Chicken Soup Francaise
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Serve this hearty soup with warm bread sticks. It can
also be made with 2-1/2 cups cooked chicken or turkey if you have leftovers to use up.
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2 Tbs
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olive oil
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1
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medium yellow onion, coarsely
chopped
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3
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cloves garlic, thinly
sliced
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1
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large sweet red pepper, seeded and
diced
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1
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small sweet green pepper, seeded and
diced
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2
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medium-size zucchinis, halved
lengthwise and sliced 1/4 inch thick
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1/2 tsp
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dried marjoram, crumbled
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1
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can (8 ounces) tomato
sauce
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4- 3/4 cups
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Chicken Stock or 2-3/4 cups canned
chicken broth plus 2 cups water
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6 oz
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broad egg noodles (1-1/2
cups)
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1- 1/4 lbs
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skinned and boned chicken thighs or
turkey drumsticks, cut into 1/2-inch cubes
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1/4 tsp
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salt
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1
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Heat the oil in a large saucepan over moderate heat
for 1 minute. Add the onion and sauté until limp -- about 5 minutes. Add the garlic and sauté 1 minute
more.
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2
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Stir in the red and green peppers, cover, and cook
over moderately low heat, stirring occasionally, until the peppers are glossy and crisp-tender -- 5 to 6
minutes more. Add the zucchini and marjoram, cover, and cook, stirring occasionally, until the zucchini is
tender -- about 7 minutes.
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3
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Add the tomato sauce, cover, and simmer for 5
minutes, then add the stock and bring to a boil over high heat. Add the noodles, cover, and boil for 5
minutes. Add the chicken and salt, reduce the heat to moderate, cover, and simmer until the chicken is cooked
through -- 5 to 6 minutes more.
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Servings: 6
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Recipe Type
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One-dish Soup, Poultry, Soup
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Recipe
Source
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Source: Reader's Digest One-Dish Meals
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