Like six ingredients! Seven if you include the Italian Seasoning on the chicken. So – seven ingredients!
I loooooooooouuuuuuurrrrrrrve (<—Celine Dion style) soups like this. They basically throw themselves together whilst singing a little soothing ditty for your soul. Because guys, it’s that time of year where it’s not the time change JUST YET, but we sense it coming. The light’s all bendy bendy and it’s crispier in the morning and this soup has only seven ingredients!
I already mentioned that. Right.
See, this is where it gets fun. You can look at this image and go, “Well I have this type of pasta, or that type of protein, or this type of stock, or that type of leafy green, or this type of tomato, or that type of seasoning, or this type of hair dryer” and just play play play.
I put in the hair dryer part to see if you’re asleep.
And you are.
Again, I went with chicken thighs because f l a v o r, man.
Commas are important, you guys. Because if I’d just said “flavor man” it’s like – who is this flavor man and now it’s up to EIGHT INGREDIENTS, BEV.
Dust that chicken with Italian seasoning and salt. All over. Dusty dust. Gold dust woman. What?
So the chicken is seared and you’ve added the chicken stock and two cans of fire-roasted tomatoes (another layer of flavor with the fire roasted-ness of bliss). Now just add in that pasta. This is stupid simple really. The kind I’m using specifically here are these, but any short spirally fun pasta’ll WERK WERK WERK.
A few minutes into the simmering, stir in that spinach. You’re adding the entire tub of spinach, but watch how that ish just wilts down into the soup abyss. Gets me every single time.
After the spinach wilts, squeeze the whole lemon right on in. That citrus, like always, wakes it up at the end and adds that perfect bright acidic zing that we (I) so totally dig in troughs of soupy comfort like this.
And you’re done! Of course you’ll taste it for salt. And garnish with some freshly grated parm. And maybe a grind of black pepper. And a tiny drizzle of your favorite extra-virgin olive oil riiiiiight at the end for finesse.
But you’re done! That was IT. I adore soups like this. No fuss, takes about half an hour from top to bottom, has a simple clean flavor that pleases errrrbody’s faces.
Oh! Don’t forget the crusty bread to dip and dredge through the soup. (We’re starting a band called Dip and Dredge, by the way.)
Throw some fresh parsley on top, man!
TOP MAN? Who is this top man and now it’s up to NINE INGREDIENTS, BEVVVV.
So incredibly cozy I just want to punch it. With my mouth.
Get in that.
- 2 Tbs. extra-virgin olive oil
- 20 oz chicken thighs (five in total), trimmed of any excess fat
- 1-2 Tbs. dried Italian seasoning
- 4 cups chicken stock
- 2 (14 oz) cans fire-roasted tomatoes
- 2 cups spiral pasta
- 1 (5 oz) tub baby spinach
- 1 lemon
- Coarse salt and freshly ground pepper
- Parmesan, for garnish
- Heat the oil in a large pot over medium high. Season the chicken thighs with the Italian seasoning, plus a nice pinch of salt all over. Sear in the pan on one side for five minutes; flip and sear another five minutes.
- Add the chicken stock, tomatoes and spiral pasta; bring to a boil, then reduce to simmer about 10 minutes, until the pasta is al dente. At this point, tong out the chicken and give the thighs a rough shred. Put them back in the pot, then add the spinach to wilt, and squeeze the whole lemon right on in. Taste and season again with another pinch of salt. You’re done!
- Ladle into soup bowls and garnish with plenty of fresh parmesan.
- Serves 6.
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