We make this soup in one form or another every couple weeks just to clear out the frig. We made the chicken stock from leftover roasted chicken bones and some of the typical stock veggies: onions, carrots, celery, etc. Your favorite store bought stock work just fine. Here is what we had this time:
4 cups chicken stock
Roast chicken leftovers
Carrots
Sweet onion
Sweet peppers
Celery
Green onions
Peas
Edamame beans
Celery salt
Sazon Completa
Turmeric
Salt & pepper
Olive oil
Bowtie pasta (cooked)
Chop up or slice the sweet onions, carrots, peppers, celery and chicken. Put on medium heat with a little oil in a soup pot. Add salt and pepper and sauté for a couple minutes until the onions start to go translucent and the veggies soften up. Add the stock and turn heat to high. While soup is heating up, add the green onions, peas, and edamame. Sprinkle with celery salt and Sazon Completa (Badia Complete Seasoning). Add a little sprinkle of turmeric or curry powder for color. Bring to a boil for a minute or so, then turn down to simmer. At this point, the soup is pretty much ready. Be sure to taste and season as needed. We also had some leftover bowtie pasta that we added just before serving.
Tip: When adding pasta or rice to a soup, just put it in the serving bowl and pour the soup on top. If you add it directly to the soup pot, it will overcook and get mushy.