Busy day, busy day! Articles to write, pictures to take, recipes to double check. As I was making one dough, and wrapping another for the fridge, I saw the leftover chicken, the lovely fresh kale, the herbs in the drawer still (surprisingly) firm and green. Which gave me an idea.
I pulled out a pot, and, in between mixing and measuring the tart and pie dough, quickly washed and trimmed and cut and tore the vegetables and the chicken, into the pot. In with the stock, the sprig of rosemary, and last of all the pasta bubbling away. This was the easiest lunch to pull together in some chaos of sorts, and I'm grateful to sit down to a big bowl of it in a half hour.
Busy Day Chicken soup with greens and pasta
2 cups water
2 cups chicken stock
1/2 cup sliced scallions (green onions)
1/2 cup Italian parsley, rough chop
1 cup sliced celery
1 teaspoon thyme
pinch hot pepper flakes if desired
1 tablespoon unsalted butter
1 tablespoon good olive oil
1 sprig fresh rosemary
1 or 2 cups leftover cooked chicken, cut in chunks
3/4 cup macaroni or small pasta. I used large ditali from Italy
1 cup packed torn kale greens, set aside to add at the very end
bring the water and stock to a rolling simmer and add everything but the pasta/macaroni and the kale.
Simmer fifteen minutes, then add the pasta. Cook until pasta is soft, take off heat, and stir in the torn kale. Taste for seasoning and serve with bread and curls of parmesan cheese, if you want. (which I definitely wanted!)
Have a wonderful day!