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.
Chicken & Vegetable Soup w/ Pasta
Prep Time: 10 minutes
Cook Time: 20-30 minutes
Keywords: simmer soup/stew chicken kale pasta American fall winter
Ingredients (serves 4-6)
- 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
Heat a good glug of olive oil in a Dutch oven over medium-high heat. Add onion, carrot, garlic, and the sprig of thyme. Add a pinch of salt and pepper. Sauté until veggies have begun to soften, ~5 minutes.
Add stock or broth and the tomatoes with their juices, bring to a boil. Add pasta and kale, bring back to the boil and simmer for another 5 minutes or so. Stir in chicken and continue cooking until heated through.
Discard thyme sprig. Taste and adjust seasoning with salt and pepper, as needed.
Serve with a few slivers of fresh Parmesan and a few cracks of black pepper.
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I am sending this bowl of soup over to my friend Deb at Kahakai Kitchen for Souper Sunday this week.