Chicken Bowtie Soup

So, I’m at the supermarket, lamenting the lack of good brussels sprouts when I get a text from my awesome boyfriend: “Ugh, feeling sick…”

For many that would have been a call to sympathy but to me it was a call to action. I needed to make him chicken soup! I quickly dropped my forlorn tomatoes and scurried around the store in a newly energized frenzy! Four hours later, the end result was quite tasty.

Mmm. Wholesome

For Chicken Soup:

  • 1 lb Bone in Chicken Parts (I use just legs, but you can use any cut you want)
  • 2 Carrots (Trimmed, peeled, halved and sliced)
  • 4 Celery Stalks (Rinsed, trimmed and sliced)
  • 8 oz (1/2 box) Sliced Mushrooms
  • 1 med Onion, halved and quartared
  • 1 med Zuccini (Rinsed, trimmed and sliced)
  • The green part of 1 bunch of scallions, chopped
  • 1 sprig Parsle
  • Leaves from 1 sprig Rosemary
  • 4-5 Basil leaves
  • 2 Cloves Garlic
  • 2 tbs Salt (I thought it ended up being too salty, but Will loved it so YMMV)
  • 1 tsp Pepper
  • 1 box Bow Tie Pasta (not used until way later)

The salt and pepper are hidden by the parsley

Now here comes the part that requires finesse. Put everything EXCEPT the pasta in a 4 quart pot and add in 3 quarts of water. Put it on high heat and allow to simmer for about an hour.

You sure you got that? I can go back over it…

After an hour, fish out the chicken (tongs are useful here) and put it on a cutting board. Once it is cool enough to be handled (but not more than 5 minutes or so to avoid it cooling too much) pull the meat off the bones (should be easy) and gently shred. (Vegans may want to skip over the next picture.

Some veggies got caught in the cross fire

(A note to vegans and vegetarians, this soup would be equally delicious sans chicken).

Cook for as long as you have, but at least for another hour. About 30 minutes before serving, put on water to boil for the pasta. Cook the pasta according to box instructions and ladle soup and broth over the top. Leftovers will keep in the fridge for up to a week or in the freezer until they become freezer burned.

Baked Chicken with Pesto (and Bacon!) and some news

 I have some very exciting news for those of you who have been silently bemoaning how completely shitty my photography is. I (finally) got a Cannon DSLR! So now I can take pictures like this:

Honestly, I fell in love with this picture and didn't have any where else to put it.

Anyway…for the past few months, I have been searching high and low for the perfect pesto recipe. Last night, I found it. If you haven’t made Ina Garten’s (aka The Barefoot Contessa) Pesto, you need to. It is a religious experience. Words simply can not describe.

All you do, is take some basil, salt and pepper, nuts, cheese and garlic

 

And process them for a few mintes in ye-olde food processor.

After I made this wonderous dish, I thought to myself: “Self,” I thought, “you should throw some of that deliciousness down on some chicken.”

So I did

 And then I remembered something that everyone on the internet knows. Bacon is awesome, so I wrapped it all up in bacon and threw it in the oven.

And behold what I have wrought

Chicken with Pesto and Bacon:

  • 1 1/2 cups Basil, packed
  • 1tbs Walnuts
  • 1tbs Pine Nuts
  • 1/2 cup Olive Oil
  • 3 Cloves Garlic, chopped
  • 1/3 cup Grated Parmesean Cheese
  • 1 pinch each Salt and Pepper
  • 3 Chicken Breasts, halved
  • 1lb Bacon

For the Pesto:

Combine nuts in the food processor and process for 15 seconds. Add Garlic, Basil and Salt and Pepper. While processing, slowly add the Olive Oil and blend until the basil pieces get as small as they are going to. Add the Cheese and blend until combined. Makes 1 Cup.

For the Chicken:

Preheat the oven to 400F. Spread about 1tbs of Pesto over each piece of Chicken. Wrap in two to three strips of Bacon, and bake until bacon is browned and chicken is cooked (~45 minutes).