Thursday, August 28, 2008
Chicken and Little Shell Soup
I found these really cute little pasta shells at my trip to the Tienda and decided to make soup with them. My husband like his soup really thick, something between a soup and a stew, or as Rachael Ray calls it a "Stoup" (this does not mean I like her, which I don't). Anyway, the soup was very filling and thick, just the way my boy likes it! I also caramelized the onions before adding to the soup, which gave it a richer flavor, and I added cabbage for a change.
2 cups cooked chicken diced
2 packages of the small shell pasta
3 carrots sliced
2 garlic cloves, minced
4 ribs celery sliced
10 basil leaves, rolled into a cigarette and sliced into ribbons
1/5 of a bunch of Nappa Cabbage, sliced into ribbons
3/4 of a sweet onion sliced
8-10 cups homemade chicken stock, if you use store bought get organic and/or low salt
Place your soup pot on medium heat, add 3 tbl of olive oil, and add your sliced onions, saute until golden brown and caramelized, add 2 cloves garlic towards the end of the process (don't let the garlic burn or brown) Add salt and pepper
Add in your stock, stir and taste for seasoning, re-season if necessary
Next add in your carrots and celery, let simmer for about 10 minutes, then add in the rest of your ingredients, (except the pasta) let simmer until the rest of the veggies are al dente, about another 15 minutes or so.
Bring to a low boil and add your pasta, cook as long as the pasta directions indicate, and serve immediately.
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