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Italian-Style Chicken and Mushroom Soup with Orecchiette
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Brief Description
a very satisfying Italian inspired chicken soup!
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Main Ingredient
chicken, pasta, fresh herbs and spinach
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Category: Soups
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Cuisine: Italian
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Prep Time: 40 min(s)
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Cook Time: 90 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Fresh rosemary and roasted garlic are the keys to the flavor profile in this hearty and satisfying soup.
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Posted By: ebregman
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Posted On: Jan 20, 2016
Number of Servings:
Ingredients:
- 6 tablespoons - olive oil
- 1 - yellow onion chopped
- 4 ribs - celery chopped
- 8 cups - homemade chicken broth (see Anneke's broth recipe)
- 4 cups - shredded cooked chicken
- 4 - bay leaves
- 2 teaspoons - salt
- 1 teaspoons - pepper
- 2 - whole heads of garlic
- 8 ounces - mushrooms quartered
- 1 cups - orecchiette (or another small pasta)
- 1 cans - great northern beans drained and rinsed
- 2 tablespoons - fresh rosemary minced
- 2 tablespoons - fresh parsley minced
- 6 cups - fresh baby spinach
- - grated Parmesan
Directions:
Preheat oven to 450° F.
Heat 4 tablespoons of oil in a large saucepan over medium heat. Add onion, reduce heat to low and sweat the onions about 15 minutes. Add the celery and cook 5 minutes, stirring occasionally.
Add broth, chicken, bay leaves, salt and pepper. Bring to a simmer and reduce heat to low, simmering 1 hour, stirring occasionally.
Place both heads of garlic in aluminum foil and drizzle with 1 tablespoon of oil. Seal and roast 35-40 minutes or until soft.
Meanwhile, toss mushrooms with remaining oil in a baking dish and roast 15-20 minutes, turning once. Remove mushrooms and add to soup, along with the garlic pulp.
Add pasta and cook stirring occasionally for 10-12 minutes or just until al dente. Add beans and heat through; add rosemary and parsley. Serve with parmesan cheese.
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