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4 cups homemade chicken stock
(or, if purchased, use an organic, such as “Pacific Foods”)
4 medium carrots, peeled and medium sliced on the diagonal
1 cup dry Fusilli pasta
1 large chicken breast, poached in stock or from an oven-roasted bird
1 tbs chopped fresh flat leaf parsley
1 tsp chopped fresh dill
kosher salt/freshly ground pepper
In a large pot, heat stock over medium-high, bringing it to a simmer. Add carrots and simmer until just tender.
At the same time, cook Fusilli to al dente in boiling, salted water; drain. Shred chicken meat and add, along with pasta, to stock. Season to taste while bringing soup just to a simmer. As soon as it simmers, turn off heat, add herbs, and serve.
Cook’s note: The pasta in this soup needn’t be Fusilli. Any shape that’s not too large or long will work, including egg noodles. For something a little different, add cooked long grain rice (such as Basmati) instead.
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