Chicken-Orecchiette Soup with Cilantro and Lemon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon olive oil |
2 skinless boneless chicken breasts (about 12 ounces total) |
3 cups coarsely chopped onions |
3 plum tomatoes, sliced |
2 stalks lemongrass, thinly sliced (about 1/2 cup) |
2 tablespoons coriander seeds |
2 teaspoons cumin seeds |
2 teaspoons fennel seeds |
8 cups chicken stock or canned low-salt chicken broth |
1/2 cup chopped cilantro |
8 ounces orecchiette pasta, freshly cooked |
3 plum tomatoes, seeded, chopped |
1/2 cup fresh lemon juice |
fresh lemon slices (optional) |
Directions:
1. Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate. Cool.
2. Add chopped onions and next 5 ingredients to pot and sauté over medium heat until fragrant, about 2 minutes. Add stock and 1/4 cup chopped cilantro. Simmer 20 minutes to blend flavors.
3. Strain broth into heavy large saucepan. Slice cooked chicken crosswise into thin strips; add to broth. (Can be prepared 1 day ahead; cover and refrigerate.)
4. Add cooked pasta, chopped tomatoes, lemon juice and remaining 1/4 cup cilantro to soup. Season to taste with salt and pepper. Bring soup just to simmer. Ladle into bowls; garnish soup with lemon slices, if desired.
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