Italian-Style Chicken Noodle Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Again Rachael Ray has put another twist to the traditional chicken noodle soup. Ingredients:
1 tablespoon extra virgin olive oil |
3 celery ribs, chopped |
2 medium carrots, chopped |
1 large onion, chopped |
3 garlic cloves, grated |
1 bay leaf |
salt & fresh ground pepper |
2 quarts chicken stock |
1/2 lb whole wheat penne |
1 lb chicken, cut into bite-sized pieces |
1 (8 ounce) can tomato sauce |
1 (15 ounce) can red beans, rinsed |
1 (15 ounce) can chickpeas, rinsed |
2 cups parmesan pita chips |
1/2 cup parmigiano-reggiano cheese |
Directions:
1. Heat olive oil in a large soup pot over medium-high heat. Add celery, carrots, onion, garlic and bay leaf, and season with salt and pepper. Cook for about 2-3 minutes and add chicken stock. Bring to a boil, add the penne pasta and cook according to the package instuctions, adding the chicken pieces during the last 4-5 minutes of cooking along with the tomato sauce and both cans of beans to heat through.
2. Ladle a portion of soup in a bowl and garnish with some parmesan pita chips and freshly grated parmesan cheese on the top.
|
|