Thursday, October 11, 2012

For Amy, and maybe Stephanie, too.

I'd say for Heather, but I didn't take any pictures;-).
(Below is the recipe verbatim. Below that are my adjustments - not too many, though.)

Chicken Minestrone
(aka, quite possibly my favorite soup)
(from Cook's Encyclopedia of Soup by Debra Mayhew)

1 Tbsp olive oil
2 chicken thighs
3 bacon slices, chopped
1 onion, minced
a few fresh basil leaves, shredded
a few rosemary leaves, minced
1 Tbsp chopped fresh flat-leafed parsley
2 potatoes, cut into 1/2-inch cubes
1 large carrot, cut into 1/2-inch cubes
2 small zucchini, cut into 1/2-inch cubes
1 or 2 celery stalks, cut into 1/2-inch cubes
1 quart chicken stock
1&3/4 cups frozen peas
scant 1 cup stellette or other small soup pasta
salt and freshly ground black pepper
parmesan cheese shavings, to serve

1. Heat the oil in a large skillet. Add the chicken thighs and fry for about 5 minutes on each side; remove with a slotted spoon and set aside.

2. Add the bacon, onion, and herbs to the pan and cook slowly, stirring constantly, for about five minutes. Add the potatoes, carrot, zucchini, and celery and cook for 5-7 minutes longer.

3. Return the chicken thighs to the pan. Add the stock and bring to a boil. Cover and cook over low heat for 35-40 minutes, stirring the soup occasionally.

4. Remove the chicken thighs with the spotted spoon and place them on a board. Stir the peas and pasta into the soup and return to a boil. Simmer, stirring frequently, for 7-8 minutes or according to the package directions, until the pasta is just al dente.

5. Meanwhile, remove and discard the chicken skin. Remove the meat from the chicken bones and cut into 1/2-inch pieces.

6. Return the meat to the soup, stir well, and heat through. Taste and adjust the seasoning as necessary.

7. Serve hot in warm soup bowls, topped with parmesan shavings.

YUM! This last time I made this (read: Thursday), I substituted about 4-5 big leaves of kale, chopped, for the celery and zucchini. For pasta, I use small shells (which amusingly get the frozen peas stuck in them all the time). Dried herbs are fine, with the standard rule of use half as much dry as you are asked to use fresh (although the fresh herbs are just a little more awesome). And no, I neither measure my olive oil nor warm my soup bowls. I like to live on the edge like that;-).


Steph said...

Sounds good, except for the peas. I'll have to try it sometime! Thanks for sharing!

whatsthedeal said...

Lookie here! I should have used your recipe! Did it make way too huge of a pot of soup?