Aug 12 2007

Pasta Primitiva Soup

Published by Christopher Vera

Pasta Primitiva (Mediterranean Style Chicken Noodle Soup)

Primitiva was my Grandma-in-law. “Mommy P’s” life was as rich and earthy as the flavors of rosemary, onion and garlic in this soup. I made this for her when she would eat very little else.

  • 2 Tbspns olive oil
  • 0.5 pound boneless chicken, chopped (white or dark as you prefer)
  • 1 brown onion, diced
  • 4 lemons
  • 5 cloves fresh garlic, chopped
  • 0.5 bunch fresh cilantro, chopped
  • 2 sprigs fresh rosemary
  • 2 tomatoes, chopped
  • 1 Tbspn dried parsley (or 0.5 bunch fresh parsley) , chopped
  • Salt & pepper to taste
  • 0.5 pound thin spaghetti, broken into small pieces
  • 10 cups chicken broth (water with bullion is fine)

    • Heat the oil in a pot. Add the chicken & cook until not pink. Add the onion & cook until soft. Squeeze in the juice from the lemons. Add the garlic, rosemary, cilantro, tomatoes, parsley, salt & pepper. Simmer 5 minutes. Add the broth. Bring to boil. Add the spaghetti. Cook 10 minutes & serve hot!

    If its bland, your broth is too weak or you didn’t add enough salt & pepper. Serves four in big bowls with leftovers.

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