Chicken, Mushroom, and Farfalline Soup
Ingredients:
1 Roast Chicken
2 cups Table Mushrooms, sliced
1 cup Cannellini Beans, soaked over night
1 cup Baby Spinach, chopped
2 Carrots, chopped into disks
6-8 Green Onions, whole
4 cloves Garlic, minced
1 tsp Olive Oil
6 cups Chicken Broth
1 tsp Rosemary, minced
1 Bay Leaf
1/2 tsp Sage, rubbed
1/2 tsp Thyme, ground
1 tsp Salt
1 tsp Black Pepper
2 Lemons
1 cup Pastina of choice
Directions:
- Remove the meat from the bones, and discard any bone and skin, or fatty pieces. Set to the side.
- Trim the Green Onions at three inches from the bottom. Reserve the top, and cut the bottom whiter part into small pieces, about 1/4 a centimeter or 1/8 an inch.
- Heat the Olive oil on medium heat in a large pot.
- Add the Garlic, Carrots, and chopped part of the Green Onion. Lightly toss in the Oil and stir as they soften.
- Add the Juice of 1 of the lemons, the Chicken Broth, the Salt, the Herbs, and Chicken.
- Bring to a Boil, stirring often.
- Add the Mushrooms, the drained Cannellini, and Spinach, and reduce the heat to low. Simmer for 5-10 minutes or until the Mushrooms start to shrink.
- Next add a Pastina. Let it simmer for another 20 minutes, stirring often.
- Dice the reserved Green Onion stalks. Add them and the juice of the remaining Lemon just before serving.
Makes about 6 servings.
NOTES: This is a fancy version of chicken noodle soup, with a healthy dose of extra protein and vitamins. Pastini are just mini pastas–my favorite being Farfalline (little butterflies), but you can use whatever mini-pasta you prefer or even larger pasta if you like.
