Latin-Style Chicken Noodle Soup
Who doesn’t love chicken soup? Just like that soup company says, soup is good food. It’s even better when you make it yourself. You get more chicken and more noodles that way.
Ingredients
- 2 tablespoons extra virgin olive oil (EVOO)
- 5-6 ribs celery from the heart with leafy tops, chopped
- 3-4 medium size carrots, chopped
- 1 large onion, chopped
- 1 bay leaf, fresh or dried
- Salt and freshly ground black pepper
- 6 cups chicken stock
- 1 can stewed tomatoes (28 ounces each)
- 1 cup corn, frozen or freshly scraped from the cob
- 1 can black beans (15 ounces), rinsed
- 1/2 pound orzo pasta
- 1 pound chicken tenders or chicken cutlets, chopped
- 4 scallions, thinly sliced
- 2 cups blue or red corn tortilla chips, for garnish
Preparation
Place a large soup pot over medium-high heat and add the EVOO. Add celery, carrots, onion and bay leaf and season with salt and pepper. Cook vegetables to make tender, 8-10 minutes.
Add stock, stewed tomatoes, corn and black beans, then bring soup to a boil. Stir in orzo pasta, stir in chicken 3 minutes later and cook 5-6 minutes more.
Ladle soup into bowls and garnish with sliced scallions and tortilla chips. Serve with lime wedges to add a zip.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.
