Monday, January 21, 2013

Day 21: Roast Chicken with Red Pepper & Orecchiette Soup

Nothing beats a bowl of homemade soup.  It is one of those dishes that warms you up after being in the winter cold and nourishes you when you are under the weather.  It is simple to make plus, it tastes great!

Day 21: I offer you my version of chicken noodle soup...
Roast Chicken with Red Pepper & Orecchiette Soup



Ingredients
4 chicken breasts
1 cup orecchiette noodles
8 cups chicken stock
1 small onion, coarsely chopped
6 carrots, peeled and sliced
4 cups new red potatoes, quartered
1 large red pepper, cut into 1/2" pieces
2 cloves garlic, finely chopped
2T dry thyme
1tsp herbs de provence
salt and pepper
2 T hot pepper sauce
fresh parsely for garnish

Directions
1) Season chicken breasts with thyme, herbs de provence, salt and pepper.
2) Place chicken on a parchment lined baking sheet and bake in oven for approximately 35 minutes at 425F or until chicken is no longer pink. Set aside.
3) In a large stock pot, add chicken stock, pepper sauce, onions, garlic, potatoes and carrots and bring to boil.  Let simmer for 5 minutes.
4) Cut chicken breasts into 1" pieces. Add to stock.
5) Add orcchiette noodles to stock and let simmer for 8 minutes.
6) Add red peppers and simmer for 2 minutes.
7) Taste for seasoning and serve in a bowl with a few parsley leaves.




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