I bought cocktail prawns, minced chicken, dried porcini mushrooms, and chicken stock to make soup. I also grabbed some rigatoni pasta when I saw it.

Google: Minced chicken, also known as ground chicken, is chicken meat that has been finely chopped or ground. It’s a lean protein source: for muscle building and repair, as well as overall body function, and a versatile ingredient in various recipes. A significant benefit of minced chicken is that it’s lower in fat and calories compared to beef or pork mince, making it a healthier option for many dietary needs.”

“Prawns, also known as shrimp, are a type of crustacean that is both a food and a source of numerous health benefits. They are a good source of protein, vitamins: includes vitamin B12, and minerals, and are low in fat and calories. Some key benefits include aiding in muscle growth, supporting healthy heart and brain function, and boosting the immune system.”

“Dried porcini mushrooms are a culinary treasure, known for their intense earthy flavour and rich umami taste. they are a nutrient-dense food, offering protein, fiber, and various minerals. Dried porcini mushrooms are also a good source of antioxidants: help protect cells from damage, which can benefit health and potentially reduce inflammation.”

Google: “Yes, Italians use scallions, also known as green onions or spring onions, but they’re often referred to as “cipollotti” in Italian. While “scallion” might not be a direct translation, Italians readily incorporate these green onions into their cuisine, particularly as a garnish or ingredient in various dishes.” My meal is hearty, colourful and delicious. Let’s cook!!!

Ingredients

200 g rigatoni pasta
200 g minced chicken
12 cocktail prawns
20 g dried porcini mushrooms, soaked in hot water, and reserved water
2 medium carrots, cut to bite size
2 stalks scallions, cut long about 1 inch
1-2 L chicken stock
2 Tbs oil
1 Tbs minced garlic
1 Tsp Italian seasoning
1 Tsp dried oregano
dried shallots (OPT)
salt
pepper

Method

Heat oil in a Dutch oven on medium heat. Once oil is hot add in garlic; cook for 25 seconds until fragrant. Next add minced chicken and sprinkle with Italian seasoning and oregano. Breaking up minced chicken until browned, 6-8 minutes.

Add carrots, and cook together for 5-7 minutes stirring often. Now add in 1 L chicken stock, dried porcini mushrooms, white part scallions and the porcini water; strained into the Dutch oven. Bring to a boil, partially cover with a lid and cook the soup for 15-20 minutes on low. Bring to boil in another pot about 500 ml of chicken stock.

Carefully add the rigatoni and about 500 ml of chicken stock to the boiling chicken broth.  Stir gently to prevent sticking. Cook for a few minutes less than the rigatoni package instructions; about 10-12 minutes. After 10 minutes, take a piece of rigatoni out of chicken broth and allow it to cool slightly. Bite into it to assess its texture. Al dente pasta should be tender but have a slight resistance when you bite into it. 

Prepare a basin with ice and water and set aside. In the last 5 minutes of rigatoni time up; add in cocktail prawns using a strainer into the chicken broth; cook for about 2-3, and the green part of scallions for about 1 minute. Then, immediately transfer prawns to an ice bath to stop the cooking process. Taste and season with salt and pepper. Serve with freshly grated parmesan cheese or dried shallots. The picture above is my bowl. I have added dried shallots.

https://helenscchin.com/2019/05/31/chicken-prawns-vegetables-pasta-in-clear-chicken-broth/

#helenscchinrecipes
#pastalovers
#cookingforthefun
#foodiesplus