It seems strange to be making up a new soup recipe nearing the end of April, in North Carolina - usually it's getting warm. But today was blustery and in the 50's, and I was cold. So, soup made with what we had on hand, and it is delicious!
1 package chicken - I used boneless, skinless thighs (about 1.5 lbs)
cover with water
3-4 cloves garlic
handful of carrots
1 stalk celery, with leaves if possible
Cook on medium until chicken is cooked through. Remove chicken and let cool; strain liquid and let fat rise to top. Shred chicken.
Meanwhile, prepare the remainder of the soup ingredients:
1 cup diced carrots
1/2 cup diced onions
1/2 cup diced celery
1/2 tsp poultry seasoning
salt and pepper
Saute all of these in 1 tbsp. olive oil until tender; set aside. Place stock in soup pot, add veggies and deglaze pan with some of the stock. Grab garlic cloves from strained stock and add to soup. Add more water and bouillon if needed (mine had cooked down pretty low). Simmer for ~15 minutes or until garlic is tender - at this point I mashed it up with my spoon into little bits.
Bring soup to a low boil, add 2 cups pasta of choice, and cook until just about tender. Add chicken, adjust salt and pepper to taste, and serve. I put a bowl of parmesan cheese on the table for people to add as desired.
*the broth in this soup is fantastic!*