Thursday, November 21, 2013

Chicken Sopas

Everyone in the household had been feeling under the weather, some worse than others.  I was the last to fall... today...  I woke up with a headache, aching bones, stuffy nose and sore throat!

When I'm feeling sick, I don't feel like eating anything except... soup.  My favorite?  Chicken Sopas! 

Chicken Sopas is basically chicken soup with macaroni pasta and milk.  There's actually a lot of versions of it but here is mine...

1 whole chicken breast, with bones
about 4 to 5 cups water
1 small onion
thin slices of ginger

about 2 cups uncooked pasta (usually macaroni but I like the twist pasta)

1 medium sweet onion (the white one), sliced
2 cloves garlic, minced
2 medium tomatoes, diced
half a yellow bell pepper, sliced into thin strips
half a red bell pepper, sliced into thin strips
1 small carrot, sliced into thin strips
about 12 stalks small asparagus, discard the tough ends
celery leaves
3/4 to 1 cup fresh milk
salt and pepper, to taste

Boil chicken breast in the water with the onion and ginger.  When done, strain the broth and shred the chicken.

Cook the pasta until halfway done (do not cook until done).  Rinse, drain and set aside.  (Note here - the amount of pasta depends on your preference.  More soupy - use less pasta.)

Saute onion and garlic.  Add tomatoes, bell peppers and shredded chicken.  Add the carrots and asparagus.  When halfway done, add in the broth and celery leaves.  Let boil, then add the half-cooked pasta.  Season to taste with salt and pepper (I like to add Italian seasoning).  When the mixture boils (and pasta is cooked), add the milk and stir constantly until soup re-boils.

Serve hot.

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