3 tablespoons olive oil
2 carrots, chopped
2 celery ribs, chopped
2 cloves garlic, chopped (about 1 tablespoon)
1 bay leaf
1 onion, finely chopped
3 Italian red cherry peppers, seeded and finely chopped
1/2 lemon, peeled
8 cups low-sodium chicken stock
2 split skinless chicken breasts, bone-in (about 8 ounces)
Smoked salt, if desired
Freshly ground black pepper
4 Yukon gold potatoes, scrubbed well and chopped, skin-on
8 ounces cooked rotini pasta
Lemon wedges, for serving
Chopped fresh parsley, for garnish
In a large stockpot or Dutch oven over medium heat, add the olive oil. Next, add the carrots, celery, garlic, bay leaf and onions. Saute until the vegetable begin to wilt, about 5 minutes. Next, add the cherry peppers and lemon peel and continue to saute for another 2 minutes. Add in the chicken stock and chicken pieces and sprinkle with smoked salt, if using, and pepper. Bring the soup to a gentle simmer and cook, about 30 minutes.
Remove the chicken to a plate and wait until the pieces are cool enough to handle. Either with 2 forks or with your hands, pull the meat from the bone and shred, taking care to remove any cartilage. Once all of the meat is pulled from the bone, add the meat back to the soup and discard the bones.
In the meantime, add the potatoes to the soup, cover and continue to cook and additional 15 minutes. Taste the soup again for seasoning, adding more salt and pepper, if necessary. Add in the noodles. Serve the soup in warmed bowls. Garnish with a squeeze of lemon and some parsley.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.