Instructions:
- Sauté Vegetables and Chicken:
- In a large soup pot or Dutch oven, heat a bit of oil over medium heat. Add chopped onions and sauté until translucent.
- Add minced garlic, sliced carrots, and chopped celery. Sauté for about 5 minutes until vegetables start to soften.
- Add chicken pieces and brown them for a few minutes, stirring occasionally.
- Simmer Soup:
- Pour in chicken broth and water. Add bay leaves, dried thyme, dried oregano, salt, and black pepper. Stir to combine.
- Bring to a boil, then reduce heat to simmer. Cover and cook for 15-20 minutes, or until chicken is fully cooked.
- Add Vegetables and Pasta:
- Stir in mixed vegetables, chopped tomatoes, and small pasta. Simmer for another 10-15 minutes, or until pasta and vegetables are tender.
- Adjust Seasoning and Serve:
- Taste the soup and adjust seasoning with more salt and pepper if needed.
- Remove bay leaves from the soup.
- Serve hot, garnished with chopped fresh parsley if desired.
Enjoy this well-rounded and comforting chicken vegetable soup, perfect for chilly evenings. Customize with your favorite vegetables and seasonings to suit your taste preferences.
