It's October and the weather is starting to get cooler. So of course I can't stop making soup and chili. And basically anything I can cram into the slow cooker.
Easy Weeknight SoupOf course, any soup that I'm making now has to be easy enough for a busy weeknight meal. This one fits the bill, as it takes less than a half hour, including prep, to pull it together.
And did I mention that there will be enough left over for tomorrow's lunch bag? Winning.
Healthy Chicken MinestroneWhenever I make a roast chicken (usually on the weekend), I always plan to make later in the week a soup like this one that calls for shredded cooked chicken breast. It's a great way to get two meals from one.
I love the one-pot-meal nature of this hearty dinner soup. Packed with good-for-you veggies, it allows me to be super lazy and skip making a side salad, without feeling guilty.
But I never skip a crusty loaf of french bread to go with it. And neither should you.
Do your thoughts, too, turn to warming, hearty soups like minestrone in the fall? Leave a comment: The Ninj wants to know.
Easy Weeknight Chicken MinestroneInspired by Cooking Light
1 sweet onion, diced
2-3 carrots, peeled and sliced
2 cloves garlic, minced
1 tablespoon tomato paste
4 cups chicken stock
1 cup water
1 cup small-sized pasta (I used ditalini)
2 cups shredded cooked chicken breast
1 1/2 cups halved sugar snap or snow peas
1/2 cup chopped tomato
Kosher salt and pepper
Heat a glug of oil in a soup pot over medium-high heat. Add onion and carrot and saute about 5 minutes, add the garlic and tomato paste and cook, stirring frequently, about 2 minutes. Next, add the stock and water and bring the mixture to a boil. Then add the pasta and cook for 5 minutes. Lastly, Add the chicken, peas and tomato and cook for another few minutes until thoroughly warmed. Season to taste with salt and pepper.