4.15.2008

Chicken Farfalle Soup on the Balcony

We have beautiful spring temperatures today here in Lafayette, so I decided to make some chicken farfalle soup and rolls for us to eat on the balcony. 



I know soup season is no longer here, but here is the recipe just in case you are year-round soup lovers like Dave and me.

Chicken Farfalle Soup

3 medium carrots diced
3 stalks of celery diced

1 cup of sweet corn

1 1/2 cups of cooked diced chicken

4 (14.5 oz) cans of chicken broth

1 cup farfalle (bowtie) pasta

1/2 yellow onion finely chopped

1 tbsp. butter
1/2 tsp. basil

1/2 tsp. oregano

salt and pepper


Melt the butter in a saucepan over medium heat

Saute the onions in the butter until they are clear
Add the broth, chicken, corn, carrots, celery, pasta, basil, oregano, salt and pepper
Bring to a boil and then turn down to medium heat

Cover and cook for 20 minutes
Serve with warm rolls and butter

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