Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics : Easy Chicken Soup Recipes Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics

Easy Chicken Soup Recipes Biography

source link:(google.com.pk)

Ingredients
Original recipe
    1 tablespoon olive oil
   1 cup Muir Glen® organic crushed tomatoes with basil
   2 pounds boneless skinless chicken breasts
1/2 cup chopped onion
   1/2 cup diced carrot
    1/2 cup diced celery
   2 (32 ounce) cartons Progresso® chicken broth
    1/2 teaspoon gray salt or sea salt
1/4 teaspoon freshly ground black pepper
   1 dried bay leaf
1 cup uncooked acini de pepe or small round pasta
   2 cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens
   1/3 cup shredded Parmesan cheese
Directions

    Place chicken in 12-inch skillet. Add 1 carton of the broth. Heat to boiling. Reduce heat; cover and simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (170 degrees F).
    Meanwhile, in 5-quart stockpot, heat oil over medium heat. Add onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
    Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining carton of broth, the tomatoes, salt, pepper and bay leaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes.
    Shred or cut chicken into bite-size pieces; add to soup. Stir in greens just until wilted. Remove bay leaf. Serve with a sprinkle of additional freshly ground pepper and the cheese.
My favorite dish is this chicken soup. Growing up we simply called this Pastina. Actually we pronounced it "pasteen". It meant chicken soup with tiny pasta. It starts, like many dishes do, with a "battuto", which is finely chopped onion, celery and carrots. In French cooking this mixture is called mirepoix. It's usually 50% onion, 25% carrots, and 25% celery. It is the flavorful base for many soups and stews. And so it is with this one. You can add chopped spinach or other leafy green, like kale, to this recipe if you'd like. I have read that some recipes call for egg which is incorporated much like egg drop soup. This wasn't used in our family's recipe so I didn't include it.

Heat a large stock pot over medium heat then add the olive oil and butter. When the oil is hot and the butter is melted, add the chopped onion. Stir and cook a few minutes until the onion begins to soften. Add the garlic and cook another minute. Then add the carrots and celery and cook for a few more minutes. (The onion is cooked first so that the sharp, raw onion flavor doesn't permeate the flavor of the other vegetables.)
To the cooked vegetables add the chicken broth and bring to a low boil. Add the pasta and cook according to package directions. Each pasta shape requires a different time. The stelline that I used took seven minutes. When the pasta is cooked, add the shredded chicken and heat thoroughly. Salt and pepper to taste. Ladle into bowls and top with grated parmesan. Serve with garlic bread.
I like to serve soup with garlic bread "dip sticks". I slice a coarse, rustic baquette lengthwise, and then lengthwise again so that the slices are long spears. Perfect for broth dunking.