Hearty Chicken Noodle Soup

If ever there was a bowl of pure comfort, this is it. Chunks of golden chicken, tender pasta, nutritious vegetables, and a scintillating herb-scented broth. Oh, and a nice chunk of parmesan rind - simmering with everybody else - makes everything all the more, well, more...

There's something about chicken noodle soup that just works. All the flavor, texture and love that makes you feel warm and cozy. And, perhaps equally important, it's nice when that soup comes together quickly, without much fuss or a copious amount of ingredients.

That's the case here - a soup that's brimming with everything you crave, and one that comes together quick and easily, with a handful of ingredients. Of course, since chicken soup is often a personal thing, feel free to improvise! Change the pasta shape, add different vegetables, make it your own!

Hearty Chicken Noodle Soup

8 ounces elbow macaroni
1 tablespoon olive oil
1/2 cup minced onion
2 cloves garlic, minced
1/2 pound boneless skinless chicken breasts or thighs, cut into bite-size pieces
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and ground black pepper
2 cups chicken broth, or more as desired
2 tablespoons tomato paste
2-inch piece parmesan rind
1/2 cup frozen peas, keep frozen until ready to use
2 tablespoons chopped green onions
Grated or shredded parmesan cheese for serving

Cook the pasta according to the package directions. Drain and cover with foil to keep warm.
Meanwhile, heat the oil in a large saucepan or stock pot over medium-high heat. Add the onion and garlic and cook for 3 minutes, until soft. Add the chicken and cook for 3 to 5 minutes, until golden brown on all sides, stirring frequently. Add the oregano, basil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Add the broth, tomato paste and parmesan rind and bring to a simmer. Reduce the heat to low, partially cover and simmer for 10 minutes. Add the pasta and peas and cook for 1 to 2 minutes to heat through. Season to taste with salt and pepper. If desired, remove the parmesan rind (I leave mine in).
Ladle the soup into bowls, top with the green onions and serve with parmesan cheese on the side.
Serves 4