Wednesday, November 18, 2009

Chicken Minestrone

I hate posting without a picture but sometimes it happens that way. We had this great soup with company over the weekend and with the craziness I forgot to take a snapshot. It turned out really well and I love that it doesn't make a ton of soup. If you haven't already you have to try the Penzey's soup bases ... so worth the $8.00 splurge and no MSG. This recipe I found in one of those Barnes & Noble generic sale cookbooks, The Cooks Encyclopedia of Soup. Serves 4

1 T. evoo
2 chicken thighs
3 bacon slices, chopped
1 onion, minced (I subbed leek)
a few basil leaves, minced
a few rosemary leaves, minced
1 T. chopped fresh parsley
2 potatoes, cut into 1/2" cubes
1 large carro, cut into 1/2" cubes
2 small zuchini, cut into 1/2" cubes
1 or 2 celery stalks, cut into 1/2" chunks
1 qt. chicken stock (I added a little more)
1.5 c. frozen peas
scant 1 c. small soup pasta

Heat the oil in a large skillet. Add chicken and fry for about 5 min. on each side, remove with a slotted spoon, set aside. Add bacon, onion and herbs to the pan and cook slowly stirring constantly, for about 5 min. Add potatoes, carrot, zucchini, celery and cook for 5-7 min. Return chicken to pan. Add stock and bring to a boil. Cover and cook over low heat for 35-40 min. Remove chicken and place on board and chop. Stir the peas and pasta into soup and return to a boil. Simmer for 7-8 min. Return meat to soup and adjust seasoning. Serve with parmesan cheese.

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