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    Chicken and Bowtie Pasta Soup

    Source of Recipe

    Based on a recipe from

    Recipe Introduction

    Mike was in the mood for some soup and found this one online and made it for dinner. It was really good. I don’t think the original poster is a very
    experienced cook or recipe writer. Some of the directions just don’t make sense. So, I had to clean them up a
    little. A couple of notes: start with 8 oz. of pasta and 12 cups of chicken stock – you’ll find that the pasta
    really sucks up the liquid and you’ll want to have more stock on hand for subsequent meals. Also, keep
    in mind that rotisserie chicken is salty, so don’t add much salt until you’ve tasted the soup after adding
    the chicken.

    Recipe Link:

    List of Ingredients

    1/2 stick to 1 stick of butter
    2-3 carrot sticks chopped up small
    2-3 celery stalks chopped up small
    1 large onion chopped fine
    1 small red onion or a shallot
    4 cloves minced garlic
    4 cups chopped left over rotisserie chicken
    12 cups of chicken stock (or more)
    8-12 oz. dried Bowtie pasta
    2 bay leaves
    1 T. fresh parsley
    1/2 teaspoon dried thyme
    1 T. Better than Bouillon chicken base
    1/4 to 1/2 t. Bell’s Seasoning (or poultry seasoning)
    salt and pepper to taste


    Melt the butter in a pot. Add the chopped carrots, onions, and celery. Sauté on medium heat until the
    vegetables are softened and translucent – about 10 minutes. Add the bay leaves, thyme, Bell’s seasoning, a
    pinch of salt and pepper. Saute a few minutes. Add the garlic and sauté another two minutes.

    Add the stock and bring to a boil over medium-high heat. Add the pasta and cook until tender. Test the
    vegetables to make sure they are as tender as you like. When the pasta is done, add in the chicken and lower
    the heat. Simmer until the chicken is hot. Stir in the parsley. Taste and adjust seasonings, as needed.
    Remove the bay leaves and serve hot.

    Makes about a gallon.




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