I love Fall. Nothing says Fall like a good soup. First of all, this recipe is my staple, therefore it has become our family’s favorite.
Most of all, I always pass all the vegetables thru the food processor so our son will not see all that he is eating. I am sure he will draw the line at the leeks.
Tonight I used some back bones from a couples of chickens that I did not use a couple of weeks ago and placed them in the freezer mixed with two great fresh chicken breasts.
Due to that we make huge pots of soups, consequently, I always cook the pasta separately. And only the amount needed. As a result, we always eat what we desire. Most of all, we do not worry about flour from the pasta residing in the soup.
In addition, grated parmesan cheese while the soup is hot are another way to enhance the flavor.
Any vegetables will do, crisper cleaning if you may, since everything goes.
A nice glass of wine and dinner was perfect.
Vegetables Chicken Soup with Pasta
Amount Per Serving
Calories 162Calories from Fat 27
% Daily Value*
Vitamin C 8.1mg10%
Vitamin A 5635IU113%
* Percent Daily Values are based on a 2000 calorie diet.
Place over medium heat a stock pot with water and add all the above ingredients ( not the pasta). Add more water to cover and cook at medium low, with the lid half covering the pot for 45 minutes.
When all the vegetables are tender, and the chicken fully cooked, remove from the heat and let cool for 15 minutes. In a food processor place all the vegetables and puree it all. Clean the chicken from the bones and puree as well.
Return it to the stock pot and keep warm. If it is too thick, more water can be added.
At this point I cooked small rings (ditalini) egg pasta. When done I drain and place some of the pasta in a soup bowl and add the soup over it.