Inspired by color. Transformed by God. Beautiful family.
Warm Your Soul Soup
I am so excited. This past week here in Birmingham the mornings have been a little cooler, windows can remain open at night, and my heated seats are finally useful again! That could only mean one thing… Fall is in the air, and I am head over heels ready for it (mainly because these extra pounds are beginning to work as extra insulation). One of my favorite types of meals to cook in colder weather is soup. Especially for a family of two (almost three)… one recipe will last for days. So this week was enough to push me over the edge and bring out some oldie but goodies!
I want to share one of my and my husband’s favorites, Warm Your Soul Soup. This recipe is from a cookbook we received as a wedding present called “4 Ingredient Recipes for 30 Minute Meals”. Unlike Rachael Ray’s recipes, this one can be done in 30 minutes and is pretty inexpensive. I am not sure if the author could count though because there is more than four ingredients in this recipe. Oh, well!
The Warm Your Soul Soup recipe calls for:
3 (14 ounce) cans chicken broth
2 (15 ounce) cans Italian stewed tomatoes
1 onion and 1 rib celery, chopped
1 (8 ounce) package fettuccine (I used linguine because it was on sale)
1 (12 ounce) can chicken- (I used a rotisserie chicken from Whole Foods)
We like to pair this with Jiffy cornbread:
Jiffy cornbread mix
1/3 cup milk
Makes about 6 servings.
Ooops! The cans of Italian stewed tomatoes are hidden behind the pasta.
The first step is to combine the chicken broth, tomatoes, onion, celery and 2 cups water in a large pot and bring to a boil. Then reduce the heat and allow the onion and celery to cook a little, until tender (about ten minutes).
While the vegetables cook go ahead and add the canned chicken or if you prefer fresh chicken shred the chicken and add about a cup.
Once the vegetables have cooked add the fettuccine (or linguine in my case) and cook according to the directions listed on the package. I like to break my pasta in half (or fourths) so it is easier to scoop up with a spoon.
Salt and pepper can be added at this point if you feel like it needs any. (I don’t ever add any… its not like I am running a shortage of salt in my diet or anything.)
Meanwhile, go ahead and have the oven preheated and let the cornbread cook while the pasta does. We like Jiffy with ours because of the sweet taste of the cornbread. Also, because I have failed miserably at attempting to make my momma’s cornbread. Maybe because there is no exact recipe for it… just use the same bowl that’s always been used and pour ingredients until it looks right. Well, I don’t have that bowl, and I don’t know what looks right. So we eat Jiffy! It comes out perfect every time no matter which bowl I use.
After the pasta is through cooking, the soup is ready to serve.
I decided to make use of our home cooked meal and turn it into a romantic dinner for two.
Doesn’t this look delicious?
I hope you’ll give this recipe a try. It really is quite tasty and easy to prepare. Let me know how it turns out or if you have any favorite soup recipes.
P.S.- Also, unlike Rachael Ray I don’t use a fancy bowl to throw my scraps into while cooking. Mine is a little more cost effective and requires no clean up. I use a grocery bag!