The Grill Chicken Vegetable Soup
Ingredients
1/2 pound chicken thighs (2 thighs)
Salt, pepper
1 teaspoon butter, melted
2 cups raw elbow macaroni
2 tablespoons minced shallots
2 tablespoons unsalted butter
2 quarts water
2 bay leaves
1/4 cup chicken bouillon powder
1 cup sliced onion (2-inch-long thin strips)
1 cup sliced celery (2-inch-long thin strips)
1 cup sliced carrots (2-inch-long thin strips)
1 cup sliced green beans (2-inch-long thin strips)
1 cup sliced leeks (2-inch-long thin strips)
1 cup sliced zucchini (2-inch-long thin strips)
1/4 cup diced tomatoes
Salt
Hot pepper sauce
Parsley sprigs, for garnish
Instructions
Heat the oven to 325 degrees. Place the chicken in a 9-inch square
baking pan and season the chicken to taste with salt and pepper. Brush
with the melted butter. Bake until cooked through, 45 minutes. Refrigerate
the chicken 30 minutes, then remove the skin and bones and shred into
1-inch pieces.
Cook the macaroni in boiling water until al dente, 6 to 8 minutes.
Drain and set aside.
Cook the shallots in the butter in a large saucepot over medium heat
until the shallots start softening, 5 minutes. Add the water, bay leaves
and chicken bouillon powder and bring to a boil; boil for 5 minutes.
Add the onion, celery, carrots and green beans and cook 3 minutes over
medium-high heat. Add the leeks and zucchini and cook another 3
minutes, stirring occasionally.
Add the chicken and return to a boil. Cook 3 minutes at medium boil
then add the tomatoes. Season with salt and hot sauce to taste. Remove
the bay leaves.
To serve, place the cooked noodles on the bottom of each of 8 soup
bowls and ladle 1 cup of soup over each. Garnish with parsley.
Makes 8 servings.
