Anyone who's anyone knows that soup is a cure-all. with the crappy weather we've been having in DC, this couldn't be more true. As I'm typing this -- snow is falling -- and it's March 30th!!!! Can you believe this? The great thing about this soup, is that its literally pour, cook, and go -- it couldn't be easier, and it freezes magnificently -- making it a top choice for saving the extras and reheating later. What's not to love (besides the weather?)
Servings: 6
What You'll Need:
- 2 chicken breasts, raw
- 1 cup fusilli (curly noodles)
- If you have another pasta, go for it -- just break it up into smaller pieces first!
- 5 large carrots, sliced into coins
- 4 cups low-sodium chicken broth
- 2 cups spinach
- Pinch of Salt/Pepper
- Optional: 1 tablespoon Poultry Seasoning
- Optional: 1 tablespoon Cayenne Pepper (if you like it spicy!!)
The Step-by-Step:
- Heat the chicken broth over medium heat in a large soup pot.
- Stir in salt & pepper.
- In the meantime, cut chicken breasts into small slices. If you have the optional ingredients, season the chicken. When broth starts to simmer, add the chicken. Cover the pot.
- After about ten minutes, add the carrots and pasta. Turn down heat. Let cook for 15 more minutes.
- Lastly, stir in the spinach and turn the heat down to low.
- After about 5 more minutes, the soup is ready to serve!
xoxo n
why wouldn't you cook the chicken first?
If you have cooked chicken left over, by all means, add it instead of raw chicken. I am a big fan of buying rotisserie when I know I'll have a busy week, because it cuts out the extra work. But when you have more time, I recommend adding the raw chicken right into the soup -- that way, all of the chicken flavor has nowhere to escape, as might be the case if you cooked it first in another pan! All in favor, say raw!
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