Place whole chicken in large stockpot
Add water, ensuring chicken is fully submerged
Add quartered onion, smashed garlic, rough-cut celery, carrots
Include bay leaf, oregano, basil
Season generously with salt and pepper
Bring to gentle boil over medium-high heat
Reduce heat to maintain steady simmer
Cook 1-1.5 hours, skimming surface regularly
Remove chicken carefully
Strain broth through fine-mesh sieve
Reserve broth, discard solids
2. Chicken Preparation
Allow chicken to cool until manageable
Remove and discard skin
Separate meat from bones
Shred meat into bite-sized pieces
Set aside, covered
3. Soup Development
Heat olive oil in large pot over medium heat
Add diced onion, carrots, celery
Sauté 5-7 minutes until vegetables soften
Add diced zucchini if using
Incorporate canned tomatoes with juices
Cook additional 3 minutes
Add reserved broth
Bring to steady simmer
4. Final Assembly
Add pasta to simmering broth
Cook until al dente according to package instructions
Add shredded chicken
Incorporate fresh spinach
Cook 2-3 minutes until spinach wilts
Adjust seasoning
Nutritional Information*
Calories: 385
Protein: 28g
Carbohydrates: 42g
Fat: 14g
Fiber: 4g
Sodium: 580mg
Time Requirements:
Preparation: 30 minutes
Cooking: 2 hours
Total Time: 2.5 hours
Professional Culinary Tips
Broth Enhancement:
Use cold water to start broth for clarity
Maintain gentle simmer to prevent clouding
Consider adding parmesan rind during simmering
Skim regularly for clearest results
Ingredient Preparation:
Dice vegetables uniformly for even cooking
Cook pasta separately if planning leftovers
Reserve some broth before adding pasta
Variations and Substitutions
Pasta Options:
Tortellini for added richness
Broken spaghetti
Farro or barley for whole grain alternative
Green Variations:
Swiss chard
Escarole
Baby kale
Arugula
Protein Alternatives:
Turkey
Italian sausage
White beans for vegetarian version
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