Italian-Style Chicken Noodle Soup

by Rachael Ray Show Staff 5:00 PM, September 27, 2007

Aired September 27, 2007

Serves 6 servings, with seconds
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

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.