SERVES 4 to 6
TOTAL TIME: 45 minutes
Ditalini or orzo can be substituted for the alphabet pasta if necessary. Be careful not to overcook the chicken in step 3 or it will taste dry. Click here for more information on shredding chicken.
|
1 |
tablespoon vegetable oil |
|
1 |
pound boneless, skinless chicken breasts, trimmed |
|
Salt and pepper |
|
|
2 |
carrots, peeled and cut into ¼-inch pieces |
|
1 |
celery rib, cut into ¼-inch pieces |
|
1 |
tablespoon tomato paste |
|
2 |
garlic cloves, minced |
|
1 |
teaspoon minced fresh thyme |
|
6 |
cups low-sodium chicken broth |
|
3 |
ounces alphabet pasta |
1. Heat oil in Dutch oven over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Brown chicken lightly on both sides, about 5 minutes; transfer to plate.
2. Add carrots and celery to fat left in pot and cook over medium heat until softened, about 5 minutes. Stir in tomato paste, garlic, and thyme and cook until fragrant, about 1 minute. Stir in broth, scraping up any browned bits.
3. Add browned chicken and any accumulated juices, cover, and simmer gently until it registers 160 degrees, about 10 minutes. Transfer chicken to cutting board and shred into bite-size pieces.
4. Meanwhile, return soup to simmer and stir in pasta and cook until tender, 7 to 9 minutes. Stir in shredded chicken and season with salt and pepper to taste. Serve.