Ingredients
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3/4 pound Cooked Chickenabout 2 cups cut up
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2 medium Celery Stalk
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2 medium Carrots
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1 medium Onion
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2 cloves of Garlic
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4 (14 1/2 ounce) cans ready-to-serve 1/3-less-sodium Chicken Broth
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1 cup frozen Green Peas
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1 tablespoon chopped Parsley - Fresh
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1 tablespoon chopped Fresh Thyme
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1/4 teaspoon Pepper
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1 dried Bay Leaves
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1 cup Gemelli Pasta4 ounces
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Variations
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1 cup Rotini Pasta4 ounces
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Instead of fresh thyme, use 1 teaspoon of Dried Thyme
Steps for Chicken Soup with Gemelli
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1
Done
6 Minutes
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Prepare the IngredientsCut the chicken into 1/2-inch pieces. Slice the celery, peel and slice the carrots, peel and chop the onion, and crush the garlic clove with the flat side of a heavy knife to crack the skin, which will then slip off easily. Finely chop garlic with the knife. |
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2
Done
2 Minutes
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Prepare for boilingHeat the chicken, celery, carrots, onion, garlic, broth, frozen peas, parsley, thyme, pepper and bay leaf to boiling in the Dutch oven over high heat. Stir in the pasta. Heat to boiling over high heat, stirring occasionally to prevent sticking. Once the mixture is boiling, reduce heat just enough so mixture bubbles gently. |
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3
Done
15 Minutes
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The Chicken soup is ready after only 15 MinutesCook uncovered 10 to 15 minutes, stirring occasionally until pasta and vegetables are tender when pierced with a fork. Remove and discard bay leaf. |
Additional Info for Chicken Soup with Gemelli
Quick Chicken Soup can be made if you are in a hurry to prepare a meal for your loved ones. We all have “lazy” days, but if you still want to prepare a quick chicken soup in your kitchen, there is a way to do it fast.
About the quick chicken soup recipe
The chicken soup should be served at least once a month. If you prepare it according to the below recipe, without resorting to questionable ingredients, then you’ll have a great soup, with vitamins and unique benefits. You do not need gastronomy courses to prepare “a la carte” chicken soup. The only secret is to not taste too much of the soup before it is ready.
Fight against flu
Chicken soup is excellent even when you already have flu or you’re feeling weak due to it, and is one of the best natural remedies in this particular fight. It contains a lot of nutrients that help us get on our feet. Also, scientific studies have shown that chicken soup contains a compound called carnosine, which strengthens the immune system and helps the body fight the flu from the early stages of the disease.
As sepalika.com mention, chicken soup is “Power Packed With Nutrients” – “For those of you who find it hard to eat 7-8 servings of vegetables a day, making a pot of soup to reheat and eat throughout the week is the solution. You can add a variety of vegetables to your soup, and it’s also a good way to incorporate any leftovers and create a whole new dish. Plus, it’s easy to add a variety of veggies into soups in a non-intrusive way, getting the pickiest of eaters to consume them. We can’t think of a healthier meal the whole family can enjoy!”
Notes and Tips for a quick chicken soup
- Essential Equipment: Dutch oven (about 4-quart size).
- Leftover chicken soup freezes well. Place it in a moistureproof and vapor-proof container such as a plastic container with a tight-fitting lid. Label and date before freezing.
- For food safety, and the best flavor, cooked poultry should be wrapped tightly and refrigerated no longer than 2 days.
- If you want the taste to be even richer, choose to complement the soup with fresh and seasonal vegetables, which will be cooked until they reach the al-dente texture.
- To make the vegetable chopping process easier, you can remove them from the soup once they are cooked and then allow them to cool for a few minutes. Cut and add them back immediately after.
