Italian Chicken Soup

INGREDIENTS:

1 lb chicken breast, cubed

2 tbsp olive oil

1 onion, diced

2 carrots, sliced

2 celery stalks, chopped

3 garlic cloves, minced

6 cups chicken broth

1 can (14.5 oz) diced tomatoes

1 tsp dried basil

1 tsp dried oregano

1 cup pasta (like ditalini or small shells)

Salt and pepper to taste

DIRECTIONS:

Step 1: Sauté the Vegetables

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing until they start to soften, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. This builds the flavor base of your soup.

Step 2: Brown the Chicken

Add the cubed chicken to the pot. Cook until the chicken is no longer pink on the outside, about 5 minutes. This step ensures your chicken is juicy and flavorful.

Step 3: Add Liquids and Herbs

Pour in the chicken broth and diced tomatoes, then stir in the basil and oregano. Bring the mixture to a boil, then reduce heat to simmer. This melds the flavors together beautifully.

Step 4: Cook the Pasta

Add the pasta to the simmering soup and cook according to the package instructions, usually about 8-10 minutes, until al dente. This ensures your pasta is perfectly cooked and not mushy.

Step 5: Season and Serve

Season the soup with salt and pepper to taste. Ladle into bowls and serve hot, perhaps with a sprinkle of Parmesan cheese on top for an extra Italian touch.