Ingredients
2 tablespoons TAO Tuscan Herb Infused Olive Oil
1 large yellow onion, finely chopped
2 large carrots, peeled (about 1½ cups)
2 stalks celery, chopped (about 1½ cups)
2 cups cooked pasta
1 cup fresh Italian parsley
Stock
2 chicken breasts, bone-in
1 onion, quartered
2 large carrots, cut in thirds
5 garlic cloves, crushed
1 teaspoon whole black pepper
2 teaspoon salt
1 bay leaf
2 tablespoons TAO Rosemary Pressato Olive Oil
Directions
Add all stock ingredients and enough cold water to cover ingredients by 3-4”, approximately 5-6 cups cold water, in a large stock pot.
Bring to a boil, then lower to simmer for 1 -1½ hours, giving stock time to intensify. Skim foam from the surface to keep your broth clear and beautiful.
Next, in a large saucepan, heat Rosemary Pressato Olive Oil over medium heat, then begin sautéing onions, celery, carrots, and thyme for 6-8 minutes, until onions are softened, and veggies begin to soften as well.
Add reserved chicken broth and chicken meat to veggies. Reduce heat and simmer the soup for 12-15 minutes. Add in noodles (if cooking in broth) after 8-9 minutes, cooking in the broth until cooked.
Remove from heat, check for seasonings, and serve the soup with a final drizzle of Tuscan Herb Olive Oil and chopped parsley.