This is what I would want to come home to.
because pasta just looks so much better in a Mason jar :) |
2 tbsp olive oil
1 large yellow onion, chopped
2 large carrots, chopped
6 cups chicken broth
2 cups shredded chicken (pre-cooked)
1 cup conchiglie pasta, or other small shape
2 cups fresh spinach leaves, or 1 cup frozen
1/2 can (15 oz.) diced tomatoes (optional)
1 cup frozen corn kernels (optional)
salt and pepper to taste
seasonings of your choice (I used rosemary, basil, oregano, red pepper flakes, and dalmatian sage)
Directions--
In a large saucepan over medium heat, saute the carrots and onions with the olive oil until softened, about 5 minutes. Add to the broth, increase the heat to medium-high and bring to a boil. Add spinach, chicken, diced tomatoes and corn if using, and pasta and return to a boil, for about 3 minutes. (Until pasta is al dente and vegetables are hot through.) Add seasonings to taste. Ladle into soup bowls, garnish with grated parmesan cheese and serve immediately.
Enjoy before spring gets here! Or not if you, like me, eat cold things when it's icy and hot things when it's sweltering out :)
xo