articlesforchristians

INGREDIENTS

• 3 tablespoons butter or olive oil
• 1 large carrot, chopped
• 2 celery stalks, chopped
• 1/2 small onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons tomato paste or 2 tablespoons ketchup
• Salt and pepper
• 5 cups water
• 1 large or 2 small boneless chicken breasts (about 8 ounces)
• 4 ounces angel hair pasta or thin egg noodles
• 1/4 cup chopped fresh basil or parsley for garnish
  
  

STEPS

1. Put the butter or olive oil in a large pot over medium heat. When the butter has melted or the oil is warm, add the carrots, celery, onion, and garlic.
2. Cook, stirring every minute or so, until the vegetables are soft, 3 to 5 minutes.
3. Add the tomato paste and sprinkle with salt and pepper.
4. Cook and stir until the paste coats the vegetables.
5. Add the water and stir up any crusty bits from the bottom of the pot.
6. Slip the chicken into the water and adjust the heat so the soup bubbles gently.
7. Cover the pot.
8. Let the soup cook without stirring for 5 minutes, then check to make sure the liquid is still bubbling and stir.
9. Cover the pot and check again in another 5 minutes.
10. Use tongs to carefully lift the chicken out of the soup onto a plate.
11. Cut the thickest part with a small knife. If any pinkness remains in the center, return it to the pot for another 5 minutes (and wash the plate so you don’t use it again).
12. When the chicken is ready, put it on a cutting board and use a knife and fork to cut it into chunks.
13. Return the chicken to the pot, add the noodles, and bring the soup to a boil.
14. Cook, stirring every minute, until the noodles are tender but not mushy. Start checking after 3 minutes.
15. Remove the pot from the heat, carefully taste a sip of the broth, and add salt and pepper if you like.
16. Ladle the soup into bowls, sprinkle with the basil and parsley, and eat as soon as it’s cool enough.