Spanish-Style Chicken Noodle Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Rachael Ray's Spanish twist on traditional chicken noodle soup. Ingredients:
1 tablespoon extra virgin olive oil |
3 celery ribs, chopped |
2 medium carrots, chopped |
1 large onion, chopped |
1 -2 tablespoon chili powder |
1 bay leaf |
salt & freshly ground black pepper |
1 1/2 quarts chicken stock |
1/2 lb orzo pasta |
1 lb chicken, cut in bite size pieces |
2 (28 ounce) cans stewed tomatoes |
1 cup corn |
1 (15 ounce) can black beans, rinsed |
1 bunch scallion, thinly sliced |
1 cup crushed corn chips |
1 lime, cut into wedges |
Directions:
1. Heat olive oil in a large soup pot over medium-high heat. Add celery, carrots, onions,chili powder,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 orzo pasta and cook according to the package instructions adding the chicken pieces during the last 4-5 minutes of cooking along with the tomatoes, corn, and beans to heat through.
2. Ladle a portion of soup in a bowl and garnish with sliced scallions and tortilla chips. Serve with time wedges to add a zip.
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