Best Homemade Chicken Soup with Bowtie Pasta
Servings: 8
Ingredients
- 1 pound of bowtie pasta
- 2 cups cooked chicken chopped
- 6 cups of chicken broth
- 1 cup Yukon potatoes sliced into 1" squares
- 2 cups kale chopped
- 1/2 cup Summer squash
- 1/2 cup onions diced
- 1/2 cup celery chopped
- 2 tablespoon extra virgin olive oil
- 1 tablespoon Old Bay seasoning
- Kosher salt or sea salt to taste
- Freshly ground black peppercorns to taste
Instructions
- Fill a stockpot 3/4 full with water adding a pinch of sea salt. When the water begins to boil add bowtie pasta and follow the instructions on the package.
- While the pasta is cooking prepare the the additional veggies.
- In a medium size skillet over med-high heat add a single tablespoon of EVOO. When the oil is hot add the cubed potatoes and brown on one side. Reduce the heat to low and and cook until the potatoes are easily pierced with the tines of a fork. Spoon the potatoes into a bowl and set aside.
- Wipe the same skillet clean and add a half (1/2) tablespoon of EVOO over med-high heat. When the oil is hot add the chopped onions. S
- auté the onions until they are translucent, about five and eight minutes (5-8). Place them into the bowl with the potatoes.
- Repeat process with the carrots, celery and summer squash. When the carrots are tender spoon all the veggies into the bowl with the potatoes and onions.
- Cut your cooked chicken into bite-size pieces.
- Pour the six cups of broth into a large stockpot, add the veggies and chopped chicken. Place the stockpot over med-low heat.
- Chopped the kale roughly and add it to the soup mixture. Add sea salt and freshly ground black peppercorns to taste.
- Cover the stockpot with a lid and simmer for 15 minutes and check for taste and adjust salt and black peppercorns.