It was pouring rain Tuesday, and I was chilly. I had a menu made for the week, but I wanted soup...and yet, it being so near spring, I didn't want an old-fashioned super hearty sort of soup. I wanted something just a bit lighter and different.
This is the recipe I made up as I went. It was so good! John told me repeatedly how much he liked it. It was the perfect sort of soup for an almost but not quite spring day.
Chicken and Pasta Soup
1 large chicken breast, cut into chunks
1 small to medium onion, chopped
1 large stalk celery, cut into small pieces
1 medium carrot grated (This is the way John prefers it. You can slice it if you like.)
Olive oil
Garlic (about 1 teaspoon minced)
1/2 teaspoon each: lemon pepper, onion powder, salt and pepper
6 cups chicken broth
2 cups pasta (I used whole wheat rotini)
1 cup whole milk
2-3 tablespoons cornstarch
2 tbsps. butter
1 cup white wine
Heat olive oil in a Dutch oven to medium high. Add in chicken and after cooking for 3 or 4 minutes, add in onion, celery and carrot. Allow to cook for five minutes more. Add garlic and cook about another minute.
Add broth and seasonings and bring to a gentle rolling boil. Lower heat, cover and let bubble gently for about 20 minutes. Uncover and turn up heat to medium high. Add uncooked pasta and cook until past is tender about 9 minutes. Add wine and butter. Mix cornstarch with milk and add to soup, stirring and heating until broth thickens slightly.
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