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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 2 x skinless boneless chicken breasts (abt 12 ounce total) Salt to taste Freshly-grnd black pepper to taste
- 3 c. coarsely-minced onions
- 3 x plum tomatoes sliced
- 2 x lemongrass stalks thinly sliced
- 2 Tbsp. coriander seeds
- 2 tsp cumin seeds
- 2 tsp fennel seeds
- 8 c. chicken stock or possibly canned low-salt chicken broth
- 1/2 c. minced cilantro
- 8 ounce orecchiette pasta freshly cooked
- 3 x plum tomatoes seeded, minced
- 1/2 c. fresh lemon juice Fresh lemon slices (optional)
Direcciones
- Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper and saute/fry till cooked through, about 4 min per side. Transfer chicken to plate. Cold.
- Add in minced onions and next 5 ingredients to pot and saute/fry over medium heat till fragrant, about 2 min. Add in stock and 1/4 c. minced cilantro. Simmer 20 min to blend flavors.
- Strain broth into heavy large saucepan. Slice cooked chicken crosswise into thin strips; add in to broth. (Can be prepared 1 day ahead; cover and chill.)
- Add in cooked pasta, minced tomatoes, lemon juice and remaining 1/4 c. cilantro to soup. Season to taste with salt and pepper. Bring soup just to simmer. Ladle into bowls; garnish soup with lemon slices, if you like.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 414g | |
| Recipe makes 6 servings | |
| Calories 84 | |
| Calories from Fat 30 | 36% |
| Total Fat 3.43g | 4% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 9mg | 3% |
| Sodium 514mg | 21% |
| Potassium 501mg | 14% |
| Total Carbs 6.84g | 2% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.0g | 1% |
| Protein 7.74g | 12% |
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