Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds Chicken

  2. 6 cups Water

  3. 1 teaspoon Salt

  4. 3 Whole allspice

  5. 3 Peppercorns

  6. Bay leaf

  7. 1 cup Soup vegetables such as carrot, onion, leek, celery, or turnip

  8. 1 tablespoon Vegetable oil

  9. 1 Onion, diced

  10. 2 cloves Garlic, dliced

  11. 2 cups Diced eggplant

  12. 2 cups Diced zucchini

  13. 2 cups Skinned and diced tomato

  14. 1 Sprig fresh thyme OR-

  15. teaspoon Dried thyme

  16. cup Pasta of your choice

Instructions Jump to Ingredients ↑

  1. Place chicken in large saucepan. Cover with water and add salt, allspice, peppercorns and bay leaf. Bring to a boil, skimming as needed. Simmer, uncovered, for 1½ hours. Add chopped soup vegetables to chicken after first half hour of cooking. Heat oil in separate saucepan. Add onion and garlic; saute until translucent. Add diced eggplant, zzucchini, tomatoes and thyme, continuing to saute 10 minutes more. Strain chicken broth. Add 1 cup to vegetables in saucepan. Cook pasta in remaining broth to desired doneness. Remove chicken from carcass and cut into bite sized pieces; add to vegetables. Pour pasta and cooking broth over chicken vegetable miture, stirring until well mixed. Serve hot.

  2. Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-26-95


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