2 tablespoons olive oil
1 chopped onion
4 carrots, peeled and chopped
4 chopped celery stalks
4 bay leaves
1/2 teaspoon ground black pepper
12 cups fat free chicken broth
2 cups water
2 pounds chicken breast cut into bite-size pieces
4 ounces pasta shells (optional) *
2 tablespoons chopped dill
Heat olive oil in a large pot over medium heat. Add chopped onion and saute for about 4 minutes.
Add carrots, celery, bay leaves, black pepper, chicken broth and water. Bring to a boil over high heat. Add chicken and bring back to a boil.
Add noodles and simmer until tender - about 8 minutes. Reduce heat to low and remove bay leaves. Stir in parsley and dill.
Recipe makes 12 servings.
*If adding in the pasta shells, do so during your final simmer, just before you're going to serve your soup. The pasta makes this already delicious and satisfying soup just a bit more hearty! The soup is wonderful with or without the pasta.
When combined with water, bouillon cubes are a convenient way to add robust flavor to a variety of recipes that call for beef, chicken or vegetable stock. For a flavor boost, use broth in place of water when cooking rice or beans.
Did you know?
Dill seeds are often called "meetinghouse seeds" because they were chewed during long church services to keep members awake or kids quiet. The seeds were also chewed in order to freshen the breath and quiet noisy stomachs.
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