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 minutesServe with warm rolls and butter
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 minutesServe with warm rolls and butter
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