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In a large stockpot (16 quart minimum / 20 quart recommended) heat olive oil under fairly low to medium heat.
"Sweat" onion, celery, green pepper and some salt (to draw off moisture) for perhaps 30 minutes -- this is lower than browning, and makes the veggies somewhat translucent. I covered, and mixed every few minutes to prevent browning.
Add carrots, garlic, some white pepper and some black pepper, and continue to heat under "sweat" conditions while mixing now and then.
Add chicken stock, chicken breasts, tomatoes and potatoes -- and of course some more white pepper and black pepper.
Cover and simmer on low heat for 1.5 to 2 hours (or use crock pot?).
Remove chicken and let cool and stand to shred.
Add chopped parsley and return the shredded chicken to the soup.
Salt to taste at this point, and add more white and black pepper if your tongue is not twitching a bit when you sample. ;-).
Simmer while cooking ditalini (or other stubby pasta).
Serve soup over cooked pasta to taste.
Note: Like many soups, this may be better made the day before and then served when needed. We will freeze some for ready-made meals and I think it will work out well.