Since I’ve been non-existent in the blogging world during hibernation season, I thought I might peek my head out into the wild web and offer a cozy soup recipe I worked up this afternoon.
I boiled some chicken for a pot pie and had this lovely stock leftover. I just couldn’t stand to let it go to waste, so I kept it for a soup. This afternoon I threw some veggies and pasta into the pot and out come a yummy dish that my kiddos slurped up even though it had “yucky” foods in it. : )
Ingredient:
- chicken stock – I think I probably had about 8 cups in there. Maybe more.
- whole wheat spiral pasta– 1/2 a bag so it was probably about 8 oz.
- fresh mushrooms – 6 or 7 button size
- carrots – about 5
- potatoes – roughly 1 1/2 lbs. cubed
- 1 can of black eyed peas
- 4 green onions, chopped
The chicken stock had a little salt substitute and dried minced onion in it to start out. I chopped up the green onions, mushrooms and added them as the stock was heating up. When I got a good boil going, I threw in the carrots followed by the pasta, then potatoes. I let this boil for a few minutes, added the black eyed peas and then reduced to a simmer. This probably simmered for 30 – 45 minutes.
At dinnertime some of us added a bit of chicken to our bowls of soup but really it was just as wonderful without it.
If you give it a try, let me know what you think.
*photos courtesy of Luca Baroncini
We’ve missed you! Welcome back to spring. I hope you are recovering well! I want to try this recipe soon, as it sounds delicious.