My mother makes the best chicken soup around. The real, homemade kind with a stock made from bones, full of skinny egg noodles, fresh herbs and matzah balls. The good, Jewish penicillin stuff. I never even attempted to make my own, knowing she does it best…until yesterday’s storm hit. The snowy day called for a good bowl of it, and there was no way I was leaving the house to pick up all the ingredients. My next best bet? A little shortcut.
I pulled together inventory from my pantry and fridge, utilizing fresh veggies left from this weekend’s beer cheese soup, boxed broth, dried spices and pre-cooked chicken. For a little experiment, I boiled the carrots, celery and pasta together, which was not only successful, but also saved time and pots.
Whole wheat rotini and lean white meat make this simple supper a healthy, affordable way to feed your family!
Ingredients:
Serves 2-4
1 quart chicken broth
1 cup water
3/4 cup chopped carrots
1/2 cup chopped celery
1 cup whole wheat rotini
4 oz. seasoned, cooked white meat chicken
1 bay leaf
1/2 teaspoon dried parsley
1/2 teaspoon dried dill
1/2 teaspoon kosher salt
Instructions:
Chop carrots.
And celery.
Pour stock into a large pot.
Add vegetables.
Bring to a boil.
Toss in bay leaf.
Throw in pasta.
Pour in water.
Season with dill,
Parsley,
and kosher salt.
Reduce heat to low and chop chicken.
Add chicken to the pot.
Simmer for a few minutes. Although it totally looks like it’s still boiling in this picture…
Remove bay leaf.
Eat and enjoy during the next snowstorm!
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