Italian Chicken Soup with Pasta and Tomatoes
We like to think of this recipe as an Italian grandma's take on classic chicken noodle soup.
The chicken and broth can be made up to 3 days in advance. Refrigerate separately in covered containers, then proceed to finish the soup. If making ahead, refrigerate the broth at least overnight to allow the fat to accumulate at the top, then lift off with a spoon before proceeding.