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Chicken Dumpling And Noodle Stoup

One of my favorites from Rachel Ray.

Ingredients

  • ½ pound short cut pasta
  • 2 tablespoons olive oil
  • 1 large yellow onion 3/4 sliced 1/4 grated
  • ¼ teaspoon red pepper flakes
  • 3 clove garlic
  • black pepper
  • 5 cups chicken stock
  • 1 pound ground chicken
  • 1 cup fresh basil or 2 Tbsp dried
  • ¼ cup flat-leaf parsley or 1 tsp dried
  • 1 large eggs
  • lemon zest
  • ½ cup grated Parmigiano-Reggiano cheese
  • 1 pint grape tomatoes
  • 12 ounce baby spinach
  • ¼ cup pesto

Instructions

  • Cook pasta just shy of al dente. Drain and reserve.
  • Heat oil in large pot. Add sliced onion, red pepper, garlic, salt, pepper and cook, stirring frequently, until onions are tender and golden. Add chicken stock and bring to boil, then reduce heat and simmer.
  • In mixing bowl, combine chicken, basil, parsley, egg, grated onion, lemon zest, grated cheese, salt and pepper. Mix well. Spoon walnut-sized scoops of chicken mixture into simmering broth. Cover and cook for 5 minutes. Add tomatoes, pasta and spinach and cook for 2 more minutes. Ladle into bowls and top each serving with pesto and cheese.