Chicken-Orecchiette Soup With Cilantro And Lemon

Chicken-Orecchiette Soup With Cilantro And Lemon
Chicken-Orecchiette Soup With Cilantro And Lemon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    tablespoon olive oil

  • 2

    skinless boneless chicken breasts (abt 12 oz total)

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 3

    cups coarsely-chopped onions

  • 3

    plum tomatoes sliced

  • 2

    lemongrass stalks thinly sliced

  • 2

    tablespoons coriander seeds

  • 2

    teaspoons cumin seeds

  • 2

    teaspoons fennel seeds

  • 8

    cups chicken stock or canned

  • low-salt chicken broth

  • 1/2

    cup chopped cilantro

  • 8

    ounces orecchiette pasta freshly cooked

  • 3

    plum tomatoes seeded, chopped

  • 1/2

    cup fresh lemon juice

  • Fresh lemon slices (optional)

Directions

Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate. Cool. Add chopped onions and next 5 ingredients to pot and sauté over medium heat until fragrant, about 2 minutes. Add stock and 1/4 cup chopped cilantro. Simmer 20 minutes to blend flavors. Strain broth into heavy large saucepan. Slice cooked chicken crosswise into thin strips; add to broth. (Can be prepared 1 day ahead; cover and refrigerate.) Add cooked pasta, chopped tomatoes, lemon juice and remaining 1/4 cup cilantro to soup. Season to taste with salt and pepper. Bring soup just to simmer. Ladle into bowls; garnish soup with lemon slices, if desired. This recipe yields 6 servings.

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