Tuesday, January 31, 2012

Chicken Soup


Chicken soup.




I know I make a lot of soups.
in fact, I've posted a chicken soup with quinoa here way back in October of 2010.
and that's either a very short time ago (if, say, you're over the age of 30) or a lifetime ago (if, for example,  you still say pasghetti)


I make it because it's easy


easy
easy
easy
easy.


and good.


Chicken Soup

3tbsp olive oil
1 onion chopped
3 garlic cloves chopped
3 stalks celery chopped
3 carrots- peeled & chopped
1lb chicken breast (rinse, pat dry and sprinkle with salt and pepper)
1 14oz container chicken stock
water
2 leftover meatballs
1 can cannellini beans (drained)
2 cups star pasta (cooked to al dente)
parsley
salt & pepper


What to do:
Heat the olive oil in a soup pot over medium heat. Add the onions, garlic, carrots and celery. Stir it a few times, and once those are soft and fragrant, add the stock and chicken. Add more water until the chicken is just covered. You may need to add more water later on.
This is when I root through my fridge and see what sort of leftovers are lurking in their plastic containers.

Bring this to a boil and reduce to a simmer for about an hour until the chicken is cooked through.
raw chicken is gross.

Remove the chicken and pulse with a hand blender a few times to get the vegetables broken up into bitty pieces.
Like what you'd serve to 2 year old.
Or a 92 year old.

Once the chicken is cooked, then I add the rest of ingredients that only need to be heated up. As you can tell by my ingredient list, we had meatballs the day before...so, in you go. I crumble them up because I want them to fit on a soup spoon.
not a serving spoon.
Salt & pepper until it tastes good to you.

Don't add the pasta to the pot unless you are going to eat all of it.
Overcooked pasta is just as gross as undercooked  chicken.
Instead, put some in the soup bowl then add your soup on top.

Garnish with parsley.

sip.
slurp.
smile.


 

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