herb pasta soup with chicken livers

Name: Herb Pasta Soup with Chicken Livers
Prep time: 5 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 cup(s) chicken livers thawed and cleaned and chopped; 1 tablespoon(s) each olive oil and butter; 6 clove(s) garlic minced; 4 quart(s) chicken stock; fresh parsley, marjoram, sage, thyme, and basil choppede; 2 tablespoon(s) dry white wine; 1 cup(s) medium pasta shells; 1 cup(s) frozen peas; 3 scallions chopped; salt and pepper

3 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Jun 12, 2020

Don't be afraid of chicken livers they are so flavorful you may not even know they are there.

Rate

prep time 5 Min

cook time 20 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

1 cup chicken livers thawed and cleaned and chopped
1 tablespoon each olive oil and butter
6 cloves garlic minced
4 quarts chicken stock
fresh parsley, marjoram, sage, thyme, and basil choppede
2 tablespoons dry white wine
1 cup medium pasta shells
1 cup frozen peas
3 scallions chopped
salt and pepper

How To Make herb pasta soup with chicken livers

Step 1

In a skillet add the olive oil and butter. Saute the livers and garlic together for 3 minutes. Add the herbs and white wine and let most evaporate. Remove from heat and set aside.

Step 2

Add the chicken stock to a pot. Bring to a boil. Add the pasta and cook about 15 minutes. Add the peas and cook 5 more minutes. Stir in the chicken liver mixture and the scallions.
Step 3

Taste and adjust for salt and pepper.
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