Vegetables Chicken Soup with Pasta

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: 4

Author: Giangi Townsend

Ingredients

2 carrots 2 peeled and cut into small pieces carrots
1 leeks 1 cleaned, white part slices leeks
3 celery 3 ribs, cleaned and sliced celery
2 slices zucchini 2 sliced zucchini
2 garlic 2 peeled garlic cloves
2 chicken breast 2 boneless, skinless, cut into small cubes chicken breast
chicken backs, wings, neck chicken
pasta small soup pasta

Instructions

Place over medium heat a stock pot with water and add all the above ingredients ( not the pasta). Add more water to cover and cook at medium low, with the lid half covering the pot for 45 minutes.
When all the vegetables are tender, and the chicken fully cooked, remove from the heat and let cool for 15 minutes. In a food processor place all the vegetables and puree it all. Clean the chicken from the bones and puree as well.
Return it to the stock pot and keep warm. If it is too thick, more water can be added.
At this point I cooked small rings (ditalini) egg pasta. When done I drain and place some of the pasta in a soup bowl and add the soup over it.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.