2020-02-01 Rachael Ray Every Day

Italian-Style Chicken

Noodle Soup with

Green Beans

SERVES 4

2 tbsp. olive oil

1 onion, chopped

2 ribs celery with leafy

tops, chopped

1 small cubanelle or green

bell pepper, seeded and

chopped

1 red finger chile pepper,

halved, seeded, and

thinly sliced

2 large cloves garlic,

chopped

Kosher salt and pepper

6 cups chicken stock

1 15-oz. can diced tomatoes

1 chunk Parmigiano-

Reggiano rind (optional)

4 to 5 oz. fresh green beans

or haricots verts (skinny

green beans), trimmed

and cut into thirds on an

angle

4 to 5 oz. (depending on

how noodly you like your

soup) dr y egg pasta , such

as tagliatelle, broken into

irregular pieces

1 small rotisserie chicken,

meat pulled into bite -size

pieces , skin and bones

discarded

A fat handful of fresh

basil, torn

■In a soup pot or Dutch oven,

heat the olive oil over medium-

high. Add the onion, celery,

peppers, and garlic; season

with salt and pepper. Cook,

stirring occasionally, until

softened, 7 to 8 minutes. Stir in

the stock, tomatoes, and cheese

rind (if using). (For a brothier

soup, add a couple cups of

water.) Bring to a boil. Add the

green beans and pasta; cook at

a low rolling boil until the

noodles are al dente and beans

are crisp-tender, 5 minutes.

■Remove pot from heat. Add

the chicken and stir until

warmed through, about

3 minutes. Discard the cheese

rind (if using). Stir in the basil.

BROKEN NOODLES Here’s how Italian cooks use those odds and ends from

pasta packages, like egg pasta or lasagna: Break them up into spoon-size pieces. It’s a waste-

not, want-not approach. If you’re mixing, just be sure they all have roughly the same cook time.