Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can (14 oz) diced tomatoes
- 6 cups chicken broth
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat a large pot or Dutch oven over medium-high heat. Add a drizzle of olive oil and the chicken pieces. Cook until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.
2. In the same pot, add the onion, garlic, carrots, and celery. Cook until softened, about 5-7 minutes.
3. Add the diced tomatoes and chicken broth to the pot. Bring to a boil, then reduce heat to low and let simmer for 20-25 minutes.
4. Add the pasta to the pot and cook until tender, about 8-10 minutes.
5. Add the cooked chicken back to the pot and let simmer for an additional 5-10 minutes.
6. Stir in the chopped parsley and season with salt and pepper to taste.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
Medium-high heat for cooking chicken and vegetables, low heat for simmering soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 300
Fat: 6g
Carbohydrates: 31g
Protein: 30g
Sodium: 800mg
Fiber: 5g
Substitutions for ingredients:
- You can use any type of small pasta in this recipe.
- If you don't have fresh parsley, you can use dried parsley instead.
- You can use chicken thighs instead of chicken breasts.
Variations:
- You can add other vegetables to the soup, such as zucchini or bell peppers.
- You can use beef or vegetable broth instead of chicken broth.
- You can add spices such as oregano, thyme, or basil for extra flavor.
Tips and tricks:
- Cut the chicken into small pieces so that it cooks quickly and evenly.
- Don't overcook the pasta, as it will become mushy.
- Taste the soup before serving and adjust seasoning as needed.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, grated Parmesan cheese, or a drizzle of olive oil.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Garlic bread, Caesar salad, or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out. If it's too thin, let it simmer for a bit longer to reduce.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
Bourou-Bourou is a traditional soup from the island of Corfu in Greece. It's typically made with vegetables and pasta, and sometimes includes meat or beans.
Flavor profiles:
This soup is savory and comforting, with a rich tomato broth and tender chicken pieces. The pasta adds a hearty texture and the parsley adds a fresh, herbaceous note.
Serving suggestions:
Serve this soup as a main course for a cozy weeknight dinner.
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Region: Mauritian