Nice warm soup for those colder days ahead

ITALIAN-STYLE CHICKEN & VEGETABLE SOUP

Serves: 6 Difficulty Level: 2 (of 5) Prep Time: 10 Minutes Ready In: Less than an hour

INGREDIENTS:

•6 Cups chicken broth, divided
•1 Pound boneless, skinless chicken thighs
•1 Tablespoon olive oil
•2 Medium carrots, sliced diagonally (1/4 inch thick)
•2 Ribs celery, sliced 1/2 inch thick
•1 Medium onion, chopped
•1 Medium zucchini chopped 1/2 inch thick
•2 Cloves garlic, minced
•1/2 Teaspoon oregano
•3/4 Cup small tube type pasta
•1 Cup canned white beans, washed and drained
•1/4 Cup chopped, fresh parsley

PROCEDURE:

•Bring 3 cups of broth to a gentle simmer in a large skillet over medium heat
•Add chicken, simmer 8 minutes, turning once.
•Remove from heat, let stand, covered, 10 minutes.
•Remove chicken, shred. Reserve poaching liquid.
•Heat oil in a large pot over medium heat until hot.
•Cook carrots, celery and onion until they start to soften
•Add zucchini, cook until tender, stirring occasionally
•Add garlic, cook and stir until fragrant (30 seconds). Stir in oregano
•Add the reserved cooking liquid and remaining chicken stock, bring to a boil
•Add pasta, simmer over medium heat until pasta is al dente
•Stir in beans and shredded chicken
•Cook until heated through
•Stir in parsley

Enjoy
Chef Phil

This should just hit the spot on those cold afternoons, serve with crusty bread and a small side salad to complete this meal.