"Everything but the Chicken" Soup

The Christmas festivities are over and I'm busy cleaning up the cardboard-wrapping paper-bows and more mess that has taken over my house! It was a quiet holiday of just the three of us. We made special memories this week and remembered those that can't be with us this year. I think of my grandpa (Papaw) and all the special holidays we shared. I am comforted that he had a good life and we all loved and were loved. This makes me smile.

 

Speaking of comfort, we are on day 3 of leftovers and that's about all my boys can take! I want something warm and light and of course, won't take me away from the board games and movie time we're having here these few days. No more heavy cooking this week!

 

 

I decided on soup so I scoured my fridge and pantry to see what was on hand. Considering the stuffing I made this earlier, I had all this loot! Carrots, celery, onion, parsnips, and a sweet potato. Score!

 

Then I pulled out one container of chicken stock (low sodium). If you're a vegetarian, use veg stock here. But you'll have to call it something else....you decide!

 

I also had remnants of thyme, bay leaf, and lemongrass. The lemongrass is from another recipe I'm testing for when we get sick (cross fingers we don't). More to come on that!

 

Remember this being super simple? Well, saute your veg, add stock, water, and herbs. 30 minutes or so later, throw in some orzo or other small pasta. Voila! Soup is served!

 

Perfect soup served in my pretty dishes I received as a Christmas gift. Hope you had a happy one!

 

"Everything but the Chicken" Soup

 

Ingredients:

2 carrots, small dice

2 parsnips, small dice

1 medium onion, small dice

1 stalk celery, small dice

1/2 sweet potato, small dice

1 32 oz container chicken stock

2 c water

1 bay leaf

1 tsp fresh thyme

1 stalk lemon grass, broken into large pieces

S&P, to taste

1 TB EVOO

1/2 c orzo pasta

Parmesan, to garnish

 

Directions:

Add EVOO to stock pot and saute vegetables until onion is translucent, 2 minutes or so. Add stock, water, and herbs. Bring to a boil then reduce to a simmer for about 30 minutes until veggies are fork tender. Add orzo or other small pasta and allow to cook for 7 minutes or so or until pasta is cooked al dente. Serve with a little grated Parmesan.