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Lemon Chicken and Acini de Pepe Soup

I have made this dish a number of times but I think this was the most successful it's turned out. It's based on a recipe from damndelicious.net but I've made a few adjustments. Since I couldn't find orzo I decided to use acini de pepe pasta which was delicious and fun texture. They're the little ball pasta and I think they're usually found in bean soups. Find the recipe below...


  • Ingredients:
  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried parsley
  • 6 cups chicken stock
  • 2 cups water
  • 2 bay leaves
  • 8 ounces Acini de Pepe pasta
  • 2 cups of spinach
  • Juice and zest of 1 lemon
Directions:
  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in dried herbs until fragrant, about 1 minute.
  3. Whisk in chicken stock, water, and bay leaves; bring to a boil. Return chicken to the pot; add zest; reduce heat and add in pasta and spinach, simmer for about 8 minutes. Finish with lemon juice.

Comments

  1. Book Buying with KatieApril 22, 2017 at 6:41 AM

    I want to eat that. I want to eat everything you cook.

    ReplyDelete
    Replies
    1. EdApril 22, 2017 at 6:54 AM

      I like it when you eat my food. Especially when you bring wine :D

      Delete

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