Skinny Veggie Soup

It's after Christmas and I ate WAY too much the past week (ok, maybe it's a month!), time for something light and basic that tastes great!
Nothing better than soup, and I LOVE soups! This soup is great as a side, or as a quick and easy lunch.

This recipe is based on an old Weight Watchers recipe called Zero Soup, but I found that I would get hungry after a few hours and needed to add more veggies. This is super flexible, if you hate some of the veggies, substitute them for something you love.

Recently I gave in and got an Instant Pot...so you're gonna see some of my favourites with Electric Pressure Cooker options.

Skinny Veggie Soup

2 Tbsp Olive Oil

1 onion (1 cup), diced

1 cup Carrot, diced

1 cup Celery, diced

2 cloves Garlic, minced

3 cups Cabbage, finely cut/shaved in 2 inch ribbons or bigger chunks if you like the crunch

1 large can of diced tomatoes (796ml/28oz)
1 Tbsp Tomato Paste

1/2 cup green beans (I use frozen)
3 cups Chicken or Vegetable Broth

1/2 cup Zucchini, chopped

1/2 tsp dried Basil

1/2 tsp dried Oregano
bay leaf

Salt & Pepper to taste

Chop veggies. Heat olive oil in a soup pot and saute onion, carrot and celery in the oil for 5 minutes, add garlic and saute for 30 seconds until fragrant. Add remaining ingredients except for Zucchini and bring to a boil, then simmer for 5-10 minutes until carrots have your preferred texture. Add Zucchini and simmer for 5 more minutes.

If you want to use your Electric Pressure Cooker/Instant Pot, saute veggies as above then set Pressure for 1 minute, and do a manual release to let the steam out of your pot right away.

This soup freezes well and is amazing with Biscuits or Buns on the side! 

Happy fitting back into your clothes season!

~Adel~ 

Turkey Rice Soup

Happy Canadian Thanksgiving from the Ladybug house!

Turkey day is over in our house, and there is so much left over! What to do with all that food in the fridge?? I'm slowly gathering a collection of Turkey dishes to use up leftovers, but this is one of those family favourites. 

This is a classic after Turkey day meal, great for a rainy day, whether you're relaxing or busy doing those projects, entertaining casual style, have weekend guests you need to feed after a heavy holiday meal, sharing a home-made meal with someone else, or hanging out with the family.

I've been wanting to share this recipe for years, but I just haven't been able to sit down and write it out or take a picture, but we got it done this year.

Turkey Soup

1 onion, diced

1 cup carrots, diced

1 cup celery, diced

2 cups Shredded Turkey Meat

1 cup leftover gravy if you have it

8 cups Turkey Stock

2 Bay Leaves

1/4 tsp Poultry Seasoning

Salt and Pepper to taste

Chicken Bullion (optional)

2 cups Rice

1 cup frozen peas

Dice onion, carrots and celery and cook in a large soup pot for a few minutes until soft and browned. Add turkey meat, gravy, and stock. Season with bay leaves, poultry seasoning, and salt and pepper to taste, depending on the flavour of your turkey, stock, and gravy, you may need to add chicken bullion or chicken stock/flavouring. Bring to a boil, then simmer for 20-30 minutes. Taste your soup base and adjust seasonings if needed.

30 minutes before serving, add rice and simmer for 20 minutes, then add peas. Add additional stock to adjust to your desired consistency, the rice really makes it thick, so add more stock if needed.

Serve hot with fresh buns or bread for a tasty, comfort meal.

Don't forget to use those old canning jars to share the love it's an easy way to bring joy to others.

with gratitude,

~Adel~

Need More Turkey Recipes?

Turkey Tetrazzini

Sweet Potato Turkey Shepherd's Pie

Turkey Soup Broth

Every time I make a turkey, I get excited about the thought of delicious broth to make soup with, why would I waste all that delicious flavour still in that mangled pile of meat and bones.

So I make broth.

It's pretty simple.

Turkey Soup Broth

In a large slow cooker

1 Turkey carcass (I had to squish mine in there)

2 carrots, whole

2 stalks of celery, whole

1 onion, quartered with skin on

2 bay leaves

4 peeled cloves of garlic

Cover with water and let cook on low for up to 8 hours.

This is actually the second round for these bones, earlier in the morning I boiled this same mixture on the stove in my huge dutch oven for an hour and got the first batch of delicious broth to make Turkey Soup with.

Strain the broth to get rid of bits of bones and meat and store in your favourite containers, I love old canning jars.

Now to make Turkey Soup!

~Adel~

Ravioli Soup

I haven't posted with any regularity since February 2015. Life happened - big things. We had another little Ladybug (I'll introduce Little Bee later), we moved, we changed careers. Life kind of went upside down for a while, but I'm feeling the inspiration and need to return to the things that bring me joy. That and I keep having to unsuccessfully try to remember how I made that recipe that I didn't write down here in my virtual cookbook!

So here's the inspiration that has changed things as I lay awake in the dark well past my bedtime last night, thinking about food...mmm...that would taste really good, I need to make it and write it down! Time to find the camera and blog again! This ravioli soup is inspired by the classic hamburger soup with a little italian pasta twist. A lovely hearty cozy meal, an easy crowd pleaser, and perfect make-ahead/freezer meal for busy people.

Ravioli Soup

2 Tbsp Olive Oil

1 lb Ground Beef

1 large Onion, diced

2 cloves Garlic, minced

1 Cup Carrots, diced

1/2 cup Celery, Chopped

4 Cups Beef Broth

4 cups Water (or beef broth if you want more flavour)

28 oz can Diced Tomatoes

1/4 cup Bread, cubed in small pieces (add more if you like it less soupy and more stewy)

1/4 cup Parmesan Cheese, grated

2 Tbsp Maple Syrup (the good kind, or substitute honey, sugar or another sweetener to taste)

2 tsp Italian Seasoning Mix (or 1 tsp dried Basil, 1/2 tsp dried Oregano, 1/2 tsp dried Thyme)

1/4 cup fresh Parsley, chopped

Fresh Ravioli, Family Sized packaged (I used beef for this recipe)

Brown Beef in a large soup pot. Once brown, add onion, garlic, carrots and celery and cook until tender. Add in beef broth, water and diced tomatoes and bring to a boil, lower temperature to a simmer. Add in bread, parmesan cheese, maple syrup, seasoning and parsley and let cook for 5 minutes until all the flavours combine.  Just before serving add fresh ravioli to the soup base and cook as long as the package instructs.

This soup is perfect for a make ahead meal or to have in the freezer. If freezing this soup, don't add the ravioli until serving time as it soaks up the liquid and becomes mushy. Better to add fresh ravioli just before serving.

mmm. Perfect make ahead meal with Aged Cheddar Biscuits or Grandma's Dinner Buns!


~Adel~

Slow Cooker Pho Ba (Beef Vietnamese Noodle Soup)

Pho is my FAVOURITE meal in the whole world - really. If I ever have a chance to go eat out by myself, I alway choose Pho, Indian is a very close second.

Last week I went for a lovely Pho lunch with a friend. She suggested that I post my homemade version, so I dug out the recipe I got from a Hoi An cooking school and made some updates so I could make it from things available here (with some searching), so here you are!

Pho is a labour of love and takes some time...so plan ahead! 

Pho Ba (Beef Vietnamese Noodle Soup)

3 lbs Marrow and Knuckle Soup Bones*

2 Onions, cut in half - leave skin on

1 fresh Ginger Root, about 4-5" long, cut in large pieces

5-6 Star Anise

1-2 Cinnamon Sticks

6 Whole Cloves

2 Whole Cardamom Pods

1-2 large chunks Rock Sugar** (to taste)

2-4 Tbsp Fish Sauce (to taste)

Sriracha or chili paste (optional)

Salt (to taste)

To get a nice clear broth, parboil soup bones. In a large pot, cover soup bones with water, bring to a boil and boil for 5 minutes. Remove bones and rinse with water. 

Add rinsed bones to the base of a large slow cooker and fill with water (about 8-10 cups) and cook on low for 8 hours. Skim off any impurities that float to the top.

While broth is starting to cook in slow cooker, place onion halves & ginger pieces on a baking sheet, skin side up. Broil in oven for 15 minutes, flipping halfway through until all sides are charred black. Remove outer charred skins and smash ginger flat to help release the flavour. Add ginger & onion to broth.

Combine anise, cinnamon, cloves, cardamom & rock sugar in a cheesecloth square. Tie in a little bundle and add to the stock. Add fish sauce, hot sauce and salt to desired taste.

Once stock has finished cooking, remove bones and seasoning pack. Strain broth through a fine strainer to remove any remaining impurities.

Serve piping hot over bowls filled with your favourite Pho ingredients:

Rice Noodles

Rare Beef (sliced thin will cook in the hot broth)

Bean Sprouts

Thai Basil

Cilantro

Lemon Wedges

Hoisin Sauce

Sriracha

Fish Sauce

This broth recipe freezes well.

Yum. I think I'm going to go make another bowl...all this writing is making me salivate!

~Adel~

* The marrow and tendons in these bones make the specific flavour of pho, regular soup bones don't seem to taste as good. Ask your butcher!

**Rock sugar is hard to find, I found mine at an asian market. You could just add regular sugar to taste instead, but it's not quite the same flavour.

Nana's Noodle Soup

Lady & Bug ask for Nana's Noodle Soup every time they want something comforting. At first I had no idea what this was and kept making my version of Chicken Noodle Soup, but they were never satisfied, then I happened to have Nana's version one day and I understood...it's all about the noodles and the surprising Anise!

Here's my attempt at Nana Ladybug's Noodle Soup, it's probably not the way Nana makes hers, but Lady & Bug are happy with it!

Nana's Noodle Soup

1 Tbsp Butter or Olive Oil

1 Chicken Breast, cooked & diced very small

1/2 Onion, diced very small

1 clove Garlic, minced

4 cups Chicken Stock

2 cups Water
4 cups Cooked Spaghetti, Chow Mein, or German Noodles crunched into spoon sized pieces

2 Anise Seed Stars (or 1/2 tsp anise seed)

Heat oil or butter in large saucepan. Add chicken, onion and garlic and cook until onion becomes translucent. Add Chicken stock and water and anise. Bring to a boil (remove anise stars if used). Add pasta, heat through, and serve hot.

So many noodles with a slight anise flavour, so comforting and so yummy.

~Adel~

Decadent Mushroom Soup

We've been sick and soup is so cozy and comforting. I got tired of chicken noodle, so decided it was time to make a grown up soup.

If you love mushroom soup, this one's for you! Chunky pieces of mushroom and a wonderful decadent broth. It's easy to make, but feels fancy.

Decadent Mushroom Soup

2 Tbsp Butter

8 cups Mushrooms, Sliced (any kind)

1 Onion, diced

2 cloves Garlic, minced

2 tsp Paprika

1/2 tsp Salt

1/4 tsp Pepper

1/4 cup Flour

3 cups Vegetable or Mushroom Stock

1/2 cup White Wine

1 cup Milk or Half & Half

Sour Cream & Parsley for garnish

In a large saucepan or skillet, melt butter. Add sliced mushrooms and onions and cook until they start to brown. Add garlic, paprika, salt, pepper and flour and cook for 1 more minute. Slowly add 2 cups of stock and stir until boiling and thick. Add remaining stock & wine and bring to a boil. Simmer uncovered for 15 minutes stirring occasionally. For a thicker soup, remove and blend 1 cup of soup and add back to the soup. Serve hot with cream and parsley.

Happy November!

~Adel~

Creamy Pumpkin Coconut Soup

Looking for something to do with those Thanksgiving/Halloween Pumpkins?

 I'm a huge fan of Indian food and this lovely soup is a great way to use up pumpkins (or just buy the canned pumpkin if you don't have one handy). 

Creamy Pumpkin Coconut Soup

1/4 cup Coconut Oil

1 Onion, diced

2 cloves Garlic, minced

1 tsp Curry Powder

1/2 tsp Salt

1/4 tsp Mango Powder*

1/4 tsp ground Coriander

3 cups Vegetable or Chicken Broth

2 cups Chunks of Fresh Pumpkin or canned Pumpkin Puree (NOT pumpkin pie filling) 

1 cup Coconut Milk 

In a large saucepan, heat coconut oil. Add onion and garlic and cook until onion becomes soft and translucent and starts to brown. Add spices and cook until it starts to become fragrant (about 30 seconds). Add broth and pumpkin puree and bring to a boil (if you are adding fresh pumpkin chunks you can boil them until they are soft). Remove from heat and add coconut milk. Carefully blend hot soup using a hand blender or a stand blender. Serve with coconut milk and fresh cilantro if desired.

I think of Indian Autumn when I eat this soup and how wonderful it must be, but I really don't know what that's like because I've only been there in the absolute blistering heat of July! 

~Adel~

*Mango Powder can be hard to find if you don't have an indian market nearby. It can be omitted if you can't find it. I have also used Epicure's Mango Curry seasoning to make this.

Roasted Butternut Squash Soup

Oooh, this is my 200th post! I can't believe I made it this far, I'm not normally someone to keep going with things, I hardly ever finish projects, but this has been so fun and so fulfilling for me. Thanks to all my readers for your support in the last 2 & 1/2 years.

It's fall, although you'd never know it  by the thermometer outside (22 C right now!), so I'm in full on autumnal mode. Time for my favourite Autumn soup, Butternut Squash.

Roasted Butternut Squash Soup

1 medium Butternut Squash, peeled and cubed

1 large Onion, diced

4 cloves Garlic

2 Tbsp Butter

2 1/2 cups Chicken Stock

1 tsp Cinnamon

2 Tbsp Brown Sugar

Cream or Sour Cream

On a baking sheet, arrange butternut squash, onions and garlic in a single layer and coat with Olive Oil & salt. Roast in a 350 F oven for 10-20 minutes until soft and a little golden coloured.

In a saucepan, heat butter until melted. Add squash, onion, garlic and cinnamon. Cook for 2 minutes until vegetables are coated in cinnamon and butter. Add Chicken stock and brown sugar and bring to a boil. Bring down to a simmer and cook for 5 minutes to combine flavours.

Let cool for a few minutes then use a hand blender (carefully) or a standing blender to blend the ingredients. Top with cream or sour cream and extra brown sugar if desired.

Delicious, decadent, and easy. The perfect autumn soup.

~Adel~

Chunky Chicken Noodle Soup

Chicken noodle soup is pretty much the best thing in the world when you're feeling sick or sad or just need a little "pick me up". My favourite is super chunky and only takes 15 minutes to make. 

Chunky Chicken Noodle Soup

2 Tbsp Olive Oil

3-4 Chicken Breasts, in 1" chunks

1 Onion, Diced

2 Cloves Garlic, minced

2 Celery Ribs, thick slices

2 Carrots, peeled & Cut in thick slices

3 Cup Chicken Stock

1 Cup Water
1-2 Tbsp Italian Seasoning

1 1/2 cup Egg Noodles, uncooked

In a large saucepan, heat oil. Add chunks of chicken breast and cook until slightly browned. Add onion and cook until translucent. Add Garlic, celery, and carrots and cook for 3 minutes to soften. Add seasoning, chicken stock, and water and bring to a boil. Add egg noodles and cook until tender.

Serve with some yummy Biscuits or Buns for a delicious comforting meal.

I usually make a double batch and freeze in 2-3 serving containers for a quick comfort meal when someone isn't feeling well in the Ladybug house.

~Adel~

Summer Borscht

The garden is growing and it inspired me to make a traditional Mennonite summer soup, usually called Zumma Borscht or Weed Soup. It looks terrible, but it tastes amazing - smokey, salty, sour & creamy. It is traditionally made with Sorrel, but if you try to find it in the store, you'll probably have a hard time. So unless you happen to grow sorrel in your garden or have a local farmer's market that carries it, you'll have to opt for the more modern greens like chard, beet greens, kale or spinach. I personally like the red of the chard, so that's my pick!

Summer Borscht

1 Tbsp Cooking Oil

1/2 cup diced onion
2 cups smoked farmer sausage, cut into bite sized pieces

2 cloves garlic, minced
6 cup water

1 Tbsp Salt

2 cup cubed potatoes

2 cups greens (Sorrel is traditional, but chard, beet greens, kale, spinach all work great)

1/2 cup fresh dill, chopped

1 Tbsp fresh parsley, chopped

1 Bay Leaf

1 tsp Vinegar

1 cup half & half or light cream

1/2 cup sour cream

Cook onion and sausage in the oil until onion starts to brown. Add garlic and cook for 30 seconds. Add water, salt & potatoes. Cook for 10 minutes then add greens, dill, parsley, bay and vinegar. Bring to a boil and simmer for 10-15 minutes until potatoes are tender. Add creams, stir well and serve with more sour cream and fresh dill if desired.

~Adel~

Ladybug Soup

Ladybug Soup

1 Tbsp Olive Oil 

2 strips Bacon, finely chopped 

1 Onion, diced

2 cloves Garlic, minced

2 Carrots, diced 

2 sticks Celery, chopped

1 Zucchini, chopped 

1 large Yam, diced
1 large Sweet Potato, diced 

1 tsp Oregano

1/2 tsp Basil

1 can Diced Tomatoes 

1 can Chick Peas (garbanzo), drained and rinsed 

4 cups Vegetable or Chicken Broth

2 cups Fresh Spinach (whole)

½ cup Pasta (any kind)

1/8 teaspoon salt 

1/4 tsp pepper 

In a stock pot, heat oil and cook bacon until crispy. Add Onion and cook until browned, Add garlic and cook for 30 seconds then add carrots, celery, zucchini, yam, oregano & basil. Cook for 5 minutes. Add tomatoes, chick peas and broth and bring to a boil. Reduce to a simmer for 20 minutes. Add spinach, pasta, salt & pepper. Bring back to a boil and cook for 5-10 minutes until pasta is cooked. Serve with fresh basil, sour cream or green onions as desired.  

Best fresh off the stove, but will freeze nicely and reheat in a slow cooker! 

Great hearty soup for a cool rainy day.

~Adel~

For more Freezer Friendly ideas for your Big Cook Day, check out my Freezer Meals page.

Home-Made Cream of Mushroom Soup (Condensed)

I see "cream of mushroom soup" on the recipe and hit "next" - but many of the easy family friendly recipes that I love call for cream of mushroom soup.

My goal is to make more things from scratch, so when I am able, I use this recipe to replace the canned kind. It only takes about 5 extra minutes to make this before you need it for a recipe - so worth the yummy, home-made taste! Freeze leftovers in individual packs for next time.

If you're like me and tend to skip recipes because they call for condensed soup, here's a recipe for you so you don't have to skip those recipes any more!

Home-Made Cream of Mushroom Soup (Condensed)

1/2 cup Butter

1 cup Onion, minced

2 clove Garlic, minced

2 cups Mushrooms, minced
1/2 tsp Salt
1/2 tsp Pepper

1/2 cup Flour

2 cups Mushroom (or vegetable) Broth

2 cups Milk

In a large skillet, melt butter. Add onion and cook until onions start to brown. Add garlic and stir well for 30 seconds. Add mushrooms and seasonings and cook for 2 minutes. Add flour and stir well. Cook for at least 1 minute then add broth and milk. Cook until thickened.

Replace your can of Mushroom Soup in a recipe with 10 oz (about 1 & 1/4 cups) of this condensed soup. Freeze in single use containers for future recipes. Makes about 4 cans.

To use this as a meal, add equal amounts of milk to condensed soup and add more salt (to taste) because I've purposefully left out some salt (assuming I'm adding some in the end recipe).

Yummy home-made mushroom soup without the "what's in that" factor. Now back to that recipe calling for Mushroom Soup...

For more Freezer Friendly ideas for your Big Cook Day, check out my Freezer Meals page.

~Adel~

Broccoli & Cheese Soup

Broccoli & Cheese Soup

1 lg Onion, diced

2 cloves Garlic, minced

1 Tbsp Butter

1 Tbsp Olive Oil

2 Tbsp Flour

3 cups Milk

1/2 tsp Dry Mustard Powder

1/4 tsp Pepper, ground

1/4 tsp Salt

1 cup Cheddar Cheese, shredded

4 cups Broccoli, steamed

Saute onion and garlic in butter & oil. Mix in flour and cook for 1 minute. Add milk & seasoning and bring to a boil. Remove from heat and add cheddar cheese. Mix well until all cheese is melted. Add broccoli. Serve hot. This soup freezes well and can be re-heated in the slow cooker.

Nothing like cheesy soup for kids, Lady just happens to LOVE broccoli "trees" too!

~Adel~

For more great food ideas check out my Recipes page

Slow Cooker Chicken Stock

Chicken Stock is a staple in the Ladybug house. It goes not only in soups, but in many other dishes throughout the week, so I always need lots on hand!

When I have leftover chicken bones from a big cook day or any other chicken meal, I save them and either freeze them or pop them in the slow cooker to make a batch of stock.

Slow Cooker Chicken Stock

Chicken bones from 1-2 roasted chickens, with some meat left on (you can use chicken thighs or legs instead)

2 Carrots, cut in half

3 Celery Stalks, cut in half

2 Onions, quartered

4 Cloves Garlic, whole

6 Sprigs Thyme

10 Peppercorns

Salt (optional)

12 cups Water

Add all the ingredients to a slow cooker and cover with water (however much fits, mine fits 12 cups usually). Cook on Low for 8 hours for the best flavour. Strain it into a big bowl (removing the meat & veggies). Let cool and skim off fat before using.

I freeze my stock in small plastic containers (usually a 1 & 1/2 or 2 cup size) or ice cube trays for easy use in soups or meals.

Now for some soup!

For more Freezer Friendly ideas for your Big Cook Day, check out my Freezer Meals page.

~Adel~

Corn Chowder

Corn Chowder

6 slices Bacon, chopped

1 onion, diced

1 green pepper, diced

2 potatoes, cubed

3 cups corn

3 cups chicken broth

1 1/2 cup milk

4 tsp flour

salt 

pepper

red pepper flakes

In a large sauce pan, cook bacon until crisp. Add onion & pepper, cook until soft but not brown.

Add chicken broth & potatoes. Bring to a boil and simmer for about 10 minutes. Add corn and cook for another 10 minutes or until potatoes and corn are tender. 

Add milk, salt, pepper and red pepper flakes.

In a small bowl, combine a small amount of water with the flour. Add slowly while stirring  Bring to a boil and cook for 1 minute until thickened.

Delicious!

~Adel~

Taco Soup

We had Mexican food last night with our family and just couldn't get enough. Today we had Taco soup for lunch too. So yummy!

Taco Soup

1 lb ground beef

1 - 796ml (28oz) can diced tomatoes

2 cups frozen corn

1 cup black beans, drained and washed

1/2 cup taco seasoning (or 2 packages of prepared)

8 cups water

grated cheese

sour cream

nacho chips

Brown the beef in a large pot. Add taco seasoning and cook for 1 minute. Add tomatoes, beans, corn and water. Boil until corn is soft and simmer for 15-20 minutes. 

Serve with grated cheese, sour cream and nacho chips.

I make this recipe as part of my freezer cooking days. I brown the beef then add the seasoning. I add the meat, corn, beans, and tomatoes to the freezer bags and freeze. Just add the water at time of cooking.

Freezes really well and is great in the crock pot too.

~Adel~

Mennonite Cabbage Borscht

This week one of the people in my household is getting dental surgery and will need to eat jello and soups for the next few days. I decided to share our favourite soups this week.

Here's today's soup!

Mennonite Cabbage Borscht

3-4 links Farmer Sausage, cubed

4 cups Water

4 cups Beef Stock

4 Potatoes, cubed

4 Carrots, sliced

2 Onions, diced

2 cloves Garlic, minced

1 small head Cabbage, thinly shredded

1/4 cup Ketchup

796 ml (28 oz) can Diced Tomatoes

2 Tbsp dried Dill

2 tsp Salt

1/2 tsp whole black pepper

In a large stock pot, combine water, beef stock & farmer sausage. Bring to a boil and simmer for 10 minutes. Add the remaining ingredients. Bring to a boil again and simmer until veggies are tender. Serve with sour cream and fresh dill if desired.

Great for freezer cooking!

~Adel~

ABC Chicken Soup

It's yucky outside and hubs has a bad cold that seems to be slowly making its way to the kids. I seem to be immune so far (unfortunately...I really would like a sick day once in a while)!

I thought what could be better than yummy chicken noodle soup - with a twist.  Our theme this week is the Alphabet, so I decided make it with ABC's  - that way Lady & Bug will gobble it up and learn at the same time.

ABC Chicken Soup

1 Tbsp. Olive Oil

1 chicken breast, cooked & diced

1 onion, diced

2 large carrots, diced

1-2 celery stalks, diced

6 cups Chicken Stock*

1 cup Alphabet Pasta

Salt & Pepper

*I make my own stock so it has lots of flavour already. If yours doesn't just add some thyme and oregano (that's what I put in my stock).

Cooked the chicken breast on a broiler pan in the oven (about 20 minutes at 350 F) while sautéeing the onion, carrot & celery in a large soup pot. Dice the chicken and add it to the veggies. Cook for a few extra minutes to combine the flavours. Add the chicken stock. Bring to a Boil. Add the pasta and cook for about 5-10 minutes more (until the pasta is soft). Add salt & pepper as desired and serve with hot cheesy biscuits.

Yummy comfort food for a cool, rainy day on the west coast!

~Adel~

Note: Alphabet Pasta can be found in your local grocery store. I found mine at my local Safeway (canada)...but it wasn't at the Safeway in the US that I occasionally shop at. I have seen it at Walmart too. I found it in the pasta isle, but if it's not there check in your international or mexicain isle- look really closely - it doesn't look like all the other pastas. I found the Catelli Brand. It comes in a small box (375g - about the size of Mac & Cheese), they also have stars and rings if you want other fun shapes.