chicken + mushroom soup with orecchiette

chicken and mushroom soup with orecchiette
now for many years the classic blue of that tiffany box has been enough to make some girls squeal. i am not one of those girls. as i arrived in my new apartment i was greeted however by an orange box. not only is orange my favorite color but this box contained my version of a 2 carat princess cut diamond, the famous le creuset pot. i promptly began dreaming up the perfect first meal in my new home cooked in my first le creuset. so with memories of my mothers soup i decided to make her italian style chicken and mushroom soup with orecchiette. this soup is a chicken noodle soup on steroids with celery and onion, roasted chicken, button mushrooms, fagioli, and the star of the pot, whole cloves of roasted garlic. such a meal would require a trip to the market and being that my fellow was at work i was going to have to conquer the swiss market on my own. with as much courage as i could muster i set out for coop. despite wandering around like a kid in a candy store i must have looked like a pro. suddenly a young man asked me if i spoke english and if i could direct him to the greek yogurt. i walked away with a spring in my step and a smile on my face. i guess i don't look as lost as i feel.
first meal in my first le creuset
italian style chicken and mushroom soup with orecchiette
adapted from sarah foster (and by adapted i mean i don't measure)
olive oil
1 yellow onion, diced
3 ribs celery, chopped
4c chicken broth
shredded cooked chicken (i roasted 3 breasts seasoned with salt, pepper, and olive oil)
2 bay leaves
1 tsp. salt
1 tsp. freshly ground black pepper
1 head garlic
8 oz. button mushrooms, sliced
1 c. orrecchiette
1/2 c. fagioli
2 tsp. dried rosemary
1 tbsp. chopped parsley (i used the leaves from the celery)
parmesan to garnish

preheat oven to 450°. heat olive oil in dutch oven or heavy saucepan over medium heat. add the onion and cook about 15 minutes. ad the celery and cook about 5 minutes longer. add the broth, chicken , bay leaves, salt, and pepper. reduce the heat and simmer about an hour, stirring occasionally. place head of garlic on a small sheet of aluminum foil and drizzle with olive oil. wrap tightly and place in oven to roast, about 35 minutes. meanwhile toss the mushrooms in olive oil in a baking dish and roast 15-20 minutes, until golden brown, stirring occasionally to coat evenly. remove mushrooms from the oven and add to the soup. remove the garlic, peel the cloves and add to the soup, leaving them whole. add the orecchiette to the soup and cook 10-12 minutes longer. add the beans and heat through. add the rosemary and parsley and stir to mix. place a handful of spinach at the bottom of each bowl and ladle the soup over the spinach. top with grated parmesan and serve.
bon appetit!