Chicken broth is my most favorite omnivore staple. Herbs are all fine and good, but as far as I’m concerned, you can throw some pasta and veggies into chicken broth and you’re on your way to a yummy meal.
We went out last night (rock on, local production of Vagina Monologues!), and when I got home, I was really hungry. We’ve gotten out of the habit of keeping much of anything prepared in our house, so I had to make something.
Enter: Chicken broth.
- Chicken broth
- Handful of butternut squash (from Costco)
- Handful of spaghetti noodles
- Little bit of leftover steamed potatoes from lunch
- Italian herbs (basil, rosemary, oregano, thyme, parsley… something else?)
- Garlic (couple of cloves, chopped up)
- One chicken breast
- Salt and pepper
- Veggie oil
- White wine (preferably the gross stuff that’s sitting around because no one wants to drink it)
- Bring chicken broth to a boil and throw in the butternut squash, potatoes and pasta.
- Add herbs and garlic.
- Thaw chicken breast, cut into small pieces, saute in a tiny bit of oil and a splash of otherwise undrinkable white wine. Add salt and pepper to taste. Cook until white all the way through.
- Add cooked chicken (and liquids in the pan) to soup and let it simmer for a bit, so all the flavors cook through.
Verdict: Total win. It made just enough for about 3-4 large bowls of soup, so we were both comfortably full and ready for bed (with no heartburn!).
If I did it again, I’d have chopped up some red bell pepper, but this time, I spaced it.