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Chicken and Bowtie Noodle Soup

2 Tab olive oil
1 cup diced onion
1/4 tea. salt
1 cup peeled and diced carrot
1 cup peeled and diced celery
6 cups chicken stock
1/2 cup shredded or cubed chicken
1 cup cooked bowtie noodles or other pasta

Heat olive oil over medium heat. Add onion and a pinch of salt and saute until golden. Add celery and carrots and another pinch of salt and saute another 3 minutes. Deglaze the pan with 1/2 cup of the stock. Add the remaining stock and chicken and cook until the vegetables are tender (about 10 minutes.) Add the pasta to the soup and heat through.

source: One Bite at a Time, Rebecca Katz

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