Wednesday, January 6, 2010
This was part of my New Year's fair called Media Noche, meaning night before new year's. It was a chilly, but clear-skied night with a full moon. I have a feeling that this year will be good. Sopas is just like another version of the chicken noodle, but Filipino style. You can find this dish being served in gathering and festivals. But it can be made year round as well. 'Tis the season for soup -- and soup I shall have. I hope I'm not boring you to death with all this soup talk. Soup, soup, soup makes the tummy feel good.
The pasta used is usually spaghetti, but for this we decided to change it up with some orzo. Some chopped carrots, sweet peas and slices to vienna sausage. It's always good the second time around. Yum yum!!
1 small chicken breast
1 12oz can sweet peas
1/2 small onion - chopped
1 large garlic clove - chopped
1 can vienna sausage - sliced into half moons
1 carrot - chopped into small cubes
2 c uncooked orzo or your choice of pasta
In a large pot, boil the chicken in pot full of water. Boil until the chicken is fully cooked. Remove the chicken and save the water, which has now become stock.
Shred the chicken to pieces and set aside.
In a stockpot, saute the garlic and onions in a little extra virgin olive oil. Add the carrots and peas saute until slightly tender. Then add the chicken and sausage. Add the reserve stock and orzo or your preferred pasta. Season with some salt and pepper. Bring the soup to slight boil, then once the orzo has cooked, lower the heat to a simmer.
Serve warm with some bread or crackers.