Wednesday, March 03, 2010

Minestrone Soup with Chicken and Pasta

One day I had a sudden craving for macaroni and soup. Reminiscing on the beef stew macaroni I had in HK? Perhaps. So what I did was to purchase one packet of San Remo Vegeroni Shapes and some other ingredients from the supermarket, went home and try to cook something similar.

1 stick of celery
1 large onion
1 medium sized carrot
1 tomato
1 piece of chicken fillet
1 bowl chicken stock
Oregano seasoning
1 cup pasta
Olive oil
Salt and pepper to taste

1. Boil the pasta till al dente. Put aside and let it cool.
2. Chop celery, onion, tomato and carrot finely.
3. Cut chicken into small cubes
4. Heat up a 2 tablespoons of olive oil in a deep saucepan.
5. Put in the onion, add in some sea salt and sauteed till fragrant
6. Add in carrot and celery, plus a sprinkle of oregano seasoning and continue to sauteed till the vegetable become soft.
7. Add in tomato. put in a little more sea salt and oregano seasoning for the flavour.
8. Now, put in the chicken cubes into the mixture. Season with salt and pepper while cooking.
9. Once the chicken is cooked, add in chicken stock and let it boil.
10. Add in pasta into the soup once it starts to boil. Season with salt and pepper according to own taste.

Overall I'm satisfied with my macaroni and soup, maybe I have to add less stock to make it thicker. It makes a quick and satisfying meal as well. Yummy :)


Lilium said...

Looks quite good and easy. Prob try not with macaroni..don't really like them coz it reminds me I am ill when I was young.

Christine Chong said...

Hi Yee Lin,

You can try to add in some pasta earlier to make the broth thicker as they disintegrates easily. And add in the rest per your recipe at the last stage so that those are still firm to eat.


n i l e e y said...

Hi Christine, thanks for the tip, I'll try it the next time :)