Just made this for a quick supper tonight and realized it’s one of those recipes that you don’t write down. I was lucky enough to see my Mom make it a hundred times, but once you know the basics – you can add almost any veggies or meat you like.
It takes advantage of one of my favorite shortcuts: easy homemade chicken stock.
Costco sells roasted chickens that are cheap, delicious and wonderfully seasoned. When I get home, I let them cool and remove all the meat, which I either use right away or freeze. Click here for easy instructions.
1/2 onion, diced
2-3 carrots, sliced (Use more if they are small, or if you really like carrots)
1 cup sliced celery (I wash it really well and just cut right across the top of the bunch.)
1 Tbsp olive oil
Chicken Stock (About 6 cups)
1 tsp salt
1/4 tsp black pepper
1 bay leaf
pinch of ground cloves
1/2 package of pasta (I love Orecchiette “little ears” pasta)
1/4 cup scallions, sliced
1-2 tsp fresh parsley, chopped up
Heat oil in a stockpot, and add onion, carrots and celery. Saute for a few minutes until the onions are getting soft. Add the chicken stock, salt, pepper bay leaves and cloves. Let cook for 15-20 minutes on low heat. Bring to the boil, and add 1/2 package of pasta (1/2 pound?) Cook for 13 minutes, and add scallions and parsley. Cook just a couple more minutes. Check seasonings and serve.