Another wonderful recipe from this month's freezer exchange. This is a great recipe to have on hand for this upcoming flu season!
Ingredients:
- 1 Tablespoon olive oil
- 1 cup diced onions (I left these out and added some dried onions)
- 1 cup diced carrots
- 0.75 cup diced celery
- 4 teaspoons minced garlic
- 8 cups chicken broth (I used 1/2 homemade and 1/2 store-bought)
- 2.5 cups cooked, shredded chicken (I got Chase to smoke a couple of chickens for this)
- 3 cups chopped kale, stems removed-optional (I left this out)
- salt and pepper to taste
- 5 Tablespoons fresh, chopped rosemary (I used a few shakes of dried)
- 3 Tablespoons fresh, chopped parsley
- 3 Tablespoons fresh, chopped thyme (few shakes of dried)
- 2 cups small, dry pasta
Directions:
In a large soup pot, heat olive oil over medium heat. Add onions,
carrots, and celery and saute about 5 minutes until softened. Add garlic
and cook stirring 1-2 more minutes until fragrant. Add chicken broth,
chicken, and kale. Increase heat and bring to a boil. Reduce heat and
simmer 15-20 minutes until flavors are combined and veggies are
tender. Meanwhile, cook pasta according to package instructions and
drain. Stir in salt, pepper, rosemary, parsley, thyme, and cooked pasta.
Freezing Directions:
In a large soup pot, heat olive oil over medium heat. Add onions,
carrots, and celery and saute about 5 minutes until softened. Add garlic
and cook stirring 1-2 more minutes until fragrant. Add chicken broth,
chicken, and kale. Increase heat and bring to a boil. Reduce heat and
simmer 15-20 minutes until flavors are combined and veggies are
tender. Meanwhile, cook pasta according to package instructions and
drain. Stir in salt, pepper, rosemary, parsley, and thyme. Cool soup and
drained pasta. Do not combine. Divide soup among gallon freezer bags,
label and lay flat to freeze. Divide pasta among quart freezer bags,
label and freeze with soup bags. TO SERVE: Thaw. Combine and reheat soup
and pasta.
