LA MADELEINE CHICKEN PESTO PASTA RECIPE RECIPES

Steps:

• Place all of the broth ingredients into a 6 to 8 quart stock pot and bring to a boil. Skim off any foam from the top and discard.
• Lower the heat to a simmer, and cook, partially covered, for 50 minutes.
• Using tongs, transfer the chicken to a bowl.
• Continue to cook the mixture until it is reduced to 2 quarts. Strain the broth into a bowl and chill.
• Shred the chicken and set aside for future use.
• Cook the chicken thighs in the chicken broth with the zucchini, carrots, and peas for 10 minutes on low heat.
• Add the sieved tomatoes and cook for about 2 minutes.
• Remove the chicken thighs, remove the bones, and cut the thighs into 4 pieces each. Place them back into the soup.
• Adjust the salt and pepper to taste.
• Serves so that each bowl has a few slices of chicken, carrots, zucchini, and some peas.
• Garnish with diced avocado, cilantro, and pickled jalapeño.

Steps:

• Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden.
• Add to slow cooker.
• Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker.
• Then add chicken (or vegetable broth), the cheese rind (if using) thyme, basil, and bay leaf.
• Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend.
• Remove the cheese rid and, using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).
• Melt the butter over low heat in a large skillet and add the flour.
• Stir constantly with a whisk for 4 to 5 minutes.
• Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed milk and stir until smooth.
• Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.
• Cover and cook on low 30 more minutes.