Sunday, 18 May 2008

Creole Pasta Soup

 2-1/2 teaspoons olive oil
 1 lb. boneless chicken thighs, cut into
   bite size pieces
 12 ounces smoked sausage, sliced
 1 cup chopped celery
 1 cup chopped onion
 1 cup chopped green bell pepper
 1 cup chopped carrot
 5-6 cloves garlic, chopped
 2 (14.5 ounce) can whole peeled tomatoes
   with liquid, chopped
 2 - 3 cups water
 2 chicken bouillon cubes
 1/2 bay leaf
 3/4 teaspoon red pepper flakes
 3/4 teaspoon smoked paprika
 1/4 pinch saffron
 1/4 pinch dried oregano, or to taste
 1/4 pinch dried basil, or to taste
 1/4 pinch dried thyme, or to taste
 1/2 orange, zested
 1/4 cup white wine
 2 cups frozen mixed vegetables
 2 cups pasta
 salt and ground black pepper to taste
  • Heat olive oil in your largest, deep pot over medium heat. Season chicken & sausages with salt and pepper and add to pot and lightly brown on all sides. Set meat aside. 
  • Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
  • Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaf into the vegetable mixture.
  • Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, and white wine.
  • Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
  • Add sausage, chicken & mixed vegetables to pot and bring to a boil.
  • Add pasta to pot and cook until al dente.