Teresa’s Chicken,Vegetable and Pasta Soup
“The coldest winter I ever new was a summer in San Francisco.” – Mark Twain
He must had been staying in my neighborhood where the fog rolls in during the
summertime. Although, you may not think of chicken noodle soup in the summer
it seems appropriate on a foggy day near the sea. This recipe I made for my
friend and client, Teresa.
For 6
1 whole chicken, 5 pounds, skin removed
3 quarts water
4 teaspoons salt and pepper to taste
2 leaves of sage or sprigs of thyme
1 laurel leaf
Olive oil
1 onion, chopped
2 stalks of celery, chopped
1 cup of green beans, chopped
1 cup zucchini, small diced
½ pound of fresh spinach pasta sheets, cut in half and cut again in ½ inch strips
Bring water with chicken, salt, pepper, herbs and laurel leaf to a boil, covered.
Lower heat to a simmer and cook for a hour and a half. Remove chicken and
allow to cool. Reserve broth. While chicken is cooling, slowly cook onions and
celery in olive oil on low heat for 10 minutes. Pick chicken meat from the chicken
and add to the reserved chicken broth with the cooked onions and celery. Add
green beans, zucchini to the pot and bring to a boil. Add pasta and cook for 5
minutes more.
“The coldest winter I ever new was a summer in San Francisco.” – Mark Twain
He must had been staying in my neighborhood where the fog rolls in during the
summertime. Although, you may not think of chicken noodle soup in the summer
it seems appropriate on a foggy day near the sea. This recipe I made for my
friend and client, Teresa.
For 6
1 whole chicken, 5 pounds, skin removed
3 quarts water
4 teaspoons salt and pepper to taste
2 leaves of sage or sprigs of thyme
1 laurel leaf
Olive oil
1 onion, chopped
2 stalks of celery, chopped
1 cup of green beans, chopped
1 cup zucchini, small diced
½ pound of fresh spinach pasta sheets, cut in half and cut again in ½ inch strips
Bring water with chicken, salt, pepper, herbs and laurel leaf to a boil, covered.
Lower heat to a simmer and cook for a hour and a half. Remove chicken and
allow to cool. Reserve broth. While chicken is cooling, slowly cook onions and
celery in olive oil on low heat for 10 minutes. Pick chicken meat from the chicken
and add to the reserved chicken broth with the cooked onions and celery. Add
green beans, zucchini to the pot and bring to a boil. Add pasta and cook for 5
minutes more.