Italian-Style Rotisserie-Chicken Noodle Soup with Green Beans
- 4Servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 ribs celery with leafy tops, chopped
- 1 small cubanelle or green bell pepper, chopped
- 1 red finger chile pepper -- halved, seeded and thinly sliced
- 2 large cloves garlic, chopped
- Salt
- Pepper
- 6 cups chicken stock
- 1 can (15 oz.) diced tomatoes
- A piece of Parmigiano-Reggiano rind (optional)
- 1/4 - 1/3 pound (a couple of handfuls) fresh green beans or haricots verts (skinny green beans), trimmed and cut into thirds on an angle
- 1/4 - 1/3 pound (depending on how noodly you like your soup) dry egg pasta, such as tagliatelle, broken into irregular pieces
- 1 small rotisserie chicken meat pulled into bite-size pieces, skin and bones discarded
- A fat handful fresh basil, torn
Preparation
In a soup pot, heat the oil, two turns of the pan, over medium-high. Add the onion, celery, peppers and garlic; season with salt and pepper. Cook, stirring occasionally, until softened, 7 to 8 minutes. Stir in the stock, tomatoes, and the Parmesan rind, if using. Bring to a boil. Add the green beans and pasta; cook at a low rolling boil until the noodles are al dente and the beans are crisp-tender, about 5 minutes. Remove from the heat, add the chicken, and stir until warmed through, about 3 minutes. Discard the Parmesan rind, if using. Stir in the basil. (For a brothier soup, add a couple of cups of water with the chicken stock.)
