October 26, 2010
I love Fall. Nothing says Fall like a good soup. This recipe is my staple, the run to soup, our family’s favorite. I always pass all the vegetables thru the food processor so our son will not see all the vegetables that he is eating. I am sure he will draw the line at the leeks.
Tonight I used some back bones from a couples of chickens that I did not use a couple of weeks ago and placed them in the freezer mixed with two great fresh chicken breasts.
A nice glass of wine and dinner was perfect.
Tonight’s October 26, 2010 dinner:
Vegetable Chicken Soup with Pasta
VEGETABLE CHICKEN SOUP WITH PASTA
2 carrots peeled and cut in small pieces
1 leek, cleaned, outer leaves removed and the white part sliced thinly
3 celery ribs, cleaned and sliced
2 zucchinis sliced
2 garlic cloves, peeled
2 boneless and skinless chicken breasts, cut in small cubes
Chicken backs, necks and wings
Small soup pasta of choice.
Place over medium heat a stock pot with water and add all the above ingredients ( not the pasta). Add more water to cover and cook at medium low, with the lid half covering the pot for 45 minutes.
When all the vegetables are tender, and the chicken fully cooked, remove from the heat and let cool for 15 minutes. In a food processor place all the vegetables and puree it all. Clean the chicken from the bones and puree as well.
Return it to the stock pot and keep warm. If it is too thick, more water can be added.
At this point I cooked small rings egg pasta. When done I drain and place some of the pasta in a soup bowl and add the soup over it.