Chicken Soup with Tri-Color Pasta
In 6 cups of boiling salted water. Pre-cook the 6 ounces Homemade Tri-Color Pasta 170g (check on my blog on How to make the Tri-color pasta).
Cook the noodles to Al-dente. Immediately drain, rinse w/ cold water & set aside.
In a small dutch oven or medium size kettle. Add 1 tsp vegetable oil.
1/2 cup chopped onions or scallions (50g) + 1/2 cup diced celery (60g). Saute until the onions are translucent on medium-high heat.
1 tsp oregano + 1 tsp Umami powder + 4 cups low salt chicken broth (check on my blog to make your own chicken broth) + 1/2 cup sliced carrots (70g)
Stir to mix in. Simmer until the carrots are the desired texture.
1 cup diced cooked chicken + 6 ounces Homemade Tri-Color Pasta (170g) cooked noodles. Salt & pepper to taste. Bring to boil until tenderness achieved
Serve w/ some scallions tops & fresh chopped parsley garnish. Sip, Savor & Love your bowl of delicious soup.
Have your own soup, grab the recipe @
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