Baby, it's cold outside. Let's make soup in no time.
1 finely chopped medium onion
3 carrots cut in tiny pieces
3 celery stalks in tiny pieces
Fire up the pot, throw in some oil, and garlic and all those veggies.
Chop up a package of sliced mushrooms and cook those in a separate pan with some butter and more garlic.
Chop up some chicken thighs into tiny bite sized pieces. Keep checking what's cooking.
Transfer mushrooms to mire-poix pot and then add a little toasted sesame oil to the pan and toss in the chicken pieces with still more garlic. Cook chicken until done.
Add box of stock to the veggies and once the chicken is done, throw that in, too. Added a can of petite diced tomatoes with jalapenos and cilantro. Stir. Bring to a boil.
Add water to the chicken pan to cook some pasta in that with the double goal of cleaning the pan.
Boil cute, tiny pasta separately. Add some thyme and saffron to the soup. Once it boils, turn it down to simmer.
Drain pasta, add a little more oil so it doesn't all stick together. Toss, and throw in a container, since you really shouldn't ever eat a whole box of pasta in one sitting unless there's a lot of you.
Now you can take out some pasta, add it to a bowl and ladle the soup on top of it. Yum! And the pasta doesn't get mushy.
That's what my first bowl looks like with some oyster crackers, because who doesn't like oyster crackers. The stuff in the background is for juice. Gonna go ahead and make that, too, 'cause you can't have too many veggies.
1 finely chopped medium onion
3 carrots cut in tiny pieces
3 celery stalks in tiny pieces
Fire up the pot, throw in some oil, and garlic and all those veggies.
Chop up a package of sliced mushrooms and cook those in a separate pan with some butter and more garlic.
Chop up some chicken thighs into tiny bite sized pieces. Keep checking what's cooking.
Transfer mushrooms to mire-poix pot and then add a little toasted sesame oil to the pan and toss in the chicken pieces with still more garlic. Cook chicken until done.
Add box of stock to the veggies and once the chicken is done, throw that in, too. Added a can of petite diced tomatoes with jalapenos and cilantro. Stir. Bring to a boil.
Add water to the chicken pan to cook some pasta in that with the double goal of cleaning the pan.
Boil cute, tiny pasta separately. Add some thyme and saffron to the soup. Once it boils, turn it down to simmer.
Drain pasta, add a little more oil so it doesn't all stick together. Toss, and throw in a container, since you really shouldn't ever eat a whole box of pasta in one sitting unless there's a lot of you.
Now you can take out some pasta, add it to a bowl and ladle the soup on top of it. Yum! And the pasta doesn't get mushy.
The variety of flavors you use is fascinating - sesame oil, jalepenos & cilantro, thyme, saffron - from all over the world!
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