Tuesday, August 7, 2007

Chunky Chicken and Vegetable Soup

This was another recipe from my long weekend alone. I wanted a semi-good for me recipe with chicken that would make good leftovers. Despite the oppressive heat outside, I had been in air conditioning all day, so I decided on Chunky Chicken and Vegetable soup. It’s from the “Chicken: Best Ever Poultry Recipes” book that a friend got me last year. I’ve made this recipe before and I certainly intend to make it again. It is hearty without being heavy. And it is so easy to make! The whole trick is just the prep. Have the veggies and chicken cut up before you start and there is virtually no work involved.

I love the combination of the savory chicken, pasta and veggies with the sweet but tangy fresh tomatoes. I add about ¾ of the tomato when it says to, and I add the rest to the bowls as I am serving to give it even more of a fresh tomato bite. Because of the pasta in the soup, I will be listing this for Presto Pasta night. This time I used orzo pasta, but you can use whatever pasta you want. Next time I may try macaroni to just switch it up a little bit.

Tips and changes for next time: try different pastas. Perhaps use more pasta to thicken the soup a bit. Add some chopped garlic to the pan when I add the chicken.
Chunky Chicken and Vegetable Soup
1 TBSP oil
1 carrot, sliced
1 leek, chopped (I used ¾ of an onion)
2 chicken thigh fillets cut into 2cm pieces (I used a chicken breast)
1/4 cup ditalini pasta (I used a little more than that of orzo)
1 liter vegetable stock (I used 3 cups chicken broth and 1 cup water)
2 ripe tomatoes, diced
Salt and pepper
(Pinch red pepper)
(Pinch garlic powder)

Method
Heat the oil in a saucepan and cook the carrot and leek over medium heat for 4 minutes, or until soft. Add the chicken and cook for a further 2 minutes, or until the chicken has changed color.
Add the pasta and the vegetable stock, cover and bring to the boil. (Add garlic powder, red pepper, salt and pepper to taste.) Reduce the heat and simmer for 10 minutes, or until the pasta is cooked. Add the tomato halfway through cooking (or just add 3/4 of the tomato and add the rest at the end). Serve with fresh crusty bread.

Serves 4

2 comments:

Ruth Daniels said...

It does sound lovely. We've had a heat wave here in Halifax, but yesterday was cold and rainy. This would have been perfect. I'll just have to save it for another day. Thanks for sharing with presto pasta nights.

katiez said...

What a great soup! I love them when they taste good but don't have to cook all day.... just give me another month: cooler weather but still fresh tomatoes!