One of my favorites to make… for the delicious complexity of the different taste layers of this soup, it’s not too difficult to make! You can easily adapt the recipe too by adding or removing whatever veggies or spices you’d like!

– 3 Tablespoons of EVOO

– Half a White Onion
– Half a Garlic Glove
– 3 Carrots
– Garlic Powder
– Dried Italian Herbs
– 15-20 Asparagus
– Chili Powder (Optional)
– Curry Powder (Optional)
– Crushed Red Pepper Flakes
– Fresh Oregano (Optional)
– Fresh Chives (Optional)
– 2 Chicken Cutlets
– 1 ½ Cup of Bowtie Pasta
– 2 Large Containers of Chicken Stock

Finely Chop Onion, and finely chop garlic. Add Onion to large pot with EVOO and have on medium heat, peel carrot and cut in half (long-ways) then cut into about a quarter inch thick slices (so they look like half circles), add garlic and carrots to the pot.

Stir frequently.

Once onion and garlic just start to turn in color, add Chicken Stock, turn up to High heat.

Add herbs and spices, after it comes to a boil, bring heat back down to a simmer. Add Asparagus and finely chopped fresh oregano/herbs to pot.

Let simmer.

In a separate pan/small skillet – cook chicken. No need to sear/brown edges, take off when cooked and slices into thin strips or pull apart with a fork.

Bring pot back up to a boil and add chicken and noodles. After about 7-10 minutes on boil, bring back down to a simmer and let simmer for 15 minutes.  Turn off heat, keep pot lid on and let it sit,  developing it’s flavors.

You can serve right away or let it sit and serve later.