Rod wasn't feeling good, and nothing says comfort like a healthy stew. Well, Mac n' Cheeze might... MMmm... Mac n' Cheeze.... [Homer-style drool].
I had a terrific amount of fresh veggies courtesy of a Groupon I had. Maters, Taters, Peppers, Mushrooms. Hey, how did that non-rhyming word get in there??? Also corn, onions, and garlic. For quickness, I threw in some additional frozen veggies, add broth and tofu-noodles and some Chick'n Scallopini and viola! Nutritionally-dense soup for my sick hubbie. It may not have gotten rid of the cold, but it sure tasted good!
CHICK'N NOODLE SOUP FOR THE SOUL
Four servings of soup base, and 1 noodle packet is good for 2 people, plus 1 scallopini each.
2 chickn' scallopini (or one per person)
4 cups fresh kale, chopped
1 small white potato, chopped
1 ear fresh corn, kernels removed
6 oz fresh mushrooms, quartered
1 small white onion, chopped
1/2 large red bell pepper
3 garlic cloves, minced
3 tomatoes, chopped
1 lemon, juiced
2 cups mixed frozen veggies to seal the deal (mine has broccoli, cauliflower and carrots)
4 cups broth
1 tsp each dried rosemary, tarragon, basil, oregano, thyme
pinch of salt and some black pepper
1 package noodles (ramen would be awesome too... just sayin')
1. In a large soup pot, heat some oil and cook the scallopini. Set aside to cool a bit.
2. Chop all of your vegetables. Also chop the scallopini.
3. In that same soup pot, add all of the ingredients except the cooked scallopini, tomatoes and noodles.
Including the herbs...
4. Let it simmer about 15 minutes, checking to see if the potatoes are soft. May need to cook an additional 5 minutes or so to soften those up.
5. When done, ladle out into bowls and add the noodles. Mix. Top with chopped scallopini and chopped tomatoes.
It is just delicious. I served with both a fork and a spoon... No excuses not to eat it all up!