- 2 cooked skinless boneless chicken breasts, shredded
- half an onion, chopped
- one large carrot, sliced into rounds
- 3 – 4 stalks of celery, chopped
- drizzle of olive oil
- 6 – 7 cups of broth, chicken or vegetable (homemade preferred but not necessary)
- 1/2 cup stelline or other small pasta
- a few big handfuls of arugula or other greens, chopped or torn
Drizzle the olive oil into a large soup pot (4 – 6 quarts) and warm it til fragrant. Add the chopped vegetables, and cook gently until slightly softened, about 10 minutes. Season with salt and pepper. Add the chicken and the broth, cover and simmer for about 15 minutes. Uncover, raise the heat till the soup is boiling, and add the pasta. Stir well and cook until you see the pasta floating around in the soup. Drop in the greens, stir, and simmer uncovered for another 15 – 20 minutes, or until you are ready to eat.
