Whether you're under the weather or feeling just fine, chicken soup always hits the spot. This simple version, which uses boneless, skinless chicken thighs, is particularly delicious when garnished with a small handful of chopped fresh herbs.
1 pound boneless, skinless chicken thighs, cut into small pieces
1 cup thick ribbon pasta, plus more if desired
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Bring chicken broth to a boil in a large pot. Reduce heat to a simmer. Stir in onion, celery and carrot and cook until tender, stirring from time to time, 15 to 20 minutes. Stir in chicken and continue simmering until chicken is cooked through, 5 to 8 minutes. Stir in pasta and cook until pasta is done, 10 to 12 minutes. Taste and adjust seasoning with salt and pepper before serving.
Per Serving:220 calories (60 from fat), 7g total fat, 1.5g saturated fat, 55mg cholesterol, 420mg sodium, 22g carbohydrates, (2 g dietary fiber, 6g sugar), 18g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.