If you were to ask me my favourite meal my answer would be soup. What kind? Any kind. When it comes to soup, I do not discriminate.
My inspiration for this soup in particular was the spelt noodles I had in the cupboard leftover from the tomato sauce I made a few weeks back. Instead of using the white noodles, that are void of all nutrients, I thought I would sneak in the spelt pasta and no one would be the wiser;)
I started with a base of celery, carrots, and onion and sauteed them in olive oil with a pat of butter for flavour.
Here’s a great little tip I learned about butter. If you combine your butter with olive oil when you heat it, the butter will not turn brown. This is great for someone like me who is notorious for forgetting that I have things on the stove. I would often wind up with a browned mess of almost burned butter in the bottom of my pot.
Once the veggies are close to being soft I added in 3 minced garlic cloves and gave them a good stir. Another chef’s tip I’ve learned is to add garlic last as it will burn very quickly. Basically once you can smell the garlic, it is cooked.
After the garlic I added in the cooked, shredded chicken.
Cover the chicken with stock (I used the pre-packaged stuff in a tetra pack) and add in the noodles. As an after thought, next time I would cook the noodles separately and them add them in after as they made the soup quite starchy.
To lend a little colour to my soup, I popped out to my garden for some fresh parsley and chives.
Garden, you ask?
Well, it may be a meagre, urban garden, but it’s mine and I love it:) Many thanks to Joe’s mom who created this little planter for me.
Speaking of Joe, he really enjoyed this soup, spelt noodles and all, so that is a victory.
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 cup onion chopped
- 1/2 cup celery chopped
- 1/2 cup carrots chopped
- 3 cloves garlic minced
- 2 chicken breasts cooked and shredded
- 2 900 ml. containers chicken stock
- 2 cups cooked spelt pasta
- 2 tbsp parsley chopped
- 2 tbsp chives chopped
- sea salt & pepper to taste
- In a large pot over medium heat add butter and olive oil
- Add in onion, celery and carrots with sea salt and pepper and cook until softened
- Add in garlic and stir
Add in cooked chicken and cover with chicken stock and simmer over a medium low heat for 30 minutes
Meanwhile, in a separate pot, cook spelt pasta according to the package directions
- Add the cooked pasta, along with the parsley and chives, to the soup and serve