soup city

Once the weather gets cold, I (like so many others) crave a warm bowl of soup. My friend, Jill, had a fun Christmas exchange where we brought things we liked to cook or bake (instead of the traditional cookie swap). I made soup - perhaps not the best planning as then I had to pour the soup into tiny jars for the party guests - but it was quite tasty.

 Chicken & Winter Veg (before the jarring process)

About 2-3 tablespoons EVOO

2 small onions, finely chopped

4 garlic cloves, minced 

4 tablespoons tomato paste
2 large sweet potatoes peeled, quartered lengthwise, and thinly sliced

2 cans diced tomatoes with juice

Quart & half chicken or turkey stock teaspoon
1 teaspoon dried crushed rosemary

coarse salt and ground pepper

1.5-2 pounds cooked chicken (mine was pulled rotisserie chicken)

12-16 ounces kale, chopped

In a large saucepan with a lid, heat oil over medium. Add onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add sweet potato, tomatoes and their juice, broth, and rosemary; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover; cook until potato is tender, 12 to 15 minutes.

Stir in chicken, add kale in two batches, waiting for the first batch to wilt before adding the second. Cover, and simmer just until chicken is heated through. Season well with salt and pepper. This recipe made a lot so feel free to half it!

 I also made pesto chicken 'n orzo soup - needless to say, the freezer is stocked.

quart of chicken stock 

1 lb cooked chicken (I used baked skinless breasts) 

14.5 oz can of chopped tomatoes

 1/2 cup dried orzo pasta 

1 small onion, diced 

2 small zucchini, diced 

2 cloves garlic, minced 

2 teaspoons dried oregano 

1 teaspoon finely shredded lemon peel 

1 tablespoon lemon juice 

black pepper 

4 tablespoons basil pesto  

10 ounces baby spinach 

In Dutch oven, saute zucchini and diced onion in garlic with oregano with some S&P,

remove and set aside. Into the Dutch oven, add broth, chicken, undrained tomatoes, and

uncooked orzo. Bring to boiling; reduce heat. Simmer for 6 minutes. Add zucchini, onion,

lemon peel, and lemon juice. Return to boiling; reduce heat. Simmer and stir in pesto and

fold in spinach in batches. Cook for another 3-4 minutes or until orzo and zucchini are

tender. Season to taste with black pepper.