Vegetables Chicken Soup - Giangi's style - Giangi's Kitchen

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Vegetables Chicken Soup – Giangi’s style

Published on August 15, 2010 | Soup and Salad

Vegetables chicken soup, Giangi’s style.  Tonight we are having soup. Yes with this heat,  I am however making my favorite vegetable soup.

There is nothing to it, but for our little guy who just had his expander put in his mouth and has not been eating at all , it is wonderful seeing him eat again with gusto.  Vegetables and chicken with pasta, that is all.

I always enjoy mixing chicken breasts and tights, of course you may use which one you wish. Cutting it in small cubes is a most because it will help with the cooking process. Food processor a must. You will love it  and if you have little ones, they will have fun eating and not questioning all the veggies.

I cook the pasta separate as I do not want to overcook the soup.  Most of all, I do not enjoy the extra starch of the flour getting in the soup therefore making it dense. Pasta cooked on salted water, do not forget.

Using peppercorn is a favorite of mine. I love the flavor that adds to the soup. Most of all I like that I can see them and remove them prior to passing it thru the food processor. Having a little guy that does not like pepper is a bit of an issue.

Tonight’s August 15, 2010 dinner:
Giangi’s Vegetables Chicken Soup



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 zucchini sliced
2 garlic cloves, peeled
Olive oil
2 boneless and skinless chicken breasts cut in small cubes
2 boneless and skinless chicken tights cut in small cubes
Crème Fraiche (optional)

Soup pasta of choice

Place over medium heat a stock pot with the olive oil and when warm add the leeks and cook for 5 minutes, constantly turning. Add the celery and the carrots. Sweat for 2 more minutes and add the remainder of the ingredients. Add water to cover and cook at medium low, with the lid half covering the pot for 45 minutes. Add water if needed.

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 the chicken, or do it in batches, and puree it all.

Return it to the stock pot and keep warm. If it is too thick, more water can be added.

At this point I like to cook in a separate pan some little star pasta, or shells as I would do any other pasta. When done I drain and place some of the pasta in a soup bowl and add the soup over it. Place a dollop of crème Fraiche in the middle if you wish.

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