Homemade Chicken Soup With Brussels Sprouts And Pasta

Homemade chicken and vegetable soup with shredded brussels sprouts and pasta.

There is nothing better than hot chicken soup on a cold winter day! This recipe is easy and quick, plus it can be made in one pot. It is packed with vegetables and can be made with a lot of things you probably already buy. I added the brussels sprouts one time when I had some left over and I could not believe how much flavor this added.  If  you don’t have any, you can add a little cabbage instead. This can make a wonderful lunch or a light dinner with a side salad and some good bread.

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What ingredients do you need for homemade chicken soup with brussels sprouts and pasta?

• Chicken Thighs
• Carrots
• Celery
• Onion
• Brussels Sprouts
• Garlic
• Thyme
• Parsley
• Vegetable oil
• Sea Salt
• Black Pepper
• Bay Leaves
• Chicken Stock
• Small Pasta  

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The Recipe

In a large pot place the chicken skin side down on medium heat and let cook until the skin is crispy and brown. When the chicken is crispy, it will easily remove from the pan and won’t stick. Remove chicken from the pot and add the onions. Let cook until translucent and sweet. Do not burn them. If they start getting too dark, add a bit of stock or water.

Now add the carrots, celery, and garlic. Sauté for 5 minutes, then add chicken stock,bay leaves, and thyme. Bring to a boil and then turn down to a simmer and simmer for about 20 minutes. Chicken should be cooked through. Remove chicken and take all the meat off the bone. Carefully to make sure all the cartilage is also removed. Then add chicken back to the pot with the sprouts and simmer for 5 more minutes.

While the soup is simmering, fill a pot with water and season with kosher salt. Bring to a boil and cook your pasta al dente. You do not want to over cook the pasta, otherwise the pasta will get mushy in the soup. Drain and set aside. When soup is ready, taste before seasoning with salt and pepper and garnish  with parsley. Right before serving add pasta to the soup. If you're not going to serve all the soup at once, add the pasta to the individual bowls and pour soup over.

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Recipe Tips:

• Other ingredients that can be added are red or green peppers, sweet potatoes, or turnips.
  

Make Ahead:

• Soup is always better when it is made ahead. This gives time for all the flavors to marry.
• I like to add the pasta right before serving, because they can absorb all the liquid and get mushy when left to sit in the soup.
  

Storing

• This chicken soup can be held in the refrigerator for up to 5 days. I would add the parsley before serving so that it is nice and green for freshness .
• It can also be frozen for up to 3 months in an airtight container.

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