After two straight weeks of festing (Festival International de Louisiane in Lafayette and Jazz Fest in New Orleans,) the fam needed some real food. I love making some version of veggie soup at times like this because I can pretty much put anything in it and the kids will scarf it down.
This recipe calls for cooked chicken- about the amount that is left over from a rotisserie chicken after my crew has eaten dinner off of it. And I’ve know I’ve said this before, but NEVER throw away a chicken carcass. It’s super easy to make chicken stock and it tastes worlds better than the canned stuff.
The best part is that this comes together in about thirty minutes. It’s not the best thing I’ve ever made, but it falls squarely in the “good enough” category. Good enough for getting kids filled with real food and not too much distress on my part.
Tuscan Chicken Soup with Spinach
1-2 T olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 cup cooked chicken
3 ½ – 4 cups chicken stock, preferably homemade
½ cup uncooked orzo
14 oz can stewed tomatoes
1 can cannellini beans, rinsed well
1 t dried basil
1 t dried oregano
½ t salt
¼ t black pepper
1 5-6 oz package baby spinach
Shredded parmesan cheese
- Heat oil in a dutch oven over medium heat. Add onion and sauté until translucent. Add garlic and sauté until warm.
- Add chicken, orzo, tomatoes, beans, basil, oregano, salt and pepper. Bring to a boil, reduce heat and simmer 22 minutes until orzo is done.
- Stir in spinach; cook 3 minutes or until spinach is wilted. Serve hot with parmesan cheese.