The Grill's Chicken Vegetable Soup

Recipe Ingredients

1/2 lb	227g / 8oz	Chicken thighs - (2 thighs)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Butter - melted
2 cups	474ml	Raw elbow macaroni
2 tablespoons	30ml	Minced shallots
2 tablespoons	30ml	Unsalted butter
2		Water
2		Bay leaves
1/4 cup	15g / 0.5oz	Chicken bouillon powder
1 cup	62g / 2.2oz	Sliced onion
1 cup	110g / 3.9oz	Sliced celery
1 cup	110g / 3.9oz	Sliced carrots
1 cup	160g / 5.6oz	Sliced green beans
1 cup	237ml	Sliced leeks
1 cup	237ml	Sliced zucchini
1/4 cup	15g / 0.5oz	Diced tomatoes
		Salt - to taste
		Hot pepper sauce, to taste
		Parsley sprigs - for garnish

Recipe Instructions

Heat the oven to 325 degrees. Place the chicken in a 9-inch square baking pan and season the chicken to taste with salt and pepper. Brush with the melted butter. Bake until cooked through, 45 minutes. Refrigerate the chicken 30 minutes, then remove the skin and bones, and shred into 1-inch pieces.

Cook the macaroni in boiling water until al dente, 6 to 8 minutes. Drain and set aside.

Cut the onion, celery, carrots, green beans, leeks and zucchini in 2-inch-long thin strips. Cook the shallots in the butter in a large saucepot over medium heat until the shallots start softening, 5 minutes. Add the water, bay leaves and chicken bouillon and bring to a boil; boil for 5 minutes.

Add the onion, celery, carrots and green beans and cook 3 minutes over medium-high heat. Add the leeks and zucchini and cook another 3 minutes, stirring occasionally.

Add the chicken and return to a boil. Cook 3 minutes at medium boil then add the tomatoes. Season with salt and hot sauce to taste. Remove the bay leaves.

To serve, place the cooked noodles on the bottom of each of 8 soup bowls and ladle 1 cup of soup over the top of each. Garnish with parsley sprigs. At the restaurant, the soup comes with a big, crusty heel of sourdough bread and a slab of sweet butter.

This recipe yields 8 servings.

Each serving: 141 calories; 1,021 mg sodium; 21 mg cholesterol; 5 grams fat; 2 grams saturated fat; 18 grams carbohydrates; 6 grams protein; 2.67 grams fiber.

Source:
The Los Angeles Times, 10-09-2002

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