Hearty Chicken Pasta Soup

February 25, 2014
Hearty Chicken Pasta Soup
 
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Perfect for those cold winter dinners!
Author:
Serves: 6
Ingredients
  • 1 tbsp olive oil
  • 1½ cups chopped onion
  • 2 medium carrots, peeled and chopped
  • 1 cup chopped celery
  • 4 garlic cloves, minced
  • 1 tsp sambal oelek (chili paste)
  • ⅔ cup dry white wine (or sherry), optional
  • 1 lb (500 g) skinless, boneless chicken breasts, chopped
  • 28 oz (796 ml) can diced tomatoes, undrained
  • 3 tablespoons tomato paste
  • 1½ qt (1½ litres) chicken broth
  • 1½ cups wagon wheel pasta
  • ⅓ cup chopped fresh mint
Instructions
  1. Heat the oil in a large pot or dutch oven over medium high heat.
  2. Add the onion, carrots, celery, garlic and sambal oelek and cook, stirring occasionally for about 10 minutes or until the onion is softened.
  3. Add the remaining ingredients.
  4. Cook, uncovered, stirring occasionally for about 15 minutes or until the pasta is al dente.
Notes
Make Ahead: The soup can be made 3 days ahead and stored in airtight containers in the refrigerator. Add more chicken broth if needed and freeze the soup in air tight containers up to 3 months.

Serving Suggestion: Serve the soup with grilled cheese sandwiches.
Posted in Soups, Stews and Chili