Monday, February 13, 2012

Homemade chicken soup with pearl pasta

Mmm, my favorite homemade soup! I love this soup not only because it's so delicious and warming on a chilly day, but it's easy to make and doesn't take much time. 

A quick trip to the grocery store, and I picked up a pre-cooked rotisserie chicken from the deli along with a few of the ingredients that I didn't already have at home. 

I cut the ends off a small yellow onion, then cut it in half and threw it in the food processor and pulsed it a few times. I have to tell you...yellow (and especially white) onions make my eyes water and burn something awful, so I try to have as little contact with them as possible. I poured a few tablespoons of olive oil in a stock pot and put the minced onion in to cook while I started chopping carrots. 

Once the carrots were chopped, I put them in the stock pot along with 8 or 10 cups of water and about 2 tablespoons of vegetable Better than Bouillon. I know I've mentioned this stuff before, but it's really great. A concentrated paste than enhances the flavor of your food and tastes way better than any vegetable broth you could buy. And it sure goes a long way. Anyway, back to the soup. 

While the water was warming and cooking the carrots, I pulled apart the chicken and added it to the water. The final ingredients to go in were the leafy tops of a few celery stalks, chopped celery and a few sprigs of fresh thyme. I sprinkled in a dash of salt to bring out the flavors, and covered the soup for about a half hour to cook. 

To go with the soup, I always make pearl pasta or orzo. Put a few serving spoonfuls of the pasta in the bottom of a bowl, add the soup and sprinkle with grated parmesan cheese. Perfect.   

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