"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Provincial Chicken Vegetable Soup Recipe

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This recipe for Provincial Chicken Vegetable Soup, by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gary/Lynn Weinberger
Added: Wednesday, September 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. dried navy beans, soaked overnight
4 leeks, white and light green only - washed well and drained
1 t. olive oil
1 med. garlic clove sliced thin
2 T. chopped Italian parsley
1/2 t. chopped fresh thyme
1 lg. carrot sliced 1/2 ' discs
1/2 t. black pepper
8 c. good chicken stock
1 t. salt
1/2 # fresh spinach, sliced into 1/2" strips
6 chicken breasts
12 oz. bow tie pasta
Fresh grated Parmesan cheese

Directions:
Directions:
Soak beans overnight in refrigerator. Slice leeks in cold water
5-10 minutes. Drain in colander. In medium stockpot heat
olive oil over med/low heat. Add leeks, garlic and saute 6
minutes. Do not brown. Drain beans, discard liquid and add
beans and stock to liquid. Boil and reduce to low. Cover and
cook about 40 minutes until beans are tender. Saute chicken
with small amount of oregano sprinkled on. About 10 minutes
before soup is done, add salt. Then add spinach and cook
1-2 minutes more. Serve over chicken and top with parm.
cheese.

 

 

 

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