2 tablespoons extra-virgin olive oil
1/2 cup finely chopped leeks
1 cup chopped rainbow carrots
1 cup chopped radishes
1 cup chopped celery
2 cloves garlic, minced
2 bay leaves
1 tablespoon fresh thyme
1 tablespoon oregano
1/2 cup dry white wine, optional
3 quarts (12 cups) chicken stock
8 ounces acini di pepe noodles
2 cups chopped/shredded cooked chicken
Salt and black pepper
1 lemon, juiced
3 tablespoons chopped fresh parsley
In a large stockpot, heat the oil over medium-high heat. Add in the leeks and cook for 3 minutes before adding in the carrots, radishes, celery, and garlic. Cook for 5 minutes, just until tender.
Stir in the bay leaves, thyme, and oregano, and the wine. Cook for 2 minutes, and then add the stock. Bring to a boil. Add the pasta and cook for 7 minutes or until tender. Stir in the chicken and cook until heated through.
Once the chicken is hot, season with salt and pepper. Stir in the lemon juice. Garnish with parsley.
Refrigerate or freeze leftovers.
Makes 8 servings