Ingredients

The following ingredients have 8 Servings
  • 1 lg. Bone-In Chicken Breast
  • 1 Stalk of Celery, chopped
  • 1/4 c. Carrots, diced
  • ¼ c. Red Onion, chopped
  • 1 tbsp. Canola Oil
  • 4 c. Low-Sodium Chicken Broth
  • 4 c. Chicken Stock Water
  • ½ c. Dry Ditalini Pasta
  • 1 tbsp. Parsley, chopped
  • Kosher Salt & Black Pepper, to taste

Instruction

  • In a large pot, add chicken and 6 cups of water. Bring to a boil; then let simmer for 30 minutes. Remove the chicken from the pot and discard the skin and bone. Chop the chicken into a small dice and let sit for the moment.
  • Strain the chicken stock water so that you have a clear broth and reserve on the side (there should be 4 c. of stock water). 
  • Using the same pot, heat the oil and add the celery, carrots, and onions. Sauté until the onions become translucent and add back the chicken, chicken broth, and chicken stock water. 
  • Bring to a rolling boil then simmer for 20 minutes. Add the Ditalini and cook for another 15-20 minutes. Makes 8 cups.