Chicken And Vegetable Soup
This hearty and comforting chicken and pasta soup is filled with colorful vegetables and nutritious Swiss chard. The flavors meld together to create a satisfying meal that is perfect for colder days or when you're craving a bowl of homemade goodness. Serve this soup with a sprinkle of Parmigiano-Reggiano cheese for an extra touch of savory richness.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 2 carrots, peeled and finely chopped
- 1 large yellow onion, finely chopped
- 1 celery stalk, finely chopped
- Salt and freshly ground pepper, to taste
- 6 cups chicken broth
- 1 cup
- or other small pasta shape
- 2 cups shredded braised chicken (see related recipe at left)
- 1 bunch Swiss chard, ribs removed, leaves cut crosswise into thin strips
- 1/4 cup grated Parmigiano-Reggiano cheese
Instructions
- <b>Saut&#233; the vegetables</b>
- In a large saucepan over medium heat, warm the olive oil. Add the carrots, onion and celery, season with salt and pepper, and saut&#233; until softened, about 5 minutes. Add the broth, increase the heat to medium-high and bring to a boil.
- <b>Cook the pasta</b>
- Add the pasta and chicken to the pan and return to a boil. Cook, stirring often, until the pasta is not quite al dente (tender but firm to the bite), about 3 minutes, or according to the package instructions. Stir in the chard and cook until wilted, about 1 minute. Season with salt and pepper. Ladle the soup into bowls and serve immediately. Pass the cheese at the table. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>One Pot,</i> by Carrolyn Carre&#241;o (Oxmoor House, 2008).
Yield
Serves 4.
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