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This soup recipe is not just for when someone gets sick in my family, it’s also perfect on a cool day in spring, summer, or autumn. We love the soup alongside a grilled cheese sandwich made with hot and gooey sharp cheddar cheese! This recipe has been tweaked over the years until it’s near perfection, at least in our opinions. I give you my word that once you taste this soup, you’ll never go back to anything that comes in a can!
Ingredients
1–2 cups cooked chicken, cut, diced, or chopped
4–6 oz. pasta, cooked (We like spaghetti noodles, but wide egg noodles work great, too.)
4 cups chicken broth
2 carrots, peeled and chopped
1 tablespoon extra-virgin olive oil
1 teaspoon chopped basil
Directions
In a large pot, heat the olive oil on a medium setting. While that is warming, in another smaller pot, cook the pasta according to the directions on the package until it is al dente. Add the chopped carrots to the olive oil, sautéing until the carrots begin to soften. Next, add the broth, the cut-up chicken, and the basil, and simmer for 10 minutes. Once the pasta is finished, add it to the simmering mixture and take off the heat immediately. Salt and pepper to taste, and enjoy.
Makes 4 servings