Homemade Chickarina Soup Progresso Copycat

Step 1: Heat oil in a dutch oven over medium heat.

Step 2: When the oil is hot add the celery, leaves included, carrots and onions to the pot along with the turmeric ,salt and pepper and chicken bouillon.

Step 3: Season to taste

Step 4: Saute until the veggies are they are soft, 7 minutes.

Step 5: Add chicken thighs, parsley, green onion, water and broth to the pot and bring to a boil.

Step 6: Reduce to a simmer and simmer for 30 minutes uncovered.

Step 7: As the chicken thighs cook, some white foam will rise to the top so you can skim that off with a spoon.

Step 8: While the chicken thighs cook, prepare the chicken meatballs by combining ground chicken, egg, salt and fresh parsley in a mixing bowl.

Step 9: When the chicken thighs have simmered for 30 minutes remove from the pot

Step 10: But keep the water simmering.

Step 11: To make the meatballs, take about 1 heaping teaspoon of the chicken meatball mixture and drop each one directly into the simmering broth on the stove.

Step 12: The meatballs will start to rise to the top as they cook.

Step 13: Once you have added all of your meatballs to the simmering pot, shred your chicken thighs and add them back to the pot along with the pastina.

Step 14: Continue simmering the soup for about 15 minutes.

Step 15: At this point the pasta should be fully cooked and you can remove the soup from the heat.