasta
- Add the bow tie pasta to the simmering soup and cook for about 8-10 minutes, or until the pasta is tender but still firm to bite. Be sure to stir occasionally to prevent the pasta from sticking.
Add The Chicken
- Once the pasta is cooked, stir in the shredded chicken. Let it simmer for another 5 minutes, just enough to warm the chicken through.
Adjust Seasoning And Finish With Lemon
- Taste the soup and adjust seasoning as necessary. If you like a bit of brightness, stir in the lemon juice before serving.
Garnish And Serve
- Ladle the soup into bowls and garnish with fresh parsley. Serve immediately with a slice of crusty bread on the side.
Notes
When cooking the bow tie pasta in the soup, make sure not to overcook it, or it can become mushy. I like my pasta with a little bite, so I watch it carefully during the last few minutes of cooking.