If you have the time, buy chicken bones or inexpensive thighs/drumsticks to make the chicken stock. Cover the bones with water and boil for at least 3 hours, strain, let it cool, refrigerate overnight then remove the solidified fat. One of my favorite ways to make stock is to use the bones from a rotisserie chicken which has a lovely depth of flavor because the chicken has been roasted. I almost always have a container or two of frozen chicken stock in the freezer, but today I didn’t because I had used it a couple of weeks ago for the Steamboat and had to resort to store bought stock. Use any type of vegetables you like and cut them as big or small as you like, just ensure that they are the same size. You can cook the pasta in the soup but I prefer to cook it separately because we usually can’t finish the soup in one sitting and I don’t like the pasta to soak in the soup and get mushy.
8 cups (64 ounces) low sodium chicken stock
1 chicken breast (about ½ pound), cut into ¾” pieces
2 small carrots
2 ribs celery
A few sprigs of thyme or ½ tbsp chopped parsley (optional)
Salt and black pepper to taste
1 cup pasta, any type, cook according to package directions
- Clean and cut vegetables into even sized pieces
- Bring the stock to a boil in a large pot, add chicken, carrots, celery and potatoes together with the thyme or parsley if used, lower heat and simmer for about 10 minutes until almost tender.
- Add zucchini, cover and cook another 5 minutes. Season to taste.
- Serve with pasta.