Appetizing Muse

 

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Soupy Day in the Kitchen

Posted Fri, 09/26/14

I haven't prepared homemade soup in quite awhile, but yesterday settled in to make a big batch of pasta and vegetable goodness.

 

(Above): Ingredients for Chicken & Vegetable Pasta Soup.

Click on image to view larger size in a new window.

 

The soup is mostly comprised of fresh vegetables and ditalini pasta, although at the last minute I also tossed in lightly-breaded chicken tenders (chopped).

 

Chicken & Vegetable Pasta Soup

Olive oil

3/4 C baby carrots, chopped

1/2 purple onion, diced

5 cloves garlic, peeled & minced

3 stalks celery, chopped

1 small zucchini, sliced

1 small yellow squash, peeled & sliced

1 small acorn squash, peeled & cubed

2 fresh ears corn, shucked & kernels scraped off

1 small head cauliflower, cut into small florets

1/2 head green cabbage, roughly chopped

1 green bell pepper, seeded & sliced into strips

1 broccoli crown (without stem), broken into small florets

1 pkg. (8 oz.) sliced button mushrooms

Fresh parsley, chopped

1 container (32 oz.) vegetable broth

1 container (32 oz.) chicken broth

Water (if needed)

1-1/2 LBS cooked & lightly-breaded chicken tenders, chopped

1 C ditalini pasta, cooked & drained

Salt & black pepper to taste

4 TBS soy sauce

 

Heat olive oil in a large cooking pot over medium heat. Add chopped carrots; cook for a few minutes, stirring occasionally. Add the remaining ingredients (except for water, chicken and pasta). Stir and simmer on medium-low, partially covered, for about one hour to ninety minutes. In a separate cooking pot, boil ditalini pasta according to package directions; drain and set aside. Chop chicken tenders; set aside. After soup has cooked, gently stir in prepared pasta and chicken. Add water if soup appears dry. Heat through (three to five minutes). Serve. Freeze unused portions.

(Above): Chicken & Vegetable Pasta Soup. Click on image to view larger size in a new window.

 

Frozen peas were the only non-fresh vegetable in my soup, although I prefer the frozen variety anyway as opposed to mushy canned peas.

 

The recipe made a massive amount. I filled two large tupperware containers along with five quart-sized freezer bags. The soup will see me many months into the future.

 

 

Tags: Food Photos; Pasta; Poultry; Soups & Stews  Send Comment >