March 31, 2014

Chicken Tomato Soup in 10 minutes

No, this wasn't for me ;) Still a pescatarian, but this was for my brother.
He wasn't feeling well and he requested gumbo. We didn't have any spices
and he was really hungry, so instead I made a 10 minute version of a "gumbo"
inspired soup. I added some salsa to add some heat since we didn't have any 
peppers on hand, I switched out the dirty rice with some pasta since it cooks much quicker,
and my brother requested some peas in his soup so I just added some.

All in all, he really liked the soup and I hope you do too ;)

Recipe: Chicken Tomato Soup in 10 Minutes
                                                                     By: Hannah Claudia       
            (serves 2)           

1/2 cup of leftover chicken, chopped (we had leftover rotisserie chicken)
1/2 cup of passata (Italian tomato puree; I prefer this over canned 
tomatoes because it has no salt & chemicals)
2 cloves of garlic, minced
1/2 a small onion, finely chopped
1/4 cup of kidney beans, cooked (we had leftovers)
1/4 cup of frozen peas, cooked
1/2 cup of pasta
~1 cup of water
seasonings: black pepper, chicken seasoning, oregano
oil to cook with


1. Sautee the garlic, onion, and spices for about 3-4 minutes.
2. Meanwhile, boil the pasta (macaroni pasta cooks in 7 minutes)
3. Add the passata, water, chicken, kidney beans, and peas to the sauteed garlic/onion.
Let it boil and reduce until you achieve your desired consistency.
4. Drain the pasta and stir into the soup. Don't cook for much longer because
the pasta will absorb all of the liquid from the soup.
5. Serve immediately ;)


xoxo, Hannah

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