Packed with vegetables and tender morsels of chicken, enjoy this hearty soup as a lunch or light dinner
|1/4 cup||(60 mL) Olive oil|
|2||Stalks celery, diced|
|4||Cloves garlic, minced|
|1 tsp||(5 mL) Fresh thyme|
|1||Maple Leaf Prime Naturally® Whole Chicken|
|2||(900 mL) Containers low-sodium chicken broth|
|1||(28 oz/796 mL) Can crushed tomatoes|
|1 1/2 cup||(375 mL) Farfalle pasta|
|1||Small zucchini, sliced|
|1||(19 oz/ 540 mL) Can white kidney beans, drained and rinsed|
|Salt and pepper|
|Grated Parmesan cheese|
HEAT olive oil in a large pot over medium heat. Add onion, celery and garlic. Sauté 4-5 minutes until soft. Add thyme, chicken and pour in broth. Add more water or broth so that the chicken is completely submerged. Bring to a boil. Reduce heat and simmer for 1 hour or until chicken is cooked through. Remove chicken to a bowl and set aside to cool slightly. Skim the soup to remove any excess oil from the surface. Add tomatoes and pasta to the broth. Boil gently for 9-10 minutes or until pasta is tender.
REMOVE chicken from the bones. Chop into bite-size pieces. Add half of the chicken back to the soup along with zucchini and white beans. Simmer 4-5 minutes. Season with salt and pepper. Refrigerate or freeze the remainder of the chicken for another meal.
Ladle soup into bowls and sprinkle with Parmesan cheese before serving.
Serve with Dempster’s® Ovenfresh™ Baguette
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