I just got back from vacation in DC and was inspired to make this dish when I got home last night. Sometimes bad things inspire you to make something delicious. In this case it was a mixture of the cold Sean got on our vacation (he is on the mend now, thankfully) and the literal cold we faced getting off the plane in Boston. The best solution for any type of cold in my opinion is soup.
I know I haven’t posted in 2 weeks, but this should make up for my absence. This is a hearty and warming soup. Don’t worry I was still cooking in this time, but more experimenting with things that are not blog ready yet (meatballs, homemade hummus and slow cooked chicken… They should be on here some day, haha.)
For this soup you will need:
1 lb ground chicken
2 tbs olive oil
1/2 tsp oregano
1/4 tsp garlic powder
1 can diced tomatoes (I used diced tomatoes with fennel and red pepper, but plain is fine too)
1 lb button mushrooms
1 can white beans drained and rinsed
1 quart low sodium chicken stock
1 bag or 4 cups spinach
6 oz Orecchiette pasta (or other small pasta but this one is best)
2 cups reserved pasta water
1/4 cup light cream
Salt and pepper
1/4 tsp cayenne or more as desired
Parmesan for sprinkling on top
First in a French oven add the oil and heat to medium high. Add ground chicken. Season with salt, pepper, oregano and garlic. Crumble chicken and let it cook through before removing it and set aside.
Open the can of tomatoes and pour it into the pot using a wooden spoon to scrape any bits off from the bottom of the pan and reduce heat to medium. Add the mushrooms and let cook for about 5 minutes until tender. Add the beans and let heat through, then add the chicken back in.
Add in the stock and the spinach and continue cooking. Meanwhile cook the pasta to package instructions minus a minute or two, the pasta will finish cooking in the soup. Take 2 cups of water from the boiling pasta a minute before it is done and add it to the soup pot. Drain the pasta and then add it in too. Stir everything together and pour in the light cream.
At this point I adjusted the seasoning as needed and let the soup cook a few minutes longer. I like a little spice so I added in some cayenne. I served it hot as is, but a sprinkle of Parmesan would be great on top too.