Half-Homemade Hearty Chicken Soup

I love soup. Even though it's summer, the evenings here in Northern California can be quite cool. Thus I do tend to make a good bit of soup, even in the summertime. This is one of my favorite go-to recipes for when I have leftover traditional chicken soup that is not quite enough to make a meal for the entire family. It is super easy and super satisfying! Happy eating!!!


1-2 quarts chicken soup (no noodles if you can)
1, 14oz. can of diced tomatoes
1 14oz. can white beans-drained (cannellini beans are best, but Canario, Great Northern, and Navy beans are okay too)
3 cloves fresh garlic-minced
1/4 cup each freshly chopped basil, oregano, and Italian parsley
1-1.5 cups of Pinot Grigio
Place everything in order into a large stock pot and gently stir to mix everything together. Over medium-high heat bring to a simmer. Allow everything to gently simmer for 30-40 minutes uncovered to reduce the stock a bit. Ladle into your nicest bowls and garnish with:
Parmesan Reggiano Cheese-freshly grated please!
Extra virgin olive Oil (first cold pressed)-just a light drizzle
Balsamic Vinegar-a few drops will do!
(If you want to get really fancy-add a package of fresh tortellini from the fridge section of your supermarket and simmer 3 minutes to cook them through,before serving.)

Eat, repeat, and be happy!!!

 

 

Half homemade Chicken Soup

4-6 quarts chicken broth-brand of your choosing

4 chicken breast fillets-chopped into 3/4 inch cubes

1 medium onion-diced to 1/4 inch

2 cups of finely chopped celery-leaves and all

2 cups baby carrots chopped to 1/2 inch rounds (you'll get 2-3 pieces per carrot)

3 Tbs. olive oil

1Tbs. dried thyme

salt and cracked black pepper to taste

Place everything into a pot and bring to a boil. Reduce the heat and cover. Allow to cook for 45-60 minutes. Cook your favorite noodles according to the package directions in a separate pot. Drain the pasta, place in bowls, ladle your soup over the pasta, and serve. YUM YUM!!!