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| An outstanding comfort food for the soul, especially when you're feeling a bit under the weather... |
Prep: 5 Mins. |
Cook: 45 Mins.
Cook: 45 Mins.
Posted by Max via Sandra
INGREDIENTS
2 bone-in, skin-on chicken breasts
6 cups low-sodium chicken broth
1 small spanish onion, chopped
2 medium carrots, chopped
2 ribs of celery, chopped
1 garlic clove, minced
1 teaspoon poultry seasoning (for the homemade recipe, (Click here: Sandra's Poultry Seasoning Blend)
Kosher salt and ground pepper, to taste
8 ozs. (1/2 box) Ronzoni-Rotelle spiral pasta, cooked accordingly
¼ cup fresh parsley, roughly chopped (We also often prefer cilantro, or both, at times)
--1 loaf of prepared, warm crispy bread, sliced
METHOD
Rinse chicken, and remove skin, and trim off any excess fat, then add to medium saucepan, and add the chicken broth. Bring to boil, cover, and reduce heat to a medium simmer, and cook for 20 minutes. Remove chicken from saucepan, and set aside on a plate.
Add the onions, carrots, celery, garlic, and poultry seasoning to the saucepan of broth. Taste for seasonings and add kosher salt, if needed, and ground pepper. Bring to a boil, and then turn down heat to medium and cover to simmer, just until vegetables are tender (not mushy), about 20 minutes.
Meanwhile, when chicken has cooled, de-bone and cut into bite-sized pieces, and set aside. Also, prepare the noodles according to package directions, (about 10 to 12 minutes), then drain and set aside.
Add the cooled chicken pieces to saucepan when vegetables are tender, and cook for a couple minutes, just until warmed through. (This is important, so a not to overcook the chicken otherwise it gets too tough, Max says ;-)
To serve, place pasta in equal amounts into four soup bowls, ladle chicken and vegetable broth on top. Garnish with freshly chopped parsley and/or cilantro, along with slices of warm crusty bread.– Enjoy!
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Tip: If you have leftovers, Max suggests storing the pasta separately in a ziploc bag (from the chicken/vegetable broth) otherwise the pasta tends to lose its integrity if you refrigerate them together.
During this rainy fall season on days such as this, what a wonderful comforting dish this is. It smells divine while cooking, and tastes even better when eating with warm and crispy bread slices!
ReplyDeleteHi Sandra, I thought I'd try this recipe to comfort my body, during my travels I caught a cold. You're right, from what I could smell, I'm sure it will do the trick! I also made some corn bread and gingerbread cake with hot orange spice tea. Thanks for sharing this recipe. Gentle hugs, don't catch this cold.....brrrr!
ReplyDeleteWonderfu Barb...I hope the the soup works out for you! Max and I were trying to get head colds last weekend so he made this for us as well, and yes, it did do the trick! Your corn bread, gingerbread cake and tea should add nicely to your recovery as well...stay warm ~ it's colder than it looks outside!!!
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