Another weekend, another soup! I’m really loving on this cooler weather and it shows with all the soup I’ve been cooking recently. And of course, today’s is no exception! It’s a slightly upgraded version of chicken noodle soup and it’s so delicious!
Typical chicken noodle soup uses a yellow or white onion but leeks give it a sweeter oniony flavor that I just adore! Using cooked leftover pasta also is an easy way to get this soup on the table faster and use up extras laying around the house. It’s a real win-win!
What’s your favorite soup? Tell me in the comments below!
Chicken Vegetable Soup with Pasta
- 2 tablespoons extra-virgin olive oil
- 2 celery ribs, diced
- 2 small leeks, white and light green parts only, thinly sliced
- 3 large carrots, peeled and thinly sliced
- 3 garlic cloves, minced
- Sea salt and freshly ground black pepper
- 6 cups chicken stock
- 1 cup water
- 1 tablespoon Italian seasoning
- 1 bay leaf
- 1 1/2 cups finely shredded cooked chicken
- 1 1/2 cups cooked pasta, any kind
- 1/4 cup chopped flat-leaf parsley
- Heat oil in a large pot over medium-high heat. Add celery, leeks, carrots and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 5 minutes.
- Add the chicken stock, water, Italian seasoning and bay leaf; bring to a boil.
- Reduce heat to medium-low and add the chicken and pasta.
- Ladle the soup into bowls and serve, garnished with parsley. Enjoy!