Chicken Soup with Pasta

Magazine Purge #6! This one will be great in the fall, and one my boys will love on a cool evening. Rachael Ray, April 2013 (This is one of Rachael’s 30 minute meals, which means it will take me about an hour.)

Note from recipe: Freeze the rinds from parmigiano-reggiano and pecorino-romano – then toss them into soups and stews to add a delicious boost of salty, nutty, flavor.

Ingredients

  • Salt & Pepper
  • ½ pound mezze penne rigate or other small-cut pasta
  • 2 tablespoons EVOO (Extra Virgin Olive Oil), plus more for drizzling
  • 6 cups chicken stock [I’ll probably use veggie broth]
  • 1 pound skinless, boneless, chicken breast.
  • ½ cup dry white wine
  • 1 large bay leaf
  • 5 – 6 carrots, peeled and sliced crosswise ¼ inch thick
  • 1 small onion, chopped
  • 2 – 3 large cloves garlic, chopped
  • 2 tablespoons chopped fresh thyme
  • 1 rind parmigiano-reggiano (optional), plus grated parmigiano-reggiano, for topping
  • 1 cup frozen peas [I don’t like peas, I’ll probably sub frozen corn]
  • ½ cup chopped flat-leaf parsley
  • 1 small lemon, zested

Bring large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain; drizzle with EVOO to keep from sticking.

  1. While the pasta is cooking, in a small skillet, pour about 2 cups of chicken stock over the chicken to cover it. Add the wine and bay leaf; bring to a simmer over medium heat. Make sure the chicken does not stick to the pan by wiggling it with tongs. Lower the heat to low and gently poach until fully cooked, about 12 minutes.
  2. Meanwhile, in a soup pot, heat 2 tablespoons EVOO over medium-high heat. Stir in the carrots, onion, garlic, and thyme. Season with salt and pepper. Partially cover and cook until the vegetables are softened, about 10 minutes. Add the remaining stock and the cheese rind, if using; bring to a simmer.
  3. Remove the chicken from the poaching liquid; cut into bite-size cubes and add to the soup. Strain in the poaching liquid. Stir in the peas and parsley; discard the bay leaf.
  4. Spoon the pasta into bowls. Ladle in the hot soup and top with the lemon zest and grated cheese.
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