Breaking News Bar
updated: 2/18/2013 1:15 PM

Sicilian Chicken Soup with Bow-tie Pasta

hello
Success - Article sent! close
  • Sicilian Chicken Soup with Bow-tie Pasta is one of 125 recipes in "The Soupbox Cookbook."

      Sicilian Chicken Soup with Bow-tie Pasta is one of 125 recipes in "The Soupbox Cookbook."
    Courtesy of Race Point Publishing

 

1 small yellow onion, diced

2 ribs celery, diced (leaves included)

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

1 carrot, diced

2 teaspoons olive oil

2 cloves garlic, minced

teaspoon salt

teaspoon dried basil

teaspoon dried oregano

teaspoon dried rosemary

teaspoon black pepper

1 tablespoon tomato paste

6 cups (48 ounces) chicken stock (or canned lower-sodium chicken broth)

1 cup bow-tie pasta

1 pound cooked chicken, cubed

2 tablespoons flat-leaf parsley, minced

Salt and pepper to taste

Fresh parsley, chopped for garnish

Saute the onions, celery and carrot in the olive oil in a large stockpot set over medium heat until translucent, about 8 minutes. Add the garlic, salt, basil, oregano, rosemary, pepper and tomato paste, and cook for 2 minutes, stirring constantly.

Add the stock (broth) to the pot and bring to a boil. Add the pasta and cook according to the package instructions until al dente, about 8 minutes. When the pasta is done, stir in the chicken and parsley, and warm through, about 5 minutes longer. Taste and adjust seasonings as necessary with salt and pepper. Garnish with fresh parsley.

Serves four to six.

Nutrition values per serving (assumes six): 217 calories (17 percent from fat), 4.2 g fat (0.9 g saturated), 18.1 g carbohydrates, 1.4 g fiber, 27 g protein, 59 mg cholesterol, 679 mg sodium.

SaltSense: Omitting the teaspoon of added salt reduces sodium per serving to 485 mg. Using no-salt-added chicken broth reduces sodium to 88 mg per serving.

"The Soupbox Cookbook: Sensational Soups for Healthy Living" (Race Point Publishing, 2012)

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.
    help here