Warm up with a bowl of hearty Chicken Ditalini Soup. Made from scratch with cubes of fresh vegetables, hand-pulled chicken breast, ancient grain Ditalini noodles and slurpy chicken broth, this soup is guaranteed to soothe the soul. Start by adding all non-grain ingredients into a large stock pot and bring to a simmer. When fully cooked, remove the chicken, cool to a temperature that is comfortable to the touch. and pull apart into small shreds. In a separate pot, cook the ditalini noodles until al dente. Combine the broth, noodles, and shredded chicken into a single pot and voila!
Ingredients
2.5 pounds skinless chicken breasts
1 yellow onion, chopped
1 green bell pepper, chopped
1 yellow onion, chopped
1 green bell pepper, chopped
4 celery ribs, chopped
4 medium carrots, peeled and diced
2 russet potatoes, peeled and diced
4 medium carrots, peeled and diced
2 russet potatoes, peeled and diced
3 large tomatoes, diced
2 bay leaves
4 garlic cloves, diced
1/2 cup fresh parsley
Sicilian Sea Salt with Organic Garlic to taste
1/2 cup ditalini pasta
Directions
Combine the chicken, onion, bell pepper, celery, carrots, potatoes, tomatoes and bay leaves into a large pot with 6 quarts of water.
Bring to a boil, add garlic, Organic Sea Salt with Garlic, and pepper to taste, reduce to low heat and simmer for 30-45 minutes (or until chicken is cooked to liking).
Remove the chicken and let it cool for about 15 minutes. Shred the chicken using your hands or a fork while the soup continues to simmer.
In a separate pot, cook Ditalini until al dente and drain.
Add Ditalini and shredded chicken to the large stock pot and add salt and pepper to taste.
Finish with fresh parsley and mancia!
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