| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- 2 carrots, chopped
- 2 celery ribs, chopped
- 2 cloves garlic, chopped (about 1 tablespoon)
- 1 bay leaf
- 1 onion, finely chopped
- 3 Italian red cherry peppers, seeded and finely chopped
- 1/2 lemon, peeled
- 8 cups low-sodium chicken stock
- 2 split skinless chicken breasts, bone-in (about 8 ounces)
- Smoked salt, if desired
- Freshly ground black pepper
- 4 Yukon gold potatoes, scrubbed well and chopped, skin-on
- 8 ounces cooked rotini pasta
- Lemon wedges, for serving
- Chopped fresh parsley, for garnish
Instructions
- In a large stockpot or Dutch oven over medium heat, add the olive oil. Next, add the carrots, celery, garlic, bay leaf and onions. Saute until the vegetable begin to wilt, about 5 minutes. Next, add the cherry peppers and lemon peel and continue to saute for another 2 minutes. Add in the chicken stock and chicken pieces and sprinkle with smoked salt, if using, and pepper. Bring the soup to a gentle simmer and cook, about 30 minutes.
- Remove the chicken to a plate and wait until the pieces are cool enough to handle. Either with 2 forks or with your hands, pull the meat from the bone and shred, taking care to remove any cartilage. Once all of the meat is pulled from the bone, add the meat back to the soup and discard the bones.
- In the meantime, add the potatoes to the soup, cover and continue to cook and additional 15 minutes. Taste the soup again for seasoning, adding more salt and pepper, if necessary. Add in the noodles. Serve the soup in warmed bowls. Garnish with a squeeze of lemon and some parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 544 |
| Total Fat | 16 g |
| Saturated Fat | 3 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 10 g |
| Sugar | 7 g |
| Protein | 32 g |
| Cholesterol | 41 mg |
| Sodium | 2259 mg |
Reviews
Thanks a lot for such a lovely article and a detailed explanation of the spices and chicken soup. It was really helpful for my today’s meal.
I make this often, but with a few tweaks. Use more veggies and a bell pepper. Fresno/habanero peppers instead of cherrys. Mushrooms instead of potatoes and spinach instead of noodles for less carb. Great base recipe, delicious flavor!
So easy and delicious!
This is one of my go-to recipes, especially when I have stock made from Cornish hen bones. It’s a light soup that goes great with sandwiches. Sometimes I can’t find cherry peppers in the produce aisle so I used jarred, and they’re fine, just make sure you drain them so you don’t have much brine going into the soup. Definitely a keeper!
Great recipe love the idea of peppers. Cooking right now.