Chicken Vegetable Soup With Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This is a recipe that my friend gave me. We all liked it a lot. The soup has a wonderful flavor. Ingredients:
2 pounds chicken drumsticks and thighs |
3 medium carrots, peeled - divided use |
1 medium onion, quartered |
1 celery rib, cut into 4 pieces |
1 teaspoon salt |
2 bay leaves |
10 whole peppercorns |
2 whole cloves |
9 cups water |
2 pounds swiss chard |
1/2 cup pastina, (tiny pasta such as orzo or acini di peppe) |
2 zucchini, cut into 1/2-inch cubes |
1/4 cup freshly grated parmesan cheese |
Directions:
1. Remove skin from drumsticks and thighs; discard skin.
2. Take one of the carrots and cut into quarters. Place in a large pot
3. with the chicken, onion, celery and salt.
4. Tie bay leaves, peppercorns and cloves in a small piece of cheesecloth
5. and add to pot. Cover with water and bring to a boil.
6. Skim off any scum that rises to the surface.
7. Reduce heat to low and gently simmer for 11/4 hours, or until chicken
8. is tender.
9. While the chicken cooks, chop remaining 2 carrots into 1/2-inch dice.
10. Discard stems of chard and cut leaves crosswise into 3-inch strips.
11. Set aside.
12. Strain contents of pot; reserving stock (pour back into empty pot).
13. Discard herb-filled cheesecloth. Puree vegetables in a blender and
14. return to stock.
15. When cool enough to handle, shred chicken and set aside.
16. Bring stock and vegetable puree to a gentle boil.
17. Add reserved chopped carrots and cook for 5 minutes.
18. Stir in chard and cook for 5 more minutes.
19. Add pastina and zucchini and cook until tender, about 8 mintues.
20. Stir in reserved chicken. Adjust seasonings if necessary.
21. Serve garnished with Parmesan cheese.
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