So it’s soup. Just soup. Really not all that exciting.
But when something so simple turns out so amazing that you even surprise yourself, you know it’s good. It’s still chilly and damp here in Greater Boston these days (at least it’s not presently snowing!), so I decided to make some Veggie and Chicken Soup, and I threw in some Sacchetti pasta (which is tort of like tortellini, but prettier!). Even my dinner guest, who hasn’t had much of an appetite recently had seconds and even wanted to take some home to have for lunch the next day. I’d call that two thumbs up. Simple. Easy. Good. Soup.
Ingredients
1 store-bought prepared rotisserie chicken, removed from bones + shredded to bite sized pieces
1 tablespoon olive oil
2 tablespoons butter
1 small onion, chopped
1/2 cup celery, chopped
1 cup carrots, sliced
2 garlic cloves, minced
1 teaspoon each of dried parsley and salt
1/2 tsp each of dried thyme and dried oregano
1/4 cup low sodium soy sauce
9 cups low sodium chicken broth
1 small can sweet corn, drained
1 cup frozen peas, thawed
12 oz. UNCOOKED fresh cheese sacchetti or tortellini
freshly grated Parmesan cheese (optional garnish)
Directions
Heat 1 tablespoon olive oil and 2 tablespoons butter in a large Dutch oven/soup pot oven over medium high heat. Add onions and sauté, stirring occasionally for 6 minutes. Add carrots and celery and cook until tender – about 4 minutes. Add the garlic and thyme and cook 30 seconds. Add remaining spices and chicken stock. Bring to a boil; cover and reduce to a gentle simmer. Simmer 10 minutes.
Add sacchetti and boil for recommended time, in the case of my package directions, 5 minutes, or until tender. Turn off heat and add corn, peas and chicken. Taste and re-season as necessary. Garnish with freshly grated Parmesan cheese (optional).
