Soup is one of the things I make all year round. Even in the summer, I get a craving for soup. I usually use what I have on hand and make a hodge-podge vegetable soup, but sometimes I’m in the mood for some soothing chicken noodle soup.
This is a variation on that. It’s actually Chicken Noodle Soup sans Chicken. I just didn’t feel like defrosting a chicken breast, roasting it and then dicing it up in the soup. So I just used chicken stock and called it a day.
I don’t use exact measurements when I make soup. It’s really part of the fun for me. A handful of this, a pinch of that. We’ll see what works and what doesn’t.
For this soup I used:
1 T olive oil
2 carrots, sliced
2 celery stalks split down the middle and chopped
1/2 onion diced
1 can chicken broth + 1 can water
1/3 to 1/2 c macaroni “O”s (which I found at Wegmann’s!!!) but any small pasta will work
salt, pepper, pinch of cumin
Saute carrots, celery, onion in olive oil with salt and pepper and cumin until soft, but not brown. Add stock and water and simmer until vegetables are cooked. Add macaroni and simmer until soft. Serve with crackers, bread or your favorite sandwich.