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Categories: Main courses, Soups

The Grill Chicken Vegetable Soup

The Grill Chicken Vegetable Soup
Los Angeles Times

They say chicken soup is good for the soul and zings bodily ills like a shot of penicillin. But what kind of chicken soup are they talking about? Is it chicken with noodles, rice or matzo balls? Or could it ... Read more

Total time: 45 minutes, plus 30 minutes chilling | Serves 8
  • 1/2 pound chicken thighs (2 thighs)
  • Salt, pepper
  • 1 teaspoon butter, melted
  • 2 cups raw elbow macaroni
  • 2 tablespoons minced shallots
  • 2 tablespoons unsalted butter
  • 2 quarts water
  • 2 bay leaves
  • 1/4 cup chicken bouillon powder
  • 1 cup sliced onion (2-inch-long thin strips)
  • 1 cup sliced celery (2-inch-long thin strips)
  • 1 cup sliced carrots (2-inch-long thin strips)
  • 1 cup sliced green beans (2-inch-long thin strips)
  • 1 cup sliced leeks (2-inch-long thin strips)
  • 1 cup sliced zucchini (2-inch-long thin strips)
  • 1/4 cup diced tomatoes
  • Salt
  • Hot pepper sauce
  • Parsley sprigs, for garnish

Step 1Heat the oven to 325 degrees. Place the chicken in a 9-inch square baking pan and season the chicken to taste with salt and pepper. Brush with the melted butter. Bake until cooked through, 45 minutes. Refrigerate the chicken 30 minutes, then remove the skin and bones, and shred into 1-inch pieces.

Step 2Cook the macaroni in boiling water until al dente, 6 to 8 minutes. Drain and set aside.

Step 3Cook the shallots in the butter in a large saucepot over medium heat until the shallots start softening, 5 minutes. Add the water, bay leaves and chicken bouillon and bring to a boil; boil for 5 minutes.

Step 4Add the onion, celery, carrots and green beans and cook 3 minutes over medium-high heat. Add the leeks and zucchini and cook another 3 minutes, stirring occasionally.

Step 5Add the chicken and return to a boil. Cook 3 minutes at medium boil then add the tomatoes. Season with salt and hot sauce to taste. Remove the bay leaves.

Step 6To serve, place the cooked noodles on the bottom of each of 8 soup bowls and ladle 1 cup of soup over the top of each. Garnish with parsley sprigs.

Each serving:
141 calories; 1,021 mg sodium; 21 mg cholesterol; 5 grams fat; 2 grams saturated fat; 18 grams carbohydrates; 6 grams protein; 2.67 grams fiber.
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