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    Spanish-Style Chicken Noodle SoupA Spani


    Source of Recipe


    Marla
    Spanish-Style Chicken Noodle SoupA Spanish riff on mom's classic.


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    Ingredients
    1 tablespoon extra-virgin olive oil (EVOO)
    3 celery ribs, chopped
    2 medium-size carrots, chopped
    1 large onion, chopped
    1 to 2 tablespoons (about a palmful) chili powder
    1 bay leaf, use fresh if available
    Salt and freshly ground black pepper
    1 1/2 quarts (6 cups) chicken stock
    1/2 pound orzo pasta
    1 pound chicken tenders or chicken cutlets, cut into bite-size pieces
    2 28-ounce cans stewed tomatoes
    1 cup corn, frozen or fresh
    1 15-ounce can black beans, rinsed
    For garnish:
    1 bunch scallions, thinly sliced
    A couple of handfuls of blue or red corn tortilla chips
    1 lime, cut into wedges
    Aired on:

    December 28, 2007
    September 28, 2007

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    Also on this show:

    Patricia Wettig
    Four Sisters, Four Moms-To-Be!
    Rachael and Bill Clinton
    Age-Appropriate Fashion
    This Week's Dish with Lara Spencer
    Recipes on this show:

    Traditional Chicken Noodle Soup
    Italian-Style Chicken Noodle Soup
    Recipe Categories:

    Picky Eaters
    Great for Kids
    Family Favorites
    Poultry
    Soups, Stews, Stoups & Chilis

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    Yields: 6 servings, with seconds


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    Preparation
    Heat EVOO in a large soup pot over medium-high heat. Add celery, carrots, onions, chili powder and bay leaf, and season with salt and pepper. Cook for about 2-3 minutes and add chicken stock. Bring to a boil, add the orzo pasta and cook according to the package instructions adding the chicken pieces during the last 4-5 minutes of cooking along with the tomatoes, corn and beans to heat through.
    Ladle a portion of soup in a bowl and garnish with sliced scallions and tortilla chips. Serve with lime wedges to add a zip.

 

 

 


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