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Italian-Style Chicken Noodle Soup

Serves 6 servings, with seconds

Originally aired

INGREDIENTS
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 3 celery ribs, chopped
  • 2 medium-size carrots, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, grated
  • 1 bay leaf, use fresh if available
  • Salt and freshly ground black pepper
  • 2 quarts chicken stock
  • 1/2 pound whole wheat penne pasta
  • 1 pound chicken tenders or chicken cutlets, cut into bite-size pieces
  • 1 8-ounce can tomato sauce
  • 1 15-ounce can red beans, rinsed
  • 1 15-ounce can chickpeas, rinsed
  • For garnish:
  • 2 cups parmesan pita chips
  • A handful grated Parmigiano-Reggiano cheese
PREPARATION

Heat EVOO in a large soup pot over medium-high heat. Add celery, carrots, onions, garlic and bay leaf, and season with salt and pepper. Cook for about 2-3 minutes and add chicken stock. Bring to a boil, add the penne pasta and cook according to the package instructions, adding the chicken pieces during the last 4-5 minutes of cooking along with the tomato sauce and both cans of beans to heat through.

Ladle a portion of soup in a bowl and garnish with some parmesan pita chips and freshly grated parmesan cheese on the top.

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