Description
A warm and comforting soup made with chicken broth, fresh vegetables, and small pasta.
Ingredients
Scale
- 8 to 10 cups chicken broth
- 3 whole medium carrots, peeled and ends trimmed
- 2 celery stalks
- 1 medium yellow onion, peeled and halved
- 8 ounces small pasta (such as pastina, orzo, ditalini, or alphabet)
- Salt, to taste
Instructions
- Cut the carrots, celery, and onion into large pieces and place them in a large saucepan. Add the broth, cover with a lid, and bring to a boil over medium-high heat.
- Reduce the heat to low and simmer until the vegetables are fork-tender, about 30 minutes.
- Using a spider skimmer or a fine-mesh strainer, carefully transfer the vegetables to a blender. Add 1 1/2 cups of broth from the pot to the blender jar and allow to cool slightly. Vent the lid of the blender and carefully purée until completely smooth, about 1 minute. Set aside.
- Increase the heat under the pot to medium-low and add the pasta to the remaining broth. Cook until al dente according to the package directions.
- Carefully add the puréed vegetables to the pot and mix gently until fully incorporated. Add salt to taste.
- Turn off the heat and let sit for at least 5 minutes before serving.
- If you plan on having leftovers, consider cooking the pasta separately according to the package instructions so that it doesn’t swell while stored.
- Leftover soup or broth should be cooled, then stored in the refrigerator in an airtight container for up to 3 days.
Notes
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- This soup can be made in advance and stored properly to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg