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US Regional   -   Wintery Chicken And Pasta Soup (Vermont)   adapted from Soup and Bread by Crescent Dragonwagon

Description
Ingredients
  • 3 Quarts Chicken Stock
  • 1 Can Tomato Paste
  • 1 Teaspoon Hot Sauce
  • 1 Teaspoon Oregano
  • 1 Teaspoon Thyme
  • 1/2 Teaspoon Rosemary
  • 1 Teaspoon Basil
  • 1 Medium Butternut Squash -- Chopped
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 2 Large Onion -- Chopped
  • 1 Can Tomatoes -- Chopped
  • 1 Can Chickpeas
  • Salt And Pepper -- To Taste
  • 2 Cups Chicken -- Cooked And Chopped
  • 6 Ounces Ziti Pasta -- Cooked
  • Parmesan Cheese -- To Taste
Directions Bring stock to a boil, whisk in tomato paste, hot sauce, oregano, thyme, rosemary, basil and squash. Simmer for 10 minutes. Saute onion in oil and butter for 5 minutes. Add tomatoes and simmer for 5 minutes. Add onion mixture to the soup. Add chickpeas, salt, pepper, and chicken. Simmer for 5 minutes. Place a handful of pasta in a bowl, pour soup over the top and serve with parmesan cheese.
Serves 4
Time to Make 0:00



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