Ingredients
2 tablespoons olive oil
1 whole chicken, breasts removed (reserve for some other recipe)
1 cup carrots, diced
1 cup celery, diced
1 cup zucchini, diced
1 cup onion, diced
1 garlic clove, minced
1/2 cup parsley, finely chopped
1 tablespoon tomato paste
2 tablespoons flour
6 cup low sodium chicken broth
1/2 cup your favorite pasta (you can use egg noodles, bow ties, orzo and etc.)
Salt and pepper to taste
Directions
Cut the parts of the chicken (not the breasts) into small pieces with a chef’s knife.
Heat the oil in a large soup pot and saute the chicken until light brown, about 5 minutes. Add carrots, celery, zucchini, onion, garlic, parsley and pepper sauté until translucent, approximately 4 to 5 minutes. Add flour and paste and cook for 1 minute. Add broth and pasta; let it simmer on medium heat for 40 minutes. Check for salt and pepper, add if necessary.
bahar Soups/Stews carrots, celery, chicken, garlic, onion, Pastas/Grains, Soups/Stews, zucchini
Ingredients
2 cups chopped cooked chicken
2 tablespoons olive oil
1 cup chopped carrots
1 cup chopped celery
2 garlic cloves, minced
1 cup quick-cooking barley
6 cups low-sodium chicken broth or vegetable broth
1/2 cup chopped fresh parsley
Salt and black pepper to taste
Directions
In a large soup pot, heat the olive oil. Add the onion, celery, carrots, parsley and garlic, stir to coat with oil, and sauté for about 5 minutes. Add chicken broth and bring to boil, reduce heat, and simmer, partially covered, 25 minutes or until vegetables are tender. Season with salt and pepper. Add chicken and barley; cook 10 to 15 minutes. Ladle the soup into bowls and serve.
bahar Soups/Stews barley, carrots, celery, chicken, onions
Ingredients
1 tablespoon olive oil
1 pounds chorizo sausage (or other smoked sausage), diced
4 ounces button mushrooms, quartered
1/2 cup celery, chopped
1/2 cup carrots, chopped
1 cup thinly sliced chopped green onions
2 garlic cloves, sliced
1 (15-ounce) can cannellini beans, drained, rinsed and mashed
4 cups low-sodium chicken broth or vegetable broth
1 (11-ounce) can evaporated skimmed milk
Salt and black pepper to taste
Directions
Heat the olive oil in a soup pot over medium heat. Once hot, add the sausage to the pan and cook, stirring occasionally until caramelized, about 5 minutes. Add the mushrooms, carrots and celery to the pan and cook for 7 to 8 minutes. Add the skimmed milk and bring to boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Season with salt and pepper. Ladle the soup into bowls. Serve hot, with crusty bread slices.
bahar Soups/Stews cannellini beans, carrots, celery, mushrooms, sausage, Soups/Stews