Wednesday, January 30, 2019
Italian Chicken Soup with Rigatoni and Pesto...
What's better than Italian ice and snow? ~ Hot Soup!!!
You know that chicken stock you made earlier this week and set aside to create soups from... well, now is the time to retrieve for the final soup of the week. This soup is very good and very simple to make. The basic ingredients are: Chicken stock 4 cups, 2 large chicken breasts (boneless and skinless), onion, garlic clove, red pesto and rigatoni pasta... arugula to top it off.
To begin, saute onion in a combination of olive oil and butter. Once browned, add 4 tsps of balsamic vinegar (4 good shakes from the bottle); set aside and prepare the chicken breast meat. Slice and or dice each breast into small pieces.
As the stock comes to a rolling boil, add the diced chicken and then add the sauteed onion, along with dried herbs: rosemary, mint and oregano along with a bit of sage and parsley.
On the side, boil in salted water one box of rigatoni pasta. When the pasta is tender, drain and ladle into bowls pouring the soup over the pasta topping with a dollop of red pesto and fresh chopped arugula.
*Serve with wine, crusty bread and cheese!
~ Tutti a Tavola!