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Chicken Soup
10 chicken thighs, about 3 1/2 lbs. (1680 g) total
1 Tbsp. olive oil
1 lb. (480 g) onions, coarsely chopped
1 can (28 oz.) (840 g) no-salt-added canned whole tomatoes
4 cups (960 ml) lowfat, low-sodium canned chicken broth
juice of 1 lemon
1 tsp. dried crushed mixed Italian herbs
1 tsp. paprika
garlic powder, to taste
freshly ground pepper, to taste
2 bay leaves
salt, to taste (optional)
1/2 lb. (240 g) small pasta such as corkscrews, shells, etc.
Clean chicken thighs, removing and discarding all skin and visible fat, leaving
the bones.
Heat oil in a large soup pot. Add onion and cook over low heat for 3 minutes.
Arrange the chicken thighs on top and cover with tomatoes and their juice, the
broth, lemon juice, herbs, paprika, garlic powder, pepper, and bay leaves.
Bring to a boil, reduce heat, cover, and simmer until chicken is cooked and
falling off the bone, about 1 hour.
Taste and add salt (if using) to taste. Add the pasta and continue to cook
until pasta is tender, about 15 minutes. To serve, ladle into soup plates.
Yield: 8 servings.
"Oh, that miracle clove! Not only does garlic taste good, it cures baldness and tennis elbow, too."
Laurie Burrows Grad
Elephant garlic is actually closely related to the leek, and thought by some to be the wild ancestor of the leek. The bulbs are very large, and can weigh more than 1 pound. They are also much milder than regular garlic, and can be slice raw in salads. Whole cloves can be sautéed in butter and served as an appetizer.
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