Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Chicken Soup


Posts : 26743
Thanked : 1363
Join date : 2013-01-12

Chicken Soup

Post by Lobo on Mon 08 Feb 2016, 8:24 pm

Chicken Soup

Read Reviews

Write a Review

For Italian-style chicken soup, add a 2-inch rind of Parmigiano-Reggiano cheese and 1 bay leaf with the stock, then add 1 Tbs. finely chopped fresh flat-leaf parsley and cooked acini di pepe (peppercorn-size) pasta at the end. For Middle Eastern-style soup, use rice instead of pasta and add 2 Tbs. chopped fresh dill and 3 Tbs. lemon juice at the end.

  • 57


  • 1 Tbs. extra-virgin olive oil 
  • 3 medium carrots, sliced 
  • 1 small yellow onion, finely chopped 
  • 1 stalk celery, sliced 
  • 6 cups chicken stock 
  • 2 cups shredded or diced roasted chicken, homemade or purchased
  • 2 cups cooked pasta shapes or rice (optional) 
  • Kosher salt and freshly ground pepper, to taste 

Related Recipes

Wine Pairing

This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.


Warm a large saucepan over medium-high heat and add the olive oil. When the oil is hot, add the carrots, onion and celery, and sauté the vegetables until they have softened and released some of their moisture, 2 to 3 minutes. Add the stock and bring to a boil. Reduce the heat to low and simmer gently, uncovered, until the vegetables are tender, about 20 minutes.

Add the chicken and pasta and simmer until heated through, about 5 minutes. Season with salt and pepper. Ladle into warmed bowls and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).

    Current date/time is Wed 22 Nov 2017, 6:01 pm