Stephanie & Tony’s Table: Fall Chicken Soup
Fall Chicken Soup
1 chicken breast
2 tbsp extra virgin olive oil
1 zucchini, chopped
2 celery stalks, chopped
4-5 yukon golden potatoes, diced
1/2 lb brussels sprouts, halved
1/2 bunch kale, torn
1 cup san marzano tomatoes
1 cup shell pasta
Cook chicken in a pan with olive oil until white in the middle, remove and diced.
In a large pot of water, add in all the ingredients except for San Marzano tomatoes and pasta. Allow everything to simmer together for about 20 minutes.
Then add in pasta, bring heat up slightly and allow to cook for an additional 8 minutes and add in tomatoes and serve.