Chicken Soup Recipe Portland OR

Ingredients and instructions for making chicken soup.

Local Companies

Rose City Market
(503) 287-2727
6220 NE Sandy Blvd
Portland, OR
Faloma Market
(503) 289-8470
330 N Marine Dr
Portland, OR
Thurman Market
(503) 222-6624
2576 NW Thurman St
Portland, OR
Harry's Fresh Foods
(503) 262-4991
11821 NE Sumner St
Portland, OR
Moskow Nights
(503) 762-7609
13507 SE Division St
Portland, OR
Safeway Food & Drug
(503) 247-7980
11919 N Jantzen Dr
Portland, OR
Albertson's Store 596
(503) 533-5998
18425 NW West Union Rd
Portland, OR
Albertson's Food & Drug
(503) 684-5070
16200 SW Pacific Hwy
Portland, OR
Harold Grocery
(503) 760-2543
9647 SE Harold St
Portland, OR
Albertsons-Sav-On
(503) 666-3801
451 NE 181st Ave
Portland, OR

The cliché about butterflies in your stomach approaches reality with farfalle, the Italian word for butterfly pasta.

We call it bow-tie. It fits both descriptions.

Every pasta shape has a purpose beyond appearance. Farfalle results from stamping squares of semolina dough into serrated edges and then pinching them in the center to form the “wings.”

Nifty Scoops

The wings act as nifty scoops, making the shape perfect for heavier tomato or cream sauces, soups and marinated cold salads.

Farfalle is thicker than usual, allowing it to hold up well in baked dishes and soups. Al dente takes nine to 10 minutes on the boil, six minutes if they’re going in the oven.

Their flavor always is apparent, making them among the most hearty of pastas. Gourmet shops offer them in tomato, spinach and garlic flavors. They never lose their texture, even after an hour in the oven.

Not Kid Stuff

So why is farfalle one of the least purchased of the pasta group? The shape is part of it. It looks like a youthful novelty on a level with the memorable wagon wheels we enjoyed as kids. That’s a typically American reaction.

In Italy, farfalle is reserved for special dishes with complex sauces, definitely for company, definitely not toy food.

I always cook the entire box. Leftovers go to pasta salad marinated in Italian dressing.

Not all stores stock it, so you must shop around. It’s worth the search, rewarding your diners with a most pronounced pasta flavor.

FARFALLE CHICKEN SOUP

1 boneless, skinless chicken breast

3 cups chicken broth

1/2 cup diced onion

1/3 cup carrot rounds

1/4 cup chopped celery with leaves

1/2 teaspoon dried tarragon or basil

1/3 cup sliced mushrooms

1 tablespoon olive oil

Salt and pepper

2 cups farfalle

Fresh chopped parsley and grated Italian cheese for garnish

Wash and cut the chicken into bite-size pieces. Sauté in the olive oil until cooked through. Add to broth and simmer for 20 minutes. Add the vegetables and herbs and simmer for 15 minutes. Add the farfalle, cover and simmer for 10 minutes or until done, adding extra broth if needed. Serve in large soup bowls garnished with the parsley and cheese with a side garlic bread. Serves 2, heartily.

Canton Repository

author: Jim Hillibish

Featured Local Company

Spring Creek Ag Machine

509-773-4624
3517 S. Columbus Ave
Goldendale, WA