So, with the chilly-willy-nilly cold weather out, I decided that soup was called for this evening.......Hence, the Iron Chef (me, myself and I) went to work.......I did a rendition of a Chicken Minestrone, and I have to admit, dudes.......It turned out pretty killer / super deadly delicious if I say so myself....Here's how I made it....- In my trusted soup pot, I sauteed four very thin, well seasoned Chicken Breasts, in a lil' bit of Olive Oil...Once the Chicken Breasts are beautifully sauteed on both sides, I removed them and added three lovely, bright, sliced Carrots, a large sliced Zucchini, and a large sliced Yellow Squash........Using a wooden spoon, at this point, you're gonna wanna scrape all the yummy deliciousness left on the bottom of the pot left by the Chicken.........Add some Sea Salt, freshly ground Black Pepper, dry Thyme, Garlic Powder, dry Basil, and a House Blend of different seasonings... (I just measure using the palm of my hand...)...Now, add a can of RINSED Kidney Beans, and a can of RINSED White Northern Beans.........Allow all of the veggies to cook and develop that gorgeous color.... (Around 7 minutes or so....)....Next, add (2) large cartons of BEEF Stock .... (I use Pacific {brand} Organic Stock...)...Cook on Medium-Low for about an hour or so.......Add in a few handfuls of Small Shells Pasta, and allow to cook... (8-10 minutes)....Turn off the heat and add / stir in 3-4 handfuls of fresh Baby Spinach ...Serve and enjoy!P.S.- Serve with a crusty French Baguette (or bread of your choice) for soup juice dipping.......I actually scored one from Panera Bread earlier and thoroughly enjoyed it with the delicious mentioned above Chicken Minestrone....     Â
@herron1345:
When should I expect dinner? Lol! Made stuffed peppers over here! Nothing but comfort food for this cold weather 4951