Wednesday, November 13, 2013

Cilantro Chicken Soup with Pasta

Cilantro Chicken Soup with Pasta
(8-12 servings)


10 cups Water (can use chicken broth but water is less expensive)
2 whole Carrots, small diced
2 stalks of Celery, small diced
1 small Yellow Onion, small diced
1 Bay Leaf
2 tsp. Minced Garlic
½ tsp. Salt
¼ tsp. Black Pepper
2 cups Cooked, Chopped Chicken (can be white, dark or a mix of chicken)
8 oz. small Pasta (your Choice)
3 tbsp. Chicken Base (less if you use chicken broth) (adjust to your taste)
1 bunch Fresh Cilantro, chopped


Put the first 8 ingredients into a 6 to 8 quart pot and bring to a boil over medium-high heat. Reduce heat to medium and continue to cook for 30 minutes. Add chicken and pasta to the pot and continue another 15 minutes. During the last 5 minutes adjust seasoning with the chicken base and then add the cilantro. You may need to add a little more water after the pasta cooks. It depends on how thick you like your soup. Make final adjustment to seasoning and remove the bay leaf before serving.

Note: I don’t peel my carrots when I use them in soups and casseroles. You may want to for looks, but you don’t need to for taste. It’s more of a personal preference and it saves time as well.

Note: Leftover chicken of any source (rotisserie, baked, fried, etc) will work here. Just remove the skin and bones, chop to bite-size and add to soup.

Ideas for Future Efforts

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