1⁄4 cup chopped pancetta or bacon (optional)
1 cup finely chopped onions, leeks or shallots
1 cup finely chopped celery 1 cup finely chopped carrots 8 cups chicken broth
1 Parmesan rind (if you can find it– try asking at the cheese counter in your grocery store, or buy a hunk of parmesan and cut off the rind – it will add a nice flavor and thicken the soup)
1⁄2 to 3⁄4 pound of chicken breast (skinless, boneless, or bone in will all work)
1 cup of whole wheat spaghetti broken into small pieces (or other small noodles of your choice)
Dill, chives or parsley (optional) salt to taste
additional seasonal vegetables
Chop the pancetta/bacon into bite sized pieces and sauté.
Finely chop the onions/leeks/shallots, celery and carrots. Sauté these vegetables in the bacon/pancetta fat and some olive oil.
Add the chicken broth, parmesan rind and the chicken breast. Bring mixture to a simmer until the chicken is cooked through. Remove the chicken from the stock and shred the meat.
Remove the Parmesan rind from the stock. Add the noodles to the soup and simmer until almost cooked through. Add the shredded chicken and herbs. Season with salt to taste.