by Heather Schmitt-Gonzalez / Thursday, February 7, 2013
Chicken & Vegetable Soup w/ Pasta
Those plans include things like hot chocolate. Extra thick hot chocolate. Booze. Hot chocolate with booze. And soup. Many, many steaming bowls of soup.
Soup is timeless.
Vegetables and proteins, however? They're not. Timeless, that is. They go bad. Which is another great thing about soup - it's ability to take in all of those extras hanging out in your fridge. And your pantry. Have a couple of carrots looking lonely? Maybe a random bunch of kale hanging out in the crisper? I know you have half-used packages of pasta hanging out. Sounds like dinner to me.
- olive oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 4 fat cloves garlic, minced
- 1 sprig fresh thyme
- ~4 c. stock or broth (chicken, veggie, garlic, or beef)
- 1 (14.5 oz) can fire roasted, diced tomatoes
- ½ c. pastina (any sort of little pasta - I used melon seed)
- 2 big handfuls kale, large stems removed and chopped
- 1-1½ c. cooked, shredded chicken (from ~2 breasts)
- Parmesan cheese
- freshly ground black pepper
I am sending this bowl of soup over to my friend Deb at Kahakai Kitchen for Souper Sunday this week.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.