Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup carrots, peeled and diced
- 1 cup celery, diced
- 1 cup onion, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 cup small pasta, such as ditalini or orzo
- 1 cup frozen peas
- 1 cup frozen green beans
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken and cook until browned, about 5-7 minutes.
2. Add the diced carrots, celery, onion, and garlic to the pot. Cook for 5-7 minutes or until the vegetables are tender.
3. Pour in the chicken broth and bring to a boil. Reduce the heat to low and let the soup simmer for 20-25 minutes.
4. Add the pasta, peas, and green beans to the pot. Cook for an additional 10-12 minutes or until the pasta is tender.
5. Stir in the chopped parsley and season with salt and pepper to taste.
6. Ladle the soup into bowls and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 4g
Carbohydrates: 24g
Protein: 28g
Sodium: 800mg
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Frozen peas and green beans can be substituted with fresh vegetables.
Variations:
- Add cooked rice or quinoa instead of pasta.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add diced potatoes or sweet potatoes for a heartier soup.
Tips and tricks:
- To save time, use pre-cut vegetables.
- Make a double batch and freeze the leftovers for a quick and easy meal later.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve in a large soup tureen or individual soup bowls.
Garnishes:
Sprinkle with grated Parmesan cheese or chopped fresh herbs such as thyme or rosemary.
Pairings:
Serve with a crusty bread or garlic bread.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Wedding soup is a traditional Italian soup that is often served at weddings and other celebrations.
Flavor profiles:
This soup is savory and comforting with a rich chicken broth, tender chicken, and a variety of vegetables.
Serving suggestions:
Serve hot with crusty bread and a side salad for a complete meal.
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Taste: Savory, Herby, Hearty, Comforting