Seasoning: ½ salt, ¼ pepper, 1 bay leaf, 2 garlic cloves
½broken pasta ( I use angel hair)
1 ½tspVegeta *
Season the chicken. Cut chicken into bite size pieces. Slice the garlic. Break bay leaf into small pieces. Combine the chicken, ½ salt, ¼ pepper, bay leaf pieces and garlic. Mix everything. Keep covered and refrigerated until ready to use.
In a large pot, bring water to a boil. Add the chicken. Cook on med/high heat for 15-20 minutes (depending on the sizes of your chicken), water should boil softly. Remove scum that floats to the top. I also like to remove the bay leaves pieces and garlic with a slotted spoon (or you can gently rinse the chicken before adding it to the soup).
Meanwhile, peel and cube your potatoes. Add to a bowl and cover with cold water, set aside.
Chop onions; add to large pan with butter. Cook about 3-5 minutes on med/high heat (or until onions become soft).
Shred carrot; add to onions and cook another 5-8 minutes (or until carrots are soft). (If pan become too dry add a few Tbsp water from pot).
Drain the potatoes and add to pot. Cook 10 minutes, boiling gently.
Slice red pepper (if you family will eat them you can cube them).
Break your pasta into smaller pieces, add to pot.
Add sautéed onions/carrots to pot. Add salt, pepper and Vegeta. Cook another 10 minutes. Remove from heat and add desired chopped herbs. You can use any for this soup. Enjoy.