Gourmet "Chicken" Noodle Soup
I have five tests-like things tomorrow. That's so not cool. And I'm getting so ready for the holidays. I can really tell that everyone is, because tempers are getting so high and I, for one, am likely to explode. Not to mention I have not been keeping up with this blog.
And so, I have been striving to look for the most efficient and quick recipes possible, that will keep us fed. Because I'm getting REALLY sick of a baked potato every single day. I love them, but still.
This soup makes enough to feed an army, too. It's really thick, especially as leftovers, but (get this), it got soupy again when heated up. Weird.
1 ½ cups broken whole wheat spaghetti
1 onion, diced
1 ½ cups carrots, coined
2 ½ cups cauliflower florets
4 cloves garlic, pressed
6 cups water
2 tbsp “chicken” bullion
2 tbsp Italian seasoning
2 cups cooked garbanzo beans
½ large bunch spinach
2 tbsp corn starch + 2 tbsp water
Freshly ground salt and pepper
Bring a pot of water to a boil and cook pasta until al dente. Drain and set aside.
Heat a large dutch oven over high heat. Add the onion, and carrots with a bit of water and sauté for two minutes. Add the cauliflower and garlic, and sauté for five more minutes or so.
Add the water, bullion and seasonings, and bring to a boil.
Simmer for at least 10 minutes. Add the beans, chicken, spinach, pasta, and cornstarch 10 minutes before serving.
Serve, topped with salt, pepper and parmesan cheese.