Easy Chicken Collezione Soup

It is the middle of winter and the these days are made for plenty of hot bowls of delicious soul-satisfying soups. I have a quick no fuss chicken soup perfect for 1 or two  in need of little FLC (Food Loving Care). It is different take on the old school chicken soup classic. While most of the players are the same I have added a few newbies to the line up. Now, who’s ready to make this Easy Chicken Collezione Soup?

Ingredients:

• 1 bone in & skin on chicken thigh
• 2 cups cabbage, chopped
• 1 cup of Barilla Collezione Orecchiette pasta
• 1 /4 cup carrots, peeled and thinly sliced
• 1/4 cup onion, chopped
• 1 tbsp fennel fronds, chopped
• 2 cups of low sodium chicken stock
• fresh cracked black pepper, to taste
• Kosher salt, to taste
• 1 tbsp Old Bay seasoning
• 3 tbsp olive oil, divided

Directions:   

1. Preheat oven to 350°.
2. Pat dry chicken thigh and brush with 1 tbsp olive oil. Add black pepper and Kosher salt. Bake in the oven for 1 hour. This can be done ahead of time to save time.
3.  Using a small stock pot over high heat,  fill 3/4 with water and add a pinch of salt. When water begins to boil add pasta and cook according to cooking directions.
4. Once the pasta is al dente, strain with a colander and toss with 1 tbsp of olive oil, set aside.
5.  Using the same stock pot, wipe dry and over medium heat add 1 tbsp of olive oil.  Saute onions for 3 minutes. Add carrots and cabbage cook until cabbage is translucent.
6. Pour in 2 cups of chicken stock. Add Old Bay and chopped fennel fronds.
7. Add chick thigh and pasta and allow all ingredients to simmer over low heat for 20 minutes.
8. Serve hot.

5.0 from 1 reviews

Easy Chicken Collezione Soup

 

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Author: D Durand

Ingredients

• 1 bone in & skin on chicken thigh
• 2 cups cabbage, chopped
• 1 cup of Barilla Collezione Orecchiette pasta
• 1 /4 cup carrots, peeled and thinly sliced
• ¼ cup onion, chopped
• 1 tbsp fennel fronds, chopped
• 2 cups of low sodium chicken stock
• fresh cracked black pepper, to taste
• Kosher salt, to taste
• 1 tbsp Old Bay seasoning
• 3 tbsp olive oil, divided

Directions

1. Preheat oven to 350°.
2. Pat dry chicken thigh and brush with 1 tbsp olive oil. Add black pepper and Kosher salt. Bake in the oven for 1 hour. This can be done ahead of time to save time.
3. Using a small stock pot over high heat, fill ¾ with water and add a pinch of salt. When water begins to boil add pasta and cook according to cooking directions.
4. Once the pasta is al dente, strain with a colander and toss with 1 tbsp of olive oil, set aside.
5. Using the same stock pot, wipe dry and over medium heat add 1 tbsp of olive oil. Saute onions for 3 minutes. Add carrots and cabbage cook until cabbage is translucent.
6. Pour in 2 cups of chicken stock. Add Old Bay and chopped fennel fronds.
7. Add chick thigh and pasta and allow all ingredients to simmer over low heat for 20 minutes.
8. Serve hot.

3.5.3208

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Tomato and Herb Soup

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