Quick Chicken Soup with Pasta

This warm and nutritious soup will never fail to please.

Ingredients

• Salt and pepper
• 1/2 pound mezze penne rigate or other small cut pasta
• 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
• 6 cups chicken stock, divided
• 1 pound boneless, skinless chicken breasts
• 1/2 cup dry white wine
• 1 large bay leaf
• 5-6 carrots, peeled and sliced crosswise 1/4-inch thick
• 1 small onion, chopped
• 2-3 large cloves garlic, chopped
• 2 tablespoons fresh thyme, chopped
• 1 rind Parmigiano Reggiano cheese (optional), plus grated Parmigiano Reggiano, for topping
• 1 cup frozen peas
• 1/2 cup flat leaf parsley, chopped
• 1 small lemon, zested

Preparation

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain; drizzle with EVOO.

While the pasta is working, in a small skillet, pour about 2 cups chicken stock over the chicken to cover it. Add the wine and bay leaf; bring to a simmer over medium heat. Make sure the chicken is not sticking to the pan by giving it a wiggle with tongs. Lower the heat to low and gently poach until fully cooked, about 12 minutes.

Meanwhile, in a soup pot, heat 2 tablespoons EVOO over medium-high heat. Stir in the carrots, onion, garlic and thyme; season with salt and pepper. Partially cover and cook until the vegetables are softened, about 10 minutes. Add the remaining stock and the cheese rind, if using; bring to a simmer.

Remove the chicken from the poaching liquid; cut into bite-size cubes and add to the soup. Strain in the poaching liquid. Stir in the peas and parsley; discard the bay leaf.

Spoon the pasta into bowls. Ladle in the hot soup and top with the lemon zest and grated cheese.