billmichalski
chicken and chard soup with pasta
Chicken and Chard Soup with pasta.
•4 tbsp. olive oil.
•pinch red pepper flakes
•1 med onion. diced
•1 carrot. diced.
•1 stalk celery. diced.
•2 cloves garlic minced.
•1 bunch Swiss Chard. separate the leaves and stems. dice the stems. chop the leaves.
•1 quart chicken stock.
•½ cup tomato puree.
•1lb. boneless skinless chicken breast.
•1 cup dry “salad” pasta.
•½ tsp dry basil leaves.
Directions: Heat the olive oil in bottom of soup pot, add pepper flakes and the chicken breast. Sear the chicken thoroughly on both sides. Remove and set aside. (chop into bite sized pieces.) Add the onions, garlic and celery to the oil remaining in the pot, stir, cover and reduce heat to loosen all browned bits from the bottom of the pot. Add the carrots and chard stems. Cook until softened. Return the chopped chicken to the pot. Add the tomato puree and chicken stock. Bring to boil then simmer ten minutes. Add the chopped chard leaves. Add the basil and season to taste. Cook five minutes more. Add the pasta and cook till al dente. (eight minutes.) Remove from the heat. Soup is best if it sits for ten minutes or so after pasta is done and before serving.
chicken and chard soup with pasta
Chicken and Chard Soup with pasta.
•4 tbsp. olive oil.
•pinch red pepper flakes
•1 med onion. diced
•1 carrot. diced.
•1 stalk celery. diced.
•2 cloves garlic minced.
•1 bunch Swiss Chard. separate the leaves and stems. dice the stems. chop the leaves.
•1 quart chicken stock.
•½ cup tomato puree.
•1lb. boneless skinless chicken breast.
•1 cup dry “salad” pasta.
•½ tsp dry basil leaves.
Directions: Heat the olive oil in bottom of soup pot, add pepper flakes and the chicken breast. Sear the chicken thoroughly on both sides. Remove and set aside. (chop into bite sized pieces.) Add the onions, garlic and celery to the oil remaining in the pot, stir, cover and reduce heat to loosen all browned bits from the bottom of the pot. Add the carrots and chard stems. Cook until softened. Return the chopped chicken to the pot. Add the tomato puree and chicken stock. Bring to boil then simmer ten minutes. Add the chopped chard leaves. Add the basil and season to taste. Cook five minutes more. Add the pasta and cook till al dente. (eight minutes.) Remove from the heat. Soup is best if it sits for ten minutes or so after pasta is done and before serving.