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Categories:
olive oil onions garlic celery carrots salt fresh ground black pepper fresh rosemary chicken broth chicken breasts Asiago cheese Parmesan cheese shell pasta fresh spinach leaves cheese
Viewed: 63 - Published at: 3 years agoIngredients
- 1/4 cup olive oil
- 2 cups diced onions (cut into 1/2-inch cubes)
- 1/2 cup chopped garlic
- 1 cup celery, slices (bias-cut about 1/4 inch thick)
- 2 cups carrots, slices (half-moon-cut 1/2 inch thick)
- 1 tablespoon salt
- 1 tablespoon fresh ground black pepper
- 2 tablespoons chopped fresh rosemary
- 1 gallon chicken broth
- 2 lbs cooked chicken breasts, pulled into bite-sized pieces
- 1/2 cup shredded asiago cheese
- 1/2 cup grated parmesan cheese
- 1/2 lb small shell pasta, cooked
- fresh spinach leaves, cut into small pieces (to taste)
- additional asiago cheese (to garnish, to taste)
Method
- In large pot over medium-high heat, heat oil.
- Add onions and garlic and saute until light brown. Lower heat and add celery, carrots, salt and pepper.
- Saute until vegetables are tender. Add rosemary and cook briefly.
- Add broth and cooked chicken. Stir in Asiago and Parmesan cheeses. Simmer 10 minutes.
- Adjust seasonings with salt and pepper if needed. Serve immediately or cool in refrigerator.
- To serve: Portion pasta, spinach and cheese for garnish into bottom of individual serving dishes. Top with hot soup.
