Rachel Maria's Chicken & Pasta Soup

Rachel Maria's Recipes

I’m fairly convinced that you can throw just about anything into a soup or stew!  (Ok, maybe not everything…)  But, at least there are fewer rules to follow (have I mentioned how much I prefer to color outside of the lines!)  All that to say, I love to make-up my own soups or stews based upon whatever I can find in my fridge and cupboard.   If I had ground beef, pork, and/or veal on hand, I would have thrown some mini-meatballs in here! I’ll reserve that for a different post.

Serves MANY bowls of soup…and freezes wonderfully, too!

Ingredients

1 Small Whole Chicken, or 2 Chicken Breasts
64oz. Chicken Broth
2 Cups Water
1 Tbs. each Salt, Pepper, Garlic, Onion Powder
2 14.5oz Cans Diced Tomatoes
2 Tbs. Tomato Paste
2 Cups Each of Chopped Carrots, Celery, and Onion
1/2 lb. of Acini Di Pepe OR Ditalini Pasta
2 lbs. Fresh Spinach
1 Can Corn
Pecorino romano cheese

Directions

*Fill Large Post with Chicken Broth, 2 Cups Water, Diced Tomatoes, and seasonings.
*Stir in Tomato Paste (which will gradually blend into soup consistency).
*Cook over Medium-high flame for about 1 hour (until chicken is cooked), stirring and straining chicken fat from the top, intermittently.
*Remove Chicken.  (It chicken has skin and/or bones, wait until cooled and separate from meat and dice.)
*Add Carrots, Celery, and Onion.
*Cook over Medium-high flame for 45 minutes.
*Bring water to a boil.  Add Pasta.  Stir Constantly and cook according to pasta directions on box.
*Reduce heat to low.  Add cooked chicken, fresh spinach, and drained corn.
*Simmer for 5-10 minutes (spinach will wilt down).
*Serve hot with grated pecorino romano cheese and Sriracha Sauce for a kick!

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