Tuesday, March 5, 2013

Tuesday Features Sicilian Chicken Soup

Pin ItSicilian Chicken Soup with Bowtie Pasta

I took some time last week for myself and headed to one of my favorite bookstores, Barnes and Noble, grabbed a cup of coffee and enjoyed perusing the cookbook section.  I found an awesome book called The Soupbox Cookbook, Sensational Soup for Healthy Living by Jamie Taerbaum and Dru Melton who are the founders of  The Soupbox Restaurant in Chicago.  The Soupbox was voted "the best soup in Chicago" on citysearch and has been featured on Rachael Ray's "Tasty Travels".  I look forward to trying many of these great looking healthy recipes.  Today I sharing the recipe for Sicilian Chicken Soup with Bowtie Pasta, a real satisfying chicken noodle soup. Serve it with a fresh salad and bread or breadsticks and you have comfort in a dish.  This recipes serves 4-6.

1 small diced yellow onion
2 stalks diced celery (leaves included)
1 diced carrot
2 teaspoons olive oil
2 cloves minced garlic
1/2 teaspoon salt
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon rosemary
1/4 teaspoon blak pepper
1 tablespoon tomato paste
48 ounces chicken stock
1 cup bowtie pasta
1 lb. cooked chicken, cubed
2 tablespoons flat-leaf Italian pasley, minced
Salt and pepper to taste
Fresh parsley, chopped for garnish

Cooking Instructions:
Saute the onion, celery and carrot in the olive oil in a large stockpot set over medium heat until tranlucent, about 8 minutes.  Add the garlic, salt, basil, oregano, rosemary, pepper and tomato paste, and cook for two minutes, stirring constantly.  Add the chicken stock to the pot and bring to a boil.  Then add the bowtie pasta and cook per the package instructions until al dente, about 8 minutes.  When the pasta is done, stir in the chicken and parsley, and warm through, about 5 minutes longer.  Taste and adjust the seasonings as necessary with salt and pepper.  Garnish with more fresh parsley.

Enjoy the goodness.....                             LakehouseLyn

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