Chicken Soup With Greens and Pasta |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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I found this recipe in Yankee Magazine. This soup makes wonderful use of leftover chicken and pasta. If you don't have either, begin the recipe by poaching 2 chicken breasts, then cook the pasta. Ingredients:
1 tablespoon extra virgin olive oil |
1 large garlic clove, minced |
1 teaspoon kosher salt (or to taste) |
1 cup chopped fresh spinach |
1 small zucchini, cut into . 5-inch moons |
1 leek, chopped medium |
1 1/2 cups chopped broccoli rabe or 1 1/2 cups kale |
8 cups chicken stock |
1 1/2 cups chopped cooked chicken breasts (from 2 breasts) |
3/4 cup cooked pasta |
fresh ground black pepper, to taste |
Directions:
1. Heat olive oil in a stockpot over low heat. Cook garlic 1 minute.
2. Add salt & the vegetables, stir thoroughly, cover loosely and cook 30 minutes.
3. Add stock & simmer 30 minutes or longer. The soup can be refrigerated at this point (if you choose).
4. When ready to eat, warm soup over medium heat, add chicken, pasta, pepper (to taste) and serve.
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