Tuscan Chicken Soup
2 Tbs Tuscan Herb Infused Olive Oil
½ large onion, finely chopped
2 large carrots, peeled (about 1½ cups)
2 stalks celery, chopped (about 1½ cups)
2 cups dried Pasta Cuomo Pappardelle, broken into pieces (exclusively available at Seasons)
1 cup fresh parsley
2 chicken breasts, bone in
1 onion, quartered
1 large carrot, cut in thirds
3-4 garlic cloves, crushed
1 tsp whole Pepe e Aglio
2 tsp Fleur de Sel Premium Salt
1 bay leaf
2 Tbs Rosemary Fused Olive Oil
Prepare stock. In a large stock pot, add all stock ingredients and enough cold water to cover ingredients by 3-4”, approximately 5-6 cups cold water.
Bring to a boil, then lower to simmer for 1 -1½ hours, giving stock time to intensify. Skim foam from the surface to keep your broth clear and beautiful.
Next, in a large saucepan, heat Rosemary Fused Olive Oil over medium heat, then begin sautéing onions, celery, carrots and thyme for 6-8 minutes, until onions are softened and veggies begin to soften as well.
Add reserved chicken broth and chicken meat to veggies. Reduce heat and simmer soup for 12-15 minutes. Add in noodles (if cooking in broth) after 8-9 minutes, cooking in the broth until cooked. Remove from heat, check for seasonings, and serve soup with a final drizzle of Tuscan Herb Olive Oil and chopped parsley.