This recipe from Peanut Blossom is one of the meals I had frozen ahead of the Little Prince’s arrival last summer. (I’m really late with my blog posts, what can I say.) I made it without onion or garlic because I knew I would be breastfeeding, but I also omitted the zucchini because I don’t like cooked zucchini (so that’s one ingredient I’m not even including here). I didn’t have acini de pepe, so I used Israeli couscous that I added after the soup had thawed, as I was warming it up. It’s a really great soup, brothy yet hearty, and I would definitely make it again. I served it most recently with homemade Parker House rolls, which, while not lactose-free, were warm, light, fluffy, buttery, salty goodness right from my oven.
2 Tbsp. extra virgin olive oil
1 medium yellow onion (medium dice)
4 stalks celery (medium dice)
4 carrots (medium dice)
3 cloves fresh garlic (chopped finely)
6 cups chicken stock
28-oz. can crushed tomatoes
1 tsp. dried oregano
1 tsp. dried basil
2 cups shredded rotisserie chicken (I used 2 cooked chicken breasts)
kosher salt, to taste
freshly ground black pepper, to taste
½ cup acini de pepe pasta (or Israeli couscous)
In a large pot, warm the olive oil and sauté onions, celery, and carrots over medium high heat for 8-10 minutes. Add garlic. Sauté until tender, about 4-6 minutes.
Add chicken stock, tomatoes, oregano, basil, and chicken. Simmer soup for 20 minutes; the vegetables should be tender. Add the pasta and cook right in the soup for another 10 minutes. Season with salt and pepper. Top with grated parmiggiano reggiano or pecorino romano cheese if you wish.