An Archangel Named Gabriel

While not everyone believes that Gabriel was an Archangel, as a Catholic I do. I believe there are seven named Archangels, although there could be more. Gabriel is among them, as is Michael and Raphael.

For the longest time, I thought Archangels were mighty and important angels, among the highest ranking angels in Heaven. Turns out, I was wrong. There are nine orders of heavenly beings, angels are the lowest, while Seraphim or the Choir of Angels are the highest. The higher the ranking, the more closely they are to God. The lower the rank of angel, the more involved they are in our lives. The lowest of all are simply known as angels, and among them are the guardian angels. Archangels are just above angels. They typically interact with human kind only as messengers from God with a specific task or message.

Gabriel is probably the most well known of these messengers. We first meet Gabriel in the Book of Daniel. He is the heavenly being that helps Daniel to interpret the visions that come in the form of dreams. Gabriel appears again to Zachariah with a message that his wife, Elizabeth shall bear a son in her advanced years. He shall be called John, the forerunner of the Messiah. Gabriel is also tasked with speaking to Mary. Many believe Gabriel is also the angel who told Joseph that Mary was with child and who appeared to him in a dream, telling him to take the Christ Child and flee into Egypt.

Often Archangels are seen as warriors rather than messengers. This is because they possess power over the devil in order to bind the power of demons. This is important in that the messages they bring impacts the course of salvation and Satin would like nothing better than to have his demons interfere in God’s plan.

Once upon a time the Church celebrated three separate feast days to honor Saint Gabriel (March 24); Saint Michael (September 29) and Saint Raphael (October 24). Now there is but a single feast day for the seven named Archangels and any whose names are not yet known. This is September 29. I think it’s important to remember the Archangel Saint Gabriel on his original feast day. For tomorrow we celebrate the Feast of the Annunciation, when Mary surrenders to the will of God to become the mother of Christ. Gabriel was a major player in her decision and should be remembered.

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When I make dishes to celebrate the feast days of Angels, I usually gravitate to a dish that includes Angel Hair Pasta – go figure. That was becoming predictably redundant, so I thought why not make a Chicken Pasta Soup? When I was making this soup, the shape of the pasta was the furthest thing from my mind. And then I looked down to see Bowtie Pasta floating in my bowl like the wings of angels. Hum, God sure does have a sense of humor when He inspires me in the kitchen.

Italian Chicken Bowtie Soup
Italian Chicken
2 bones Chicken Breasts
Poultry Seasoning to taste
Paprika to taste
Garlic Powder to tste
Salt to taste
Black Pepper to tste
1 tablespoon Garlic Olive Oil

Cut chicken breasts into bite-size cube pieces. Season to taste with poultry seasoning, paprika, garlic powder, salt and black pepper. Toss to blend and coat chicken pieces in the spices. Set aside.

In a stock pot over medium-high heat warm the olive oil. Add chicken and sautéed until nicely browned ad nearly cooked through. Remove chicken and set aside.

While the chicken cooks, bring a pot of lightly salted water to a boil. Begin making the soup.

Bowtie Soup
2 cups Bowtie Pasta
4 cups Chicken Stock
1/2 cup Roasted Red Peppers
1 teaspoon Parsley Flakes
1 teaspoon Roasted Minced Garlic
3/4 teaspoon Salt
1/4 teaspoon Dried Oregano
Black Pepper to taste
3/4 cup Half-and-Half
1 heaping tablespoon Cornstarch
1 cup Spinach
Shredded Parmesan Cheese for garnish

Cook pasta al-dente. Drain and keep warm. Once the chicken has been removed from the stock pot, the soup can be prepared.

In the now empty stock pot add chicken stock, red peppers, garlic, parsley, salt, oregano and black pepper. Stir to combine, allow highly seasoned chicken stock to come to a simmer. Add diced chicken and pasta to the pot.

In a two-cup measuring cup whisk cornstarch into the half-and-half. Continue to whisk until cornstarch has dissolved and the mixture is smooth. Pour slurry into the soup. Allow soup to return to a simmer and thicken.

Stack spinach leaves, roll tight and chiffonade. Scatter spinach over the soup. Remove from heat.

Ladle soup into bowls, garnish with shredded Parmesan Cheese. Serve with warm bread and enjoy.

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Athirst is my soul for the living God. When shall I go and behold the face of God?