Chicken-Orecchiette Soup with Cilantro and Lemon

• 1 tablespoon olive oil
• 2 skinless boneless chicken breasts (about 12 ounces total)
• 3 cups coarsely chopped onions
• 3 plum tomatoes, sliced
• 2 stalks lemongrass, thinly sliced (about 1/2 cup)
• 2 tablespoons coriander seeds
• 2 teaspoons cumin seeds
• 2 teaspoons fennel seeds
• 8 cups chicken stock or canned low-salt chicken broth
• 1/2 cup chopped cilantro
• 8 ounces orecchiette pasta, freshly cooked
• 3 plum tomatoes, seeded, chopped
• 1/2 cup fresh lemon juice
• Fresh lemon slices (optional)

1. Heat oil in heavy large pot over medium-high heat.
2. Sprinkle chicken with salt and pepper and saute until cooked through, about 4 minutes per side.
3. Transfer chicken to plate.
4. Cool.
5. Add chopped onions and next 5 ingredients to pot and saute over medium heat until fragrant, about 2 minutes.
6. Add stock and 1/4 cup chopped cilantro.
7. Simmer 20 minutes to blend flavors.
8. Strain broth into heavy large saucepan.
9. Slice cooked chicken crosswise into thin strips; add to broth.
10. (Can be prepared 1 day ahead; cover and refrigerate.)
11. Add cooked pasta, chopped tomatoes, lemon juice and remaining 1/4 cup cilantro to soup.
12. Season to taste with salt and pepper.
13. Bring soup just to simmer.
14. Ladle into bowls; garnish soup with lemon slices, if desired.

olive oil, chicken breasts, onions, tomatoes, stalks lemongrass, coriander seeds, cumin seeds, fennel seeds, chicken, cilantro, pasta, tomatoes, lemon juice, lemon slices

Taken from www.epicurious.com/recipes/food/views/chicken-orecchiette-soup-with-cilantro-and-lemon-101398 (may not work)