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  • Chicken Orecchiette Soup With Cilantro And Lemon

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    Chicken Orecchiette Soup With Cilantro And Lemon
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. extra virgin olive oil
    • 2 x skinless boneless chicken breasts (abt 12 ounce total) Salt to taste Freshly-grnd black pepper to taste
    • 3 c. coarsely-minced onions
    • 3 x plum tomatoes sliced
    • 2 x lemongrass stalks thinly sliced
    • 2 Tbsp. coriander seeds
    • 2 tsp cumin seeds
    • 2 tsp fennel seeds
    • 8 c. chicken stock or possibly canned low-salt chicken broth
    • 1/2 c. minced cilantro
    • 8 ounce orecchiette pasta freshly cooked
    • 3 x plum tomatoes seeded, minced
    • 1/2 c. fresh lemon juice Fresh lemon slices (optional)

    Directions

    1. Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper and saute/fry till cooked through, about 4 min per side. Transfer chicken to plate. Cold.
    2. Add in minced onions and next 5 ingredients to pot and saute/fry over medium heat till fragrant, about 2 min. Add in stock and 1/4 c. minced cilantro. Simmer 20 min to blend flavors.
    3. Strain broth into heavy large saucepan. Slice cooked chicken crosswise into thin strips; add in to broth. (Can be prepared 1 day ahead; cover and chill.)
    4. Add in cooked pasta, minced tomatoes, lemon juice and remaining 1/4 c. cilantro to soup. Season to taste with salt and pepper. Bring soup just to simmer. Ladle into bowls; garnish soup with lemon slices, if you like.
    5. This recipe yields 6 servings.

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