Today I just made soup. Well actually, the kids were coming home for lunch and they’d been strongly advocating for some homemade soup to be at the table on arrival – whatever.
- I had a good amount of chicken stock on hand so I started heating that up with some available fresh herbs; thyme, parsley stalks, and bay leaf.
- Then diced up a medium sized cooking onion, carrot, and celery and tossed it all in – I would’ve added a chopped garlic but unfortunately forgot to – oh well. Added some sea salt and black pepper.
- Once the pot was at a gentle boil, I tossed in a half a can of lentils (I could have put more but will find a use for the other half tomorrow). I strained the lentils before adding them -not sure why….what do you think?
- While the boil was still gentle, I tossed in about 100g of boneless cooked chicken. Let it all roll around the pot for a minute or so and then entered about 2/3 cup of fusilli which I stirred up for another minute or so.
- Removed the bay leaf and parsley stalks, cracked 2 eggs into the pot and stirred them into the boil to bust up the yolks and whites into wispy strands, then I just turned off the element altogether and brought the gentle boil to a halt.
- Wrapped it up by adding the juice of 1 squeezed lemon, some finely chopped parsley leaves and a spoonful of dried chives. Tasted it quickly and added final dashes of salt and pepper to taste, gave it one last thorough stir for good measure and put the lid on it to wait about 15 minutes for the hungry lunchers to arrive.
That was just enough time to bring it all together into a nutritious, protein-packed bowl of delicious comfort.
Soup is the best.
– approx 5-6 cups of low/no sodium stock
– 1 onion (… and garlic)
– 1 large celery stalk
– 1 large carrot
– 1 can of lentils (or pre-soaked)
– parsely / thyme / bayleaf / chives
– 1 lemon
– salt and pepper
– cooked boneless chicken
– dry little pasta
– 2 eggs
Time: approx 30-40 mins