Ingredients
| Onions, chopped(about 1 pound) | 3 each |
| Garlic, fresh, chopped | ⅓ cup |
| Salt, kosher | 4 teaspoons |
| Black pepper | 4 teaspoons |
| Oil, vegetable | 1⅓ cups |
| Carrots, large, chopped | 5 each |
| Celery stalks, chopped | 5 each |
| Chicken strips, cooked, chopped | 6⅔ pounds |
| Chicken stock, low-sodium(follow instructions on the jar) | 2⅔ gallons |
| Pasta, whole-wheat, uncooked | 2¾ pounds |
Instructions
- Heat oil in a large pot over medium heat. Add the onions and sprinkle them with salt. Cook the onions until they begin to soften, stirring often, approximately 5 minutes
- .Add the garlic, and cook until golden, stirring often.
- Add the carrots and celery. Cover the pot and sauté the vegetables for 10 minutes, stirring often. Raise the heat to high, and add 1 gallon of chicken stock. Bring to a boil. Reduce the heat and simmer 10 minutes.
- Cook the pasta by boiling for 8 minutes.
- Add the cooked chicken and remaining chicken stock. Stir in the black pepper. Bring the soup to a boil. Simmer the soup for 15 minutes.
Recipe Notes
VERY IMPORTANT: Add the cooked pasta only 5 minutes before service. If you add it earlier, the soup will turn to mush!
If you have time, chop a bunch of parsley and add at the very end for color and flavor.