Friday, September 16, 2011

Not For All You Meatarians Out There


It's the end of the week, and the fridge is almost empty. I have some chicken in the freezer. There are a few random vegetables left over from week night dinners and week day salads in the fridge. I have a box of pasta and a carton of chicken stock in my pantry. It's rainy and 60 degrees out. My throat is sore, and my head is tired. It's officially a good night for soup.

Vegetable Lovers Chicken Noodle Soup (inspired by Eating Well)
  • 1 tablespoon extra-virgin olive oil
  • 1 pound boneless, skinless chicken breast, poached and shredded
  • 1 zucchini, finely diced
  • 1 summer squash, finely diced
  • 1 large shallot, finely chopped
  • 1/2 teaspoon Italian seasoning blend
  • 1/2 teaspoon salt
  • 3 plum tomatoes, chopped
  • 1 32-ounce box chicken broth
  • 1/2 cup wheat beer, such as Blue Moon
  • 1/4-lb pasta, such as farfalle
  • 1 1/2 cups packed baby spinach



Directions

Heat oil in a large saucepan over medium-high heat. Add zucchini, squash, shallot, Italian seasoning and salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes.

Add tomatoes, broth, beer, and pasta. Increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions.

Stir in spinach and the cooked chicken. Cook, stirring, until the chicken is heated through and the spinach is wilted, about 2 minutes. I topped mine with fresh grated Parmesan cheese and garnished with sour dough bread.

2 comments:

  1. I love soups that are packed with veggies like this. It looks perfect for a chilly day like today. Hope you are feeling better!

    ReplyDelete
  2. Tonight I dine on chicken soup!

    ReplyDelete