Sunday, December 7, 2014

Chicken Ditalini Soup

Have you ever had one of those days?

You know, the kind where you feel you woke up on the wrong side of the bed and then everything snowballs from there and just goes kinda off.  Well, I had one yesterday.

It started with breakfast.  I was making some new muffins, that just about burnt.  I don't like the flavor of "over browned" muffins, and I'm sure you don't either. So wasn't to pleased with them.  Then I was rushing off to an appointment and couldn't find my keys. That never happens, cause I leave them in the same place all the time...but no, they were not there.  Now I'm rushing and having found my keys in my purse, I rush to the car....Oops!  no GAS!

What else is going to happen?  So, I made it to my appointment on time (barely) and things seemed to calm down for the moment.  So I decided to take a moment and re-adjust my outlook since it was spiraling out of control just as fast as the issues were occurring.  Turning on some music, I decided I needed to cook.

Comfort food was in order.  So I picked up some staples, a rotisserie chicken, and rounded up MGG for an early dinner and a movie.  Soup was in order.  Hot comforting chicken noodle soup, Italian style.  Served with some crusty bread and a nice Mediterranean style salad, the meal was just what the doctor ordered!

It's nothing fancy, but the flavors are hard to beat.  You can make this hearty satisfying soup in about 45 minutes.  Now that's a winner in my book.  

Comfort food is always a perfect way to set things back on the right track.  Trust me, I know!


Chicken Ditalini Soup

45 min meal

serves 6

2 tablespoons olive oil
1 small white onion, peeled and diced
1 cup diced carrots
1 cup diced celery
4 cloves garlic, minced
7 cups chicken broth, low sodium
1 (14-ounce) can diced tomatoes
1 1/2 cups (about 8 ounces) ditalini pasta
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2 rotisserie chicken breasts, cubed
salt and black pepper

Heat oil in a large stockpot over medium-high heat. Add carrots and saute for 4 minutes. Add onion, celery and garlic and saute for an additional 5 minutes. 
Add chicken broth, tomatoes, thyme, oregano, basil and stir to combine. 

Bring soup to a boil, add chicken and reduce heat to medium-low and simmer for 10 min.  Add pasta and cook an additional 10 minutes, stirring occasionally. Season with salt and pepper to taste.  Serve.

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