Chicken Soup with Penne

Hi Guys!

This tasty recipe is perfect for rainy days. It has rained a lot here in New England this week so chicken soup was the perfect choice for the rainy weather. This is a simple recipe that can be jazzed up to your liking. By cooking the chicken before making the soup it gets a great deal of flavor that can be lost if you cook it in the broth. This recipe makes enough for dinner and leftovers. The bonus with leftovers? The flavors have time to meld together and create an even more delicious soup.

 

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Ingredients

  • 2 tsp. olive oil or butter
  • 1 teaspoon of poultry seasoning (parsley, sage, rosemary, thyme)
  • 2 chicken thighs
  • 1/2 medium onion, diced
  • 1/4 teaspoon of dried minced garlic
  • 1/2 of a bell pepper
  • 1/2 cup of dry penne pasta
  • 3 cups of chicken broth
  • 1/2 cup frozen corn
  • salt and pepper ja3LZ

Instructions

  1. To prep the chicken season both sides of each thigh with a generous amount of salt and pepper. Sprinkle one side of each thigh with 1/4 tsp. of the poultry seasoning.
  2. In a medium saucepan heat 1 tsp. of oil over medium-high heat. Place the chicken in the pan and cook until the bottoms are golden brown. Flip the chicken and cook until the meat is white all the way through and golden brown on the outside.
  3. Remove the chicken from the pot, cover, and set aside. Once the chicken is cool enough to handle, cut into bite-sized pieces. Place the chicken into the fridge until you are ready to add it back into the pot.
  4. To the now empty pot add another tsp. of oil and the diced onions. Saute the onions until they begin to soften and turn translucent, stirring occasionally. Once the onions have softened add the garlic and stir. Continue to cook the mixture for approximately 2 minutes and then add the bell pepper.
  5. Cook until the pepper is soft and then add the tomatoes (make sure to include the juices from the can). Season with salt and pepper and cook for 2 minutes stirring occasionally.
  6. Add the remaining poultry seasoning, the penne pasta, and the chicken broth. Season with salt and pepper and stir. Bring to a boil and cook until the pasta is al dente following the time listed on the box.
  7. Once the pasta has finished cooking reduce the heat to low and add the chicken and the frozen corn. Cook for two minutes and then remove the pot from the heat.

Serve and Enjoy!

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Perfect for a rainy day, especially when served with bread for dipping.

Chicken Soup with Penne

  • Servings: 2-4
  • Difficulty: easy
  • Print

Ingredients

  • 2 tsp. olive oil or butter
  • 1 teaspoon of poultry seasoning (parsley, sage, rosemary, thyme)
  • 2 chicken thighs
  • 1/2 medium onion, diced
  • 1/4 teaspoon of dried minced garlic
  • 1/2 of a bell pepper
  • 1/2 cup of dry penne pasta
  • 3 cups of chicken broth
  • 1/2 cup frozen corn
  • salt and pepper

Directions

  1. To prep the chicken season both sides of each thigh with a generous amount of salt and pepper. Sprinkle one side of each thigh with 1/4 tsp. of the poultry seasoning.
  2. In a medium saucepan heat 1 tsp. of oil over medium-high heat. Place the chicken in the pan and cook until the bottoms are golden brown. Flip the chicken and cook until the meat is white all the way through and golden brown on the outside.
  3. Remove the chicken from the pot, cover, and set aside. Once the chicken is cool enough to handle, cut into bite-sized pieces. Place the chicken into the fridge until you are ready to add it back into the pot.
  4. To the now empty pot add another tsp. of oil and the diced onions. Saute the onions until they begin to soften and turn translucent, stirring occasionally. Once the onions have softened add the garlic and stir. Continue to cook the mixture for approximately 2 minutes and then add the bell pepper.
  5. Cook until the pepper is soft and then add the tomatoes (make sure to include the juices from the can). Season with salt and pepper and cook for 2 minutes stirring occasionally.
  6. Add the remaining poultry seasoning, the penne pasta, and the chicken broth. Season with salt and pepper and stir. Bring to a boil and cook until the pasta is al dente following the time listed on the box.
  7. Once the pasta has finished cooking reduce the heat to low and add the chicken and the frozen corn. Cook for two minutes and then remove the pot from the heat.

Serve and Enjoy!

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One thought on “Chicken Soup with Penne

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