I planned to make Chicken Noodle Soup the other night and realized I didn’t exactly have all of the “normal” ingredients, so found what I had, and came up with this. 

With the soup, I used a few slices of leftover baguette that I had and made them into little garlic parmesan toasts.  These were both tasty alongside the soup as well as torn up into pieces and IN the soup!  My boys also asked for some saltine crackers – who can resist giving small children crumbly, messy crackers for them to break into their soup?  Not me!

It’s fun to find food in your pantry, refrigerator, and freezer to add to the dish you are creating!  Have you done that lately?  What creative meals have you prepared?

Chicken, White Fiber Mini Shell, and Vegetable Soup
Serves 4

2 chicken breasts, diced
3 celery stalks, diced
1 cup sliced carrots
2 cloves garlic, minced
1 cup corn (I used frozen)
48 oz. reduced sodium chicken broth (plus more may be needed)
Bay leaf
1 tablespoon chopped dried onion
1 teaspoon lemon juice
6 oz. Barilla White Fiber Mini Shells
Leaves from 1-2 stems of kale, torn and stems removed
Olive oil
Salt & pepper

In a large skillet over medium high heat, add a couple of tablespoons of olive oil to swirl around the pan.  Once hot, add diced chicken, season with salt & pepper,  and cook until done. 

In a large stock pot, add a couple of tablespoons of olive oil to swirl around the pan.  Add celery, carrots, garlic, and corn.  Season with salt & pepper.  Cook until heated through. 

Add 48 oz. of chicken broth, bay leaf, dried onion, and lemon juice.  Bring to a boil.  Once boiling, add Barilla White Fiber Mini Shells and boil for 5-6 minutes.  Season with salt & pepper.  Add torn pieces of kale.  Once the pasta soaks up a bunch of the broth, you made need to add a little bit more.  Reduce heat to low and let simmer for about 10 minutes. 

Give it a taste – adjust seasonings as necessary.  Remove bay leaf before serving.