Swiss Chard Soup with Chicken and Pasta

Posted on 14/08/2011. Filed under: Food |

Ok, so I worked on re-creating the soup that I made last week.  It turned out almost the same, and Alberto and one of his sisters agreed it’s good.  This is definitely a recipe for a crowd, but of course it can be cut down.  Here’s the recipe so you can be the judge 🙂

 

 Acelgas Soup Close 

Swiss Chard Soup with Chicken and Pasta

Yield: 8 servings

 

As a note, you will need about 2 to 3 bunches of swiss chard for this recipe.

Vegetable Broth:
 

2 cups sliced onion

3 cloves garlic, sliced

2 tablespoons olive oil

6 liters water

6 cups stems, large veins and leaves swiss chard, thinly chopped

1 cup various colors bell pepper strips

1 tablespoon plus 1 teaspoon dried basil

1 tablespoon paprika*

3 teaspoons salt

1 1/2 teaspoons pepper

3/4 teaspoon dried oregano

4 sprigs cilantro, roughly chopped

Chicken

4 chicken breast halves, butterflied

3/4 teaspoon salt

1/2 teaspoon black pepper

1 1/2 teaspoons dried basil

1 1/2 teaspoons paprika*

Soup

vegetable broth

chicken

500 grams soup pasta

 

Prepare vegetable stock:  In a large frying pan saute the onion and garlic in olive oil until golden and beginning to caramelize.  Meanwhile, place remaining stock ingredients in a large stockpot over high heat.  Add onion mixture (including olive oil, reserve pan) and bring to a boil.   Reduce heat to medium-low and simmer for about 1 hour or until flavor is no longer becoming richer.  Strain through fine sieve, pressing to release liquid from vegetables.

Prepare Chicken:  Lightly coat chicken with a small amount of olive oil and season with salt, pepper, basil and paprika.  Saute in reserved frying pan for five minutes each side or until done.  Let rest for 5 minutes, then slice into small rectangular strips.

Prepare Soup: Bring filtered broth back to a boil, add pasta and cook as per package directions.  Halfway through cooking pasta add chopped swiss chard and sliced chicken.  Serve when pasta is al dente and chard is tender-crisp.

*Here in Mexico I have only found a combination of Paprika and Cayenne Pepper, so you may need to adjust accordingly.

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