INGREDIENTS
Serves 2
2 large skinless, boneless chicken thighs
1 small white onion, peeled and medium diced
1 stalk celery, thinly sliced
1 small carrot, peeled and cut into thin rounds
1 cup shredded green cabbage
5 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh dill
1 cup small cooked pasta, such as stars or pastina
1. In a medium pot, combine all the ingredients except the dill and pasta. Bring to a boil, then reduce to a gentle simmer. Simmer 1 hour covered.
2. Remove the chicken thighs and break into bite-sized pieces. Return the meat to the pot. Adjust seasoning with additional salt and pepper if desired.
3. Add the pasta and dill to the pot. Heat through and divide between two bowls to serve.