Homemade Chicken Pasta Soup

Name: Only Recipes
Rating: 4.9 (1247 reviews)

Ingredients

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2 tablespoons extra virgin olive oil
¾ cup finely chopped shallots, about 2 large shallots
3 medium celery stalks, diced
8 medium carrots, peeled and diced
12 cups low sodium chicken broth
2 medium bay leaves
1 teaspoon finely chopped fresh rosemary and thyme, each
1½ teaspoons kosher salt, if you're using regular salt, start with a half teaspoon and add more, if needed.
¼ teaspoon freshly ground black pepper
1 cup Acini di pepe pasta, You can also use pastina, orzo or Israeli couscous, also known as pearl pasta.
3-4 cups leftover turkey or chicken, diced, rotisserie chicken works great
1 teaspoon finely chopped fresh rosemary and thyme (each)

1
Heat olive oil over medium heat in a large Dutch oven or pot. Add chopped shallots and cook for 2 minutes, stirring frequently. Add celery and carrots and cook for another 3-4 minutes, stirring frequently.
2
Add the broth, bay leaves, fresh rosemary and thyme, salt and pepper. Bring soup to a boil then reduce to a steady simmer and cook, uncovered for 20 minutes.
3
Remove bay leaves and add the Acini di pepe pasta. Stir and return to a simmer. Cook for 8-10 more minutes, or until pasta is tender.
4
Add diced chicken (or turkey), rosemary and thyme. Stir well and remove from heat. Taste and add more salt and/or pepper, as needed. Cover and allow soup to sit for 15 minutes before serving. This allows the flavors to meld.