This is the simplest of simple chicken noodle-ish soups. The stock is made with the leftover carcass of a whole roasted chicken, and the vegetables and seasonings are classic:
- 1.5 to 2 quarts homemade chicken stock
- 2 cups diced onions
- 2 cups diced carrots
- 2 cups diced celery
- 2 cups leftover boiled or roasted chicken meat, diced or pulled into 1/2-inch pieces
- kosher salt and freshly cracked black pepper, to taste
- 1/2 cup finely chopped fresh parsley
- 1/2 pound dried pasta, your choice (I’m using fregola here)
- crusty bread for serving
- In a 4-quart pot, combine the stock, onions, carrots, celery, and chicken. Bring to a simmer. Taste. Add salt and pepper to taste. Don’t be shy with the salt — the broth should be well seasoned.
- Adjust heat so the stock is simmering very gently. Simmer soup for 20 to 30 minutes or until the carrots are knife tender. Stir in the parsley. Taste again. Add salt or pepper to taste.
- Meanwhile, fill a separate large pot with water, and bring to a simmer. Add 1 tablespoon kosher salt. Boil pasta till al dente. Drain.
- When ready to serve, place cooked pasta in soup bowls. Ladle the soup over top. Serve with more pepper and crusty bread on the side.
- Store leftover soup and cooked pasta separately — the pasta gets too mushy when stored together.