When cooking at home, I like to roast a whole chicken sometimes, but, invariably, there are leftovers. I use that chicken for this soup, as well as various vegetables or things in the pantry. This is a light, broth style soup that can be adapted in many ways. Have fun and just be sure not to use the chicken skin.

Soup of the Week

1 quart – rich, dark chicken stock. If you do not have fresh stock, you can use a base such as Savory Choice and maybe add a little beef broth to it for some depth.
Keep your knifework small to medium pieces, as you want a good mixture of ingredients in each spoonful.

Ingredients

  • 2-3 cups cooked chicken, medium dice or shredded rustically (dark meat is better)
  • 1/2 cup – dry white wine
  • 2 each – Bay Leaves
  • 1 each – large Beefsteak Tomato
  • 2 cups – cooked pasta, such as small elbow macaroni, pastini etc.
  • 1 each – Zucchinni Squash
  • 1 each – Golden Italian Squash
  • 1 large bunch – spinach, cleaned and chiffonade
  • 6 each – large Basil leaves, chiffonade
  • 1 Tablespoon – finely minced garlic
  • 2 cups – really good white wine, such as Kung Fu Girl Riesling or L’Avion Viognier

Method
In a large saucepot, heat some olive oil over medium high heat. Start by adding the squashes, and cook till slightly soft. Add the tomato and garlic and increase heat, deglaze with the dry white wine. Add the bay leaves, chicken and pasta, then cover with stock. Bring this to a slow boil, all the while enjoying your glass of really good white wine. Check for seasoning, and adjust with salt and white pepper. Add the spinach and herbs to your serving dish and ladle the hot soup over it.

Serve this with some good quality rustic bread, such as ciabatta, perhaps grilled with olive oil, to provide some charred flavor to it. Prepare to receive the accolades of your guests, a complimentary scholarship to Le Cordon Bleu, and the Keys to the City.

Bon Appetit!

Brian

 Click Here for More Soups of the Week