4 October 2007
Chicken, Pasta, and Arugula Soup
Here’s what we had for dinner tonight, based on a recipe in 365 Great Soups & Stews. The original calls for cooking chicken to make your own stock as the first step. It’s more of a “weeknight supper” if you use pre-cooked chicken, as I did here.
1 small onion, chopped
1/2 sweet red pepper, sliced fine
1 garlic clove, minced fine
5 cups chicken stock (i used bouillon to make mine)
1 cup fusilli (or other pasta)
2 cups chopped arugula
1. Sauté onion and sweet pepper in olive oil over medium-high heat until soft. Add garlic and sauté a few more minutes (don’t allow the garlic to burn).
2. Add chicken stock to pan and bring to a boil.
3. Add chicken and fusilli. (Can add salt to taste – I didn’t need it, due to the bouillon.) Cook, stirring occasionally, until pasta is al dente, about 8 minutes.
3. Add arugula (and up to 1/4 cup chopped fresh herbs). Simmer until heated through, 4 to 5 minutes.
As the recipe states, “Arugula is a type of salad green with a peppery, mustard flavor. When cooked, it loses its peppery quality and becomes nutty and mellow.” I didn’t believe it at first, but it’s true! This is a good thing, since (as mentioned before), Jonski Papa doesn’t really like arugula. But he does like this soup, so we can use up the arugula much more quickly than if I were limited to salads.
Local ingredients: onion, garlic, pepper, arugula. Chicken from a neighboring state.