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chicken soup

 Soup, the quintessential comfort food, is the lifeblood of winter, sustenance for a time when the outdoors remains bleak and unhospitable. As soon as the first cold tingle of autumn sets in, we begin craving foods that are hearty and hot, and we indulge in scrumptious soups.. I've been enjoying them all winter long, and yesterday I concocted yet another deliciously filling one. Starting with a basic recipe for chicken soup, I experimented with seasonings and spices, adding a little of this and that until the resulting creation looked and tasted like the epitome of winter comfort food heaven.
This is what I would want to come home to.
because pasta just looks so much better in a Mason jar :)

the recipe:
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)

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 :)