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Cooking with Passion
I had my friend come over for an impromptu visit and she said this tasted like ‘Thanksgiving in a bowl’. So I figured with the holiday season coming up on us we could all use a recipe to breathe life into our chicken or turkey leftovers. And yes, of course, you can use turkey! Personally, the first time I had someone serve this soup to me, it tasted like the most watered down chicken broth….dish water?? I don’t know but it was terrible. So I was bent on making this taste good so that is why I use all the herbs and make my own broth.
Now I made my own chicken broth from my leftover chicken from my previous post. I also had the herbs needed for the soup, so this worked out perfectly because I didn’t need to spend anything extra to make it and I had the pasta in the pantry. You can also use dry herbs if you don’t have fresh ones, but keep in mind about the dry ones being more potent.
This was the end result of my broth and I will tell you in brief what I put in it. You could always use chicken broth from the store, though believe me, it won’t taste the same.
Preparation time – 10 Minutes
Cook time – 30 Minutes
Bones of a chicken, if you put a raw chicken in then you have to cook it longer. I used the bones leftover from my roasted chicken.
Sage – 1 stem
Rosemary – 1 stem
Parsley – 4 -5 stems
Carrot roughly cut – 1
Onion – 1
Garlic powder – 1 teaspoon
Celery – 1
Black Pepper – 1 Tablespoon or as to your preference
Salt to taste
Roughly chop the vegetables, smash the garlic with your knife and put the herb stems in a pot and pour 8 cups of water or enough to cover all the ingredients and bring to boil, add your salt and pepper and then simmer for 30 minutes. After that is done, strain your broth to remove all the bits in it. This will yield approximately 6 cups of water but you can always add more water or boil for longer to get a stronger broth. I will leave that to your fancies.
So now that we have the broth or the magic potion that will bring this dish together, it is time to start the show. While the broth is cooking we had enough to time to chop/shred our chicken, cut our veggies and cook our pasta. So let’s get started on the soup now.
Preparation time – 20 Minutes
Cooking time – 25 Minutes
Serves – 4
Shredded chicken – 2 cups
Cooked pasta – 1 1/2 cups (Any pasta you have on hand will work except the big ones!)
Chicken broth – 6 Cups
Olive oil – 3 Tablespoons
Onions – 2 medium, chopped
Celery – 3 Stalks, chopped
Carrots – 2, peeled and chopped
Garlic – 4, minced
Sage – one stalk – chopped finely
Parsley – 4 to 5 stalks – chopped finely
Rosemary – 1 stalk – chopped finely
Lemon juice – 1 tablespoon (optional)
Red Chilli flakes – To taste (optional)
Heat up a large pot on medium heat, add the olive oil and the chopped onions, celery, carrots and minced garlic. Season with salt and saute till the vegetales wilt down, approximately five minutes.
Then go ahead and add your chicken and finely chopped herbs.
Saute the mixture for two minutes and then add the chicken broth. This is where I also add the lemon juice and red chilli flakes. These two things made the soup extra flavorful for me but again it may not be up your ally, that’s OK! You do you!
Bring this to a boil and let it cook for another ten minutes or until the carrots are tender. No one wants to bite into a hard uncooked carrot. Once that is done you can now add your pasta. Try and not over cook your pasta because it will cook a bit as it hits the soup. Simmer for five minutes and taste for salt.
And Voila!! You have ‘Thanksgiving in a bowl’…or Christmas or just a remedy for a cold! It is chock full of flavors! I hope you get to try this soon, especially with all the huge meals we will be eating. This was comforting, hearty and not too heavy. Enjoy!