Monday, February 2, 2015

Soup's On


Daddy-O worked outside all last week. New fences are being built around the pasture next to our house. Cows must be fed every day. And it was a cold and windy week. As I've stated before he is not a soup lover—unless it's really cold out. It was definitely a week for soup.

My young friend Holly gave me this recipe months ago. She is a librarian at our local library where we get together to knit weekly. Well, I lost it and had to ask her for the recipe again. I'm glad I asked. This is really good. And it's easy. Lately, seems like I'm only looking for the easy recipes. I keep cooked chicken in the freezer, so that made this a quick lunch.

The most time consuming part was slicing the spinach. Stack the leaves, then with a sharp knife, slice the stack crosswise into thin "ribbons." I did about half of an 8-oz. bag and decided that was enough.

The next time I make this, I will add an onion, a carrot and a stalk of celery to the broth when I start the recipe and let it simmer as I slice the spinach. Remove the onion, carrot and celery before you continue with the recipe. That would give a little more depth to the flavor to my boxed broth. I'm sure homemade stock would be even better, but I'm more likely to make this soup if I can use the boxed broth. I know fresh Parmesan would be better, but I didn't have any this time.


So what did Daddy-O think of this soup? When he saw it, he said he felt like he was in a fancy restaurant. He had three bowls the first day for lunch. And the next day when I was gone, he heated up soup again. He kept telling me how good it was. Thank you, Holly, for sharing this recipe.

 ITALIAN STYLE CHICKEN NOODLE SOUP

8 cups homemade chicken stock (I used 2 boxes of broth)
8-oz. cheese tortellini (dried or refrigerated)
1 cup of cooked chicken (I'm sure I used more)
8-oz. bag flat leaf spinach, thinly sliced (I used about half the bag)
salt & freshly ground black pepper
3 tablespoons coarsely chopped flat leaf parsley (I didn't have any)
freshly grated Parmesan cheese (I only had the green canister in the fridge)

Place stock or broth in a large saucepan and bring to a boil. Add the tortellini and cook as directed on package. Use the lesser time given. Add the chicken and spinach and cook for 1 minute. Season with salt and pepper to taste.

Ladle into bowls and garnish with parsley and Parmesan cheese.

3 comments:

goodnightgram said...

Soup looks delicious and the bowls are very pretty. It's cold and snowing here, so the soup kettle is on.

Mimi said...

I am thinking we may have no snow this year. But it's still cold enough for soup! What kind are you making?

goodnightgram said...

Chicken Meatball and Gnocchi with Pearl Onions Meatballs, gnocchi and onions are about the same size.