Wednesday, December 29, 2010

Italian-Style Chicken and Vegetable Soup

From Cooking Club.  This soup is hearty and healthy.  Plus everybody loves it.


4 (14.5-oz.) cans lower-sodium chicken broth (6 cups), divided
1 lb. boneless skinless chicken thighs
1 tablespoon olive oil
2 medium carrots, sliced diagonally (1/4 inch)
2 ribs celery, sliced (1/2 inch)
1 medium onion, chopped
1 medium zucchini, chopped (1/2 inch)
2 large garlic cloves, minced
1/2 teaspoon dried oregano
3/4 cup ditalini or other small pasta
1 cup canned white beans, drained, rinsed
1/4 cup chopped fresh parsley


1. Bring 3 cups of the broth to a gentle simmer in large skillet over medium heat. Add chicken; simmer 8 minutes, turning once. Remove from heat; let stand, covered, 10 minutes or until chicken is no longer pink in center. Remove chicken; shred. Reserve poaching liquid.

2. Meanwhile, heat oil in heavy large pot over medium heat until hot. Cook carrots, celery and onion 5 minutes or until beginning to soften. Add zucchini; cook 6 minutes or until vegetables are tender, stirring occasionally. Add garlic; cook and stir 30 seconds or until fragrant. Stir in oregano.

3. Add reserved poaching liquid and remaining 3 cups broth to pot; bring to a boil. Add pasta. Simmer over medium heat 8 minutes or until pasta is al dente. Stir in beans and chicken; cook 1 minute or until heated through. Stir in parsley.

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