Title: Grandma's Chicken Soup
Categories: None
Yield: 1 Servings

1 tb Olive oil
4 Skinless, boneless chicken
-breast filets
1 tb Chile powder plus
1/2 c Chile powder
1 ts Salt
8 Plum tomatoes, chopped
1 1/2 tb Minced garlic
3 c Fresh spinach; washed & cut
-into fine shreds
1 c Minced fresh cilantro
8 c Chicken broth
1/2 c Crumbled feta cheese
1/3 c Vermicelli or capellini
-pasta, broken into short
-lengths
1 Lime , Juice of

Preheat oven to 375 degrees F. Rub a little of the oil over the chicken
breasts, then sprinkle both sides withn1 tbsp chile powder & salt. Heat a
nonstick fry pan with remaining oil. Add chicken; brown on both sides for a
couple of minutes. Combine tomatoes, garlic, spinach, cilantro, remaining
chile powder, 2 cups of chicken broth, and feta cheese in a large glass
baking dish. Bury the chicken breasts under this mixture. Cover with foil;
bake for 45 minutes. Remove chicken; when cool, shred the meat. Cook pasta
in boiling water about 5 minutes, then drain. Pour remaining chicken broth
into a large saucepan. Add tomato-chile mixture and all the precious juices
from the baking dish. Bring to a simmer for 5 minutes. Add shredded chicken
and pasta. Squeeze in the lime juice.

This is even better the next day!

Habby trails and good eatin'!

Posted to CHILE-HEADS DIGEST V3 #251 by MadameR@aol.com on Feb 28, 1997.