Yesterday was one of those days when I just had no idea what I was going to make for dinner, so I decided to throw together something with things I had on hand and just wing it. (That last sentence sounds as if that is an unusual thing for me, doesn’t it? It actually happens more often than I’d like to admit…)
Here’s what I had on hand to make a quick southwest chicken soup:
- 2 Chicken breasts (Mine were boneless and skinless. Chicken with skin will make the soup a little more flavorful, but I usually have skinless breasts on hand.)
- 1 can chicken broth
- Penne pasta (Use any pasta you have in the pantry. Doesn’t have to be penne! (It’s my favorite though.) I love Tinkyada gluten free brown rice penne pasta, by the way. I also really love Trader Joe’s Corn Penne Pasta.
- Garlic Powder
- Salt and Pepper
- Mashed avocado as a topping (Optiona.)
- I didn’t have any corn or black beans on hand, but they would have added some texture and flavor, too. Drain the corn, and drain and rinse the black beans.
NOTE: I’m not sure this is a “recipe” per se, because my measurements are approximate. This is more of a suggestion of how you can throw together a delicious soup with some simple ingredients.
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First, I brought the chicken breasts to a boil (in enough water to cover them), and then simmered them for roughly half an hour. (The insides should not be pink. I had boneless, skinless chicken breasts on hand, so I was able to skip the step of removing bones and skin. Quick!)
When the chicken was cooked through, I removed it, cut it up into bite sized pieces, and set it aside for the moment.
Next, I added some penne pasta and the chicken broth to the liquid in the pot.
I added enough pasta (maybe slightly less than half a package, roughly 6-8 oz.?) to make a thick soup and boiled it until tender. (It will seem like a lot more pasta when cooked.) At first I was thinking I would make some dumplings, but I decided on pasta for a change. (I do love my mom’s chicken and dumpling recipe, though. A lot.)
Then, I returned the chicken to the pot and added some cumin (I love cumin), garlic powder, salt, pepper, and some salsa. (Maybe half a jar of salsa? You can’t really make a mistake here.)
I repeat, I didn’t measure anything! I made it strictly to taste. How brave, right? (Not really, but until my daughter was a teenager, I rarely veered from a recipe. She thought that was unbelievably uncreative!)
Some frozen or canned corn and some canned black beans, at this point, would add a lot to this recipe, (but I didn’t have those on hand when I made mine…) Note to self – always have some black beans and corn on hand.
Quick drop biscuits took just a few minutes. (I used Pamela’s Baking and Pancake Mix. It’s gluten free and tasty, and I always have some in the pantry.)
We enjoyed our “what’s in the pantry” dinner. (Oh, and some mashed avocado is always good on top of this soup.)
Later, Sunny snuggled on the couch with us.
Have a great day!
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