Thursday, October 18, 2012
Look again. Supper is just behind the Pickles and to the left of the Sour Cream.
Now maybe in your fridge it's hiding closer to the Greek yogurt or maybe over by the mustard, but trust me, it's there.
I made this soup in about 20 minutes this afternoon, and most of that time was spent chopping up some onion, carrot, and garlic. A few days ago I made some kind of baked rice and chicken thigh dish which 1) had no real name and 2) yielded a fair amount of leftovers. As much as I try to cook for just the two of us, I tend to cook for the legions. I'll venture a guess and say that many of you have perfectly good leftovers in your fridge right now that while may seem unappealing for a second run, might just be the ticket for a reappearance in a soup.
Just use your imagination.
I sauteed some onion, garlic, and carrot in a little olive oil and then added a bit of my favorite Better than Bouillon Chicken base, some chicken broth, and about two tablespoons of tomato paste. I let this cook for just a few minutes, then stirred in some of the chicken thighs (chopped into cubes) and rice. I let it all cook together for about 10 minutes and then stirred in a handful of frozen chopped spinach.
Throw in a little salt and pepper and voila! (That's French for you made soup).
So really. Take another look. It's there.
And please get me a TAB while you're at it.