Recipe of the Week: Chicken Soup

SW comfortHere’s a comforting recipe from Marilyn Noble’s Southwest Comfort Food, good for a chilly day or if you’re feeling under the weather, like I am. This recipe includes jalapeños, for an extra sinus-clearing kick.

Chicken Soup

Serves 6

1 chicken, 2–3 pounds, cut up
2 quarts water
2 cans (14.5 ounces each) chopped tomatoes
1 can (4 ounces) tomato paste
3 carrots, sliced
3 celery ribs, tops included, sliced
1 large onion, minced
4 cloves garlic, minced
3 fresh jalapeños, seeded and minced
1 bay leaf
1 tablespoon dried oregano
1 teaspoon ground cumin
1 tablespoon salt
1 teaspoon black pepper
1 cup acini de pepe pasta
Sliced avocado, for garnish
Minced green onions, for garnish

Clean the chicken and place it in a large stockpot. Cover with water. Bring to a boil over high heat. Skim foam from surface, then reduce heat to low, cover, and simmer for 1 hour. Remove chicken from pot and allow to cool.

Add tomatoes, tomato paste, carrots, celery, onion, garlic, jalapeños, bay leaf, oregano, and cumin to hot stock. Return to boil, then reduce heat, cover, and simmer for 20 minutes. Remove chicken from bones, shred, and add to soup. Add salt and pepper and simmer for another 20 minutes.

Return to a boil, add pasta, and cook until pasta is tender, about 9 minutes. Remove from heat and allow to cool for 5 minutes.

Top each serving with sliced avocado and a sprinkle of minced green onion.

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