I've never made soup. Ever. I've never watched my mother make it, I've never attempted to make it. Ever. At all. Zilch.
So this was an interesting experience! My mother was disappointed because I didn't make my own stock, but oh well. I don't have time! But I bought free range chicken stock, which was fantastic!
I bought a lot of these ingredients awhile ago when I actually had money, and let me tell you what.. this will definitely last me forever! But it will be good when, in the middle of the semester, I have no money and it's cold out. Sounds like a plan, right?? :)
The memories I have of soup growing up are phenomenal. Mom always made some sort of soup every fall - Cincinnati-style chili, turkey noodle soup, chicken vegetable alphabet soup, white chili, or vegetable soup were her main soups. She normally made two a year, and froze a bunch of it to keep and reuse on a lazy evening (along with homemade spaghetti sauce). You'd know when she was making something good because she would always get out her pressure cooker on Sundays, after we had roasted chicken, to pressure cook the bones and make her own stock. And after Thanksgiving, she'd always make a turkey stock. Gosh! I can remember the smell of the house the next morning was amazing - you almost floated to the kitchen. And she'd be in there, working away, to feed her family. That morning you'd have fresh turkey sandwiches and then for a late afternoon snack, the first turkey noodle soup bowl of the season.
But me? No thought. I kind of just winged this, so if you have any suggestions please don't hesitate to comment!
Purple Chicken Soup
Ingredients:
3 large chicken breasts, skinless and boneless
32 oz. + 1 cup free range chicken broth, or homemade equivalent
12 cups of water
1 1/2 cups red cabbage, chopped
1 1/2 cups green cabbage, chopped
6 stalks of celery hearts, chopped
5 large carrots, chopped
Dried basil, rosemary, and thyme
Salt
Cajun seasoning
Olive oil
1/2 red onion
1 package of pasta (I used campanelle)
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| Purple Chicken Soup |
In a large pan, put all the vegetables (not onion) in there with about 2 tbsp of olive oil. Cook for a couple of minutes and then add salt and the 1/2 cup of chicken broth and cover with a lid. Let them cook until almost tender (you don't want them to be tender). Stir them every few minutes.
Meanwhile, dice the chicken into bite size pieces. Then cook them in a large sauté pan with olive oil, and the herbs, and the cajun seasoning. Or season the chicken to your liking :) Cook until ALMOST finished cooking. You don't want to over cook the chicken. Once the chicken is finished, put it in a separate container and cook the onions in the same oil.
Cook the pasta al dente with salt.
In a large stock pot, add the rest of the chicken stock and water. Drain and add all of the above cooked items. Stir it up and let the liquid simmer for at least an hour.
Garnish with a sprig of fresh basil.
And here ya go!
Ciao e Bella Cucina!
Katherine
Spread them equally on a cookie sheet or roasting pan. Drizzle liberally with olive oil and toss the veggies. Sprinkle liberally with the garlic powder and cajun seasoning, and then sprinkle a little paprika and then toss the veggies.
