07 3 / 2012
So this soup sounds like a chef boyardee meal, BUT it’s all original from my kitchen :)
I am feeling much better these days and since we’ve been out of town in Vegas (hence, the lack of new recipes) and eating out for the last week, I’ve had a yearning for some good, healthy, home-cooked meal choices. However, the lack of food-stuffs in the house make it a little difficult. Not to mention, hubby has another sinus infection and little man is getting the sniffles. I never know when either of them will be hungry or what they will be in the mood to eat.
I post a lot of soups because they are easy, healthy, and my husband LOVES soup. And esp since we are getting into the fickle, in-between weather of spring…Our time for soups are limited. I’m not one to eat a lot of hot lunches and such in the heat of summer. But maybe I’ll try a cold cucumber soup this year, ey?
Anyway, I made this recipe up as I went, based on left overs from our fridge and staples from the pantry. It smells super good and although the prep time might take more than just a few minutes, it’s way worth it. Like your grandma’s Sunday dinner all mixed up in one pot of goodness!
1-1.5 cups elbow macaroni
2 cups water
4.5 cups organic chicken stock
1 (14 oz) can artichoke hearts
7 large collard green leaves, shredded (thick)
1 (14oz) can diced tomatoes, partially drained
1 (15 oz) can tomato sauce
3 garlic cloves, minced
1 medium yellow onion
1/4-1/2 rotisserie chicken, no skin
1 tsp parsley
1 tsp basil
1 tsp Montreal chicken seasoning
2 tbsp Roman basil vinaigrette dressing (Wishbone), or your favorite italian vinaigrette
1 tbsp olive oil
1. Precook macaroni until it is JUST underdone, drain and set aside.
2. Sautee onion and garlic in olive oil until onion is soft.
3. Add vinaigrette dressing and cook for approx 1 minute. (stirring often)
4. Pour in chicken stock, water, and collard greens- bring to boil and cooking until greens are soft all the way through. Do not let liquids diminish.
5. Add artichoke hearts, tomato sauce, and diced tomatoes; cook until well blended. Stirring occasionally.
6. Mix in spices and salt/pepper. Simmer for 8-10 minutes.
7. Next, gradually add rotisserie chicken and simmer for 8-10 more minutes.
8. Last, add macaroni to the soup mixture. Cook until noodles are thoroughly heated and serve. Add parmesan cheese, if desired.