As promised last week, here is our new family favorite soup recipe. This soup came about after a shopping trip to Grocery Outlet. I discovered a bunch of cool looking ingredients I’ve not seen before. Notably, This Parmesan Brodo broth. It’s OMG so amazing. It adds what foodies call “Depth of Flavor”.
This soup is super quick and easy to make.
2 T. butter
1 c. onions, diced
2 cloves garlic, diced
1.5 c. celery, chopped (if you are like me and wonder why celery is so expensive, here’s
the answer) 1.5 c. carrots, chopped
2 cartons Swansons
Parmesan Brodo broth 1 package Chicken and Mozzarella Tortellini
3 cups fresh spinach, washed
2 T. parsley (I used dehydrated, but if you’ve got it fresh, use it)
1 T. Rosemary
In a large stockpot, melt butter, and add onions, celery, and carrots. Saute on low until onions are clear and soft, about 15 minutes.
Add garlic and continue to cook on low, stirring frequently, until garlic is fragrant.
Add broth and herbs. Cook on low/medium for about 20 minutes.
Add tortellini, and cook per package directions.
Turn off the heat and toss in the spinach. It cooks super quick
Serve soup with garlic bread.
Note: This soup isn’t vegetarian or gluten-free. If you need a gluten-free option, there is GF tortellini available.
I love roast chicken and veg. It is one of my favorite meals to prepare and serve. It’s dead simple, it’s impressive, and there are always leftovers to repurpose.
So many veggies!
The other night I made a roast chicken with veg and I had enough meat leftover that I was able to stretch the meat into three meals: Roast Chicken and Veg,
Chicken soup (use the directions for using a rotisserie chicken), and chicken enchiladas ( this recipe, but I added 1 cup shredded chicken). Here is my fool-proof recipe for a tasty meal.
Bock Bock Bock!
Roast Chicken, Veg, and Gravy
1 whole chicken, rinsed and plucked of any errant feathers. Remember to remove the bag of giblets
1 stick of butter, softened to room temperature
1 teaspoon of each of the following:
Rosemary, Shallot Pepper, Parsley 2 cups of the following veggies, chopped into bite-size pieces: carrots, celery, zuchinni
1 cup of the following veggies, chopped: onion (I used sweet yellow), shallots, red bell pepper
4 cloves of garlic, diced
2 T. corn starch (this makes the recipe Gluten-Free)
1/2 c. water or chicken broth
Pre-heat oven to 350 degrees. In a small dish, mix butter and Rosemary, Shallot Pepper, Parsley.
Spread the butter mixture under the chicken’s skin. If there is any remaining, drop a dollop in the cavity and smear on the outside of the bird.
Stuff the cavity with veggies, place chicken breast side down in a baking dish.
Pour remaining veggies into the baking dish around chicken.
Cover loosely with foil, and bake the chicken for 20 minutes per pound.
About 20 minutes before the chicken is done, remove foil and finish cooking.
Chicken is done when internal temp reaches 165 degrees (we have this meat
thermometer) Remove the chicken from the oven, and allow to rest for about 15-20 minutes.
Remove chicken and veg from the pan and set aside.
In a saucepan, heat the juice/pan drippings and 1/2 cup water or chicken broth.
As the liquid comes to a boil, combine cornstarch and 1/2 c. cold water in a cup, whisk until lump free.
As the liquid comes a rolling boil, slowly stir in water/cornstarch mixture and stir constantly until it thickens. Season with salt and pepper, remove from heat.
Serve the chicken, veggies, and gravy with mashed potatoes (or cauliflower).
There are no photos of after it came out of the oven. The locusts (aka the dinner guests) descended upon the chicken and carved it up.
Talk Back: What is your favorite meal to serve guests?