Thank you to Elizabeth from our Facebook community for sharing this wonderful homey soup!
From Curtis Stone
Bring the chicken stock up to a simmer in a large saucepot.
Heat a large sauté pan over medium-high heat and add 1 tablespoon of oil.
Season the chicken with salt and pepper and sauté in the pan for 4 to 5 minutes, or until light golden brown but not cooked through.
Remove chicken from the pan and add remaining oil.
Sweat the vegetables with the thyme for 5 minutes or until fragrant and almost tender.
Add the vegetables and chicken to the stock and simmer until the vegetables are tender and the chicken is cooked through, about 6 to 7 minutes.
Skim any oil from the top of the soup while it is cooking.
While the soup is simmering, cook the pasta in a separate pot of boiling salted water until al dente.
Strain the pasta and add to the chicken stock.
Remove the thyme; stir well and season to taste with salt and pepper.
Ladle the soup into a bowl and enjoy.
Keep the leftover soup in the refrigerator for up to 2 days.
Makes 4 servings