You know that chicken stock you made earlier this week and set aside to create soups from... well, now is the time to retrieve for the final soup of the week. This soup is very good and very simple to make. The basic ingredients are: Chicken stock 4 cups, 2 large chicken breasts (boneless and skinless), onion, garlic clove, red pesto and rigatoni pasta... arugula to top it off.
To begin, saute onion in a combination of olive oil and butter. Once browned, add 4 tsps of balsamic vinegar (4 good shakes from the bottle); set aside and prepare the chicken breast meat. Slice and or dice each breast into small pieces.
As the stock comes to a rolling boil, add the diced chicken and then add the sauteed onion, along with dried herbs: rosemary, mint and oregano along with a bit of sage and parsley.
On the side, boil in salted water one box of rigatoni pasta. When the pasta is tender, drain and ladle into bowls pouring the soup over the pasta topping with a dollop of red pesto and fresh chopped arugula.
*Serve with wine, crusty bread and cheese!
What is frugal cooking and the wisdom of it? Frugal is making the most of what you have and that includes being prepared for the next day... basically that is the wisdom of it! "Tomorrow will be a day of rest... so bake or boil as much as you want today and set aside what is left for tomorrow" ~ Exodus 16:23.
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