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Рецепт The Grill's Chicken Vegetable Soup

by Global Cookbook

Ингредиенты

1/2 lb chicken thighs - (2 thighs)     Salt to taste     Freshly-grnd black pepper to taste 1 tsp butter melted 2 c. raw elbow macaroni 2 Tbsp. chopped shallots 2 Tbsp. unsalted butter 2 quart water 2 x bay leaves 1/4 c. chicken bouillon pwdr

1 c. sliced onion 1 c. sliced celery 1 c. sliced carrots 1 c. sliced green beans 1 c. sliced leeks 1 c. sliced zucchini 1/4 c. diced tomatoes     Salt to taste     Warm pepper sauce, to taste     Parsley sprigs for garnish

Инструкции

1. Heat the oven to 325 degrees. Place the chicken in a 9-inch square baking pan and season the chicken to taste with salt and pepper. Brush with the melted butter. Bake till cooked through, 45 min. Chill the chicken 30 min, then remove the skin and bones, and shred into 1-inch pcs.
2. Cook the macaroni in boiling water till al dente, 6 to 8 min. Drain and set aside.
3. Cut the onion, celery, carrots, green beans, leeks and zucchini in 2-inch-long thin strips. Cook the shallots in the butter in a large saucepot over medium heat till the shallots start softening, 5 min. Add in the water, bay leaves and chicken bouillon and bring to a boil; boil for 5 min.
4. Add in the onion, celery, carrots and green beans and cook 3 min over medium-high heat. Add in the leeks and zucchini and cook another 3 min, stirring occasionally.
5. Add in the chicken and return to a boil. Cook 3 min at medium boil then add in the tomatoes. Season with salt and warm sauce to taste. Remove the bay leaves.
6. To serve, place the cooked noodles on the bottom of each of 8 soup bowls and ladle 1 c. of soup over the top of each. Garnish with parsley sprigs. At the restaurant, the soup comes with a big, crusty heel of sourdough bread and a slab of sweet butter.
7. This recipe yields 8 servings.

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