Chicken Soup with Legumes and Noodles

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Soup is a dish is really versatile, a good choose for this dish for a dinner party or a cocktail party, is that there are many different combinations of ingredients that can be used. Here, we present to you a soup that is a traditional soup with the addition of chicken and pasta that can be made with ingredients you have at home.

Ingredients

• 2 boneless, skinless chicken breasts and boneless (or 4 chicken thighs) 
• 1 litre of chicken stock (or water)
• 2 tablespoons of olive oil.
• 1 medium onion (chopped)
• 2 cloves of garlic (finely chopped)
• 2 carrots (peeled and sliced into rings)
• 1 stalk of celery (finely chopped)
• 1 potato medium (peeled and diced)
• 1 cup green beans (cut into bite-size pieces)
• 1 cup macaroni (you can be of your choice)
• 1 bay leaf
• Salt and pepper to taste.
• 1/2 teaspoon dried thyme (or 1 bunch of thyme)
• 1/2 cup parsley, chopped (for decoration)
• 1/2 cup sour cream (optional extra for a touch more cream)

Preparation:

• If you are using boneless chicken breasts, cook on a pan with water and a dash of salt until fully cooked (about 20-25 minutes). Once cooked, shred the chicken and set aside.
• If you are using a chicken thighs, you can either cook them in the same way, and then as the meat, removing the bones.
• In a large saute pan, heat the olive oil over medium-high heat.
• Add the onion and sauté over medium heat until translucent, about 5 minutes.
• Add the garlic and stir-fry for a further 1 minute.
• Add carrots, celery, and potatoes, and green beans. Sauté over medium heat for about 5 minutes, stirring from time to time.
• Place the chicken stock (or water) into the pan and add the bay leaf and the thyme. Allow the soup to a boil.
• Reduce heat to low and cook, covered, for about 15 minutes, or until the vegetables are almost tender.
• Add the noodles to the soup, and then cook according to the directions on the package, usually 8-10 minutes, until al dente.
• Make the shredded chicken into the soup, and then cook for 5 more minutes so everything is hot and the flavors to blend.
• If you want to, then add in the sour cream for a nutty, creamy, and adjust salt and pepper to taste.
• Remove the bay leaf and the thyme (if you've used a branch of fresh).
• Serve the soup hot, garnished with chopped parsley to serve.

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