Homemade Chicken Stock. After draining the stock, I had enough for two soups (about 16 cups). The day was getting away from me, so instead of using the chicken I had previously reserved for dinner I decided that tonight we would have soup. I already had the piping hot stock and the chicken that I separated from the boiled bones. It was a fantastic idea, because it only took about 15 minutes total to whip up and it's now one of my favorite soups!
I also bought a huge bag of spinach from Costco (like I often do), so that I can put spinach into anything and everything. It's a great way to work more vitamins and minerals into my families diet. So, I was thinking I would try my hand at a Spinach Soup. The last time I was at Win-Co I picked up a new kind of pasta. (I like to do this from time to time to break up the monotony of having the same shapes all the time.) The pasta is Ancini Di Pepe - little balls. I thought this soup would be the perfect time to try this new pasta.
So I put half of my hot stock into a soup pot and got started. I turned the burner over medium heat to keep the stock boiling. Then I added some carrots, celery and onion. Then I washed and chopped two big bunches of spinach and added that to the pot. With a little thyme, salt and pepper it was tasting really good. Last but not least, I added about 2/3 cup of the pasta and let it boil away for about 10 minutes (until the pasta was tender). Dinner was served. With the addition of the homemade bread I had made the day before it was an awesome meal!
Every once and a while I just have to pat myself on the back. ;) The trick is to have a really flavorful stock. Then all the rest are just accessories.
The picture above is my husband's bowl at the table. This is my bowl in the kitchen (hence the different sizes and lighting). I wanted you to see all the deliciousness that is this soup. It really is a new favorite of mine. I would have it over Chicken Noodle any day.
Here's the recipe:
Spinach and Chicken Soup
8 cups homemade chicken stock
2 large carrots, diced
1/2 large onion, diced
3 small ribs of celery, diced
2 large bunches of spinach (about a lb) washed and chopped (you could substitute one package of frozen defrosted spinach)
2/3 cup Acini Di Pepe dry pasta
seasoned salt and freshly ground black pepper (to taste)
1 tsp dry thyme
1/4 tsp freshly ground nutmeg (optional)
Bring stock up to a boil and add all the other ingredients, except for the pasta. Cook over medium low heat (still boiling) for 5 minutes. Add the pasta and continue to boil for another 10 minutes, until the pasta is tender. Serve hot.