Ingredients
12 cups of chicken broth
2 lbs raw, skinless chicken tenders
2 large turnips, chopped
1 bunch scallions, whole
2 bay leaves
2 T olive oil
2 T garlic
1 t dried thyme
1 t dried oregano
1 t dried rosemary
1 t dried sage
1 large yellow onion, diced
2 cups of celery, minced
2-3 large carrots, diced
1 cup dry white wine
juice from 1 lemon
1 T unsalted butter
2 cups sliced mushrooms
2 cups cooked pasta, such as mini penne or orzo
salt and pepper to taste
Preparation
Bring the chicken broth to a boil in a large stock pot. Add chicken, turnips, scallions and bay leaves. Cover. Simmer on medium low for 45 minutes.
Meanwhile, combine olive oil, garlic, thyme, oregano, rosemary, sage, onion, celery and carrots in a large pan. Sauté on medium high for 15 minutes. Add white wine and lemon juice. Let simmer for 30 minutes.
In a medium frying pan, combine mushrooms and butter and cook on medium low heat until mushrooms are cooked through; about 8 minutes. Set aside.
Remove bay leaves and scallions from chicken broth; discard. Remove chicken and set aside. Remove turnips and place in a separate bowl.
Add vegetables and mushrooms to chicken broth and place on low to remain hot.
Meanwhile, pull chicken into bite sized pieces. Mash or puree turnips in a food processor. Add chicken and turnips back into chicken broth and stir in pasta until warmed. Serve immediately.
