Ingredients

• 1 tsp. 

  vegetable or coconut oil

• 2 

  medium yellow onions, chopped 

• 2 

  stalks celery, finely chopped

• 2 

  carrots, finely chopped

• 2 

  cloves garlic, finely chopped

• 4 c. 

  (32 oz.) low-sodium chicken

   

  broth

• 1 lb. 

  boneless, skinless chicken breasts

• Kosher salt

• 1 

  red, yellow, or orange bell pepper, seeds and ribs removed, quartered

• 2 

  scallions

• 1 

  Scotch bonnet pepper

• 1 

  (1/2") piece ginger, smashed

• 4 

  sprigs thyme

• 2 tbsp. 

  reduced-sodium soy sauce

• Freshly ground black pepper

• 12 oz. 

  reginetti or campanelle pasta

Description

1. Step 1In a large pot over medium heat, heat oil. Cook onion, celery, and carrots, stirring, until tender, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add broth, chicken, and 1/2 c. water and bring to a boil. Reduce heat to medium-low and simmer until chicken is cooked through, about 10 minutes; season with salt. Transfer chicken to a cutting board and shred with 2 forks.
2. Step 2Add bell pepper, scallions, Scotch bonnet, ginger, thyme, and soy sauce. Cover and cook over low heat, stirring occasionally, until slightly thickened and flavors have melded, about 30 minutes. Discard scallions and ginger. Stir in chicken; season with pepper.
3. Step 3Meanwhile, in another large pot of boiling salted water, cook pasta according to package instructions. Drain and stir pasta into finished soup.