This time of year, I could eat soup every day. No, we don’t have the snow that other parts of the country endure, but there’s something about cold, rainy weather that makes me even more inclined to hunker down and nest.
This is probably one of the easiest soup recipes ever. You can use the boneless, skinless breasts that you have stashed in your freezer, or the leftover meat from a rotisserie or roast chicken.
- 8 oz spaghetti noodles, broken into quarters
- 2 Tbsp olive or grapeseed oil
- 1 onion, chopped fine
- 2 cans petite diced tomatoes with jalapenos (or plain petite diced tomatoes)
- 2 Tbsp minced chipotle chiles in adobo
- 1 brick container chicken broth/stock
- 2 boneless skinless chicken breasts or 3 cups leftover roast chicken, cut into bite-size pieces
- Avocado for garnish
- Monterey jack cheese for garnish
- Cilantro for garnish
In a heavy stock pot or dutch oven, heat 1 Tbsp oil. Cook dried pasta until golden brown with a nutty smell, 3-5 minutes. Remove from the pot and transfer to a paper towel-lined plate.
Add remaining 1Tbsp oil to the pot. Add onions and cook until softened, 3-5 minutes.
If using raw chicken add chicken and cook until browned on all sides, about 3 minutes. The chicken will finish cooking in the broth.
Stir in tomatoes, broth and chiles in adobo. Bring the mixture to a boil. Add pasta and simmer for 10 minutes (Reduce to 7 minutes if using raw chicken).
If using leftover chicken add chicken now and simmer for 3 more minutes.
Season with salt and pepper. Garnish with cheese, avocado and cilantro. Serve with crusty bread or cornbread.
I’ve made this recipe several times, and usually use plain petite diced tomatoes. This time, I used tomatoes with jalapenos. The combination of the spicy tomatoes and the chiles in adobo pushed it beyond the Tiny Kitchen Assistant’s spice threshold. “I like it,” he said, “but it’s just so (sticks tongue out and pants) spicy.” Parents, be advised.
Adults: this soup rocks as-is.