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Loading...| 1 carton chicken stock | |
| 2 cups water | |
| 1/2 onion | |
| Salt | |
| 2 bay leaves | |
| 6 Peppercorns | |
| Rind from a wedge of parmesan | |
| Herbes de Provence Extra Virgin Olive Oil | |
| 2 carrots, sliced | |
| 2 ribs celery, sliced | |
| 1/2 onion, minced | |
| Shredded meat from a rotisserie chicken | |
| 1 Tbl Sariette Blend | |
| 5 oz linguine or fettuccine (1/3 of a box) | |
| Chopped parsley for garnish |
Carton chicken stock. Rotisserie chicken. Carrot, celery and noodles. You just might have everything you need in your fridge and pantry to make this warm, satisfying soup right now. We saute onion, carrot and celery in our Herbes de Provence Extra Virgin Olive Oil and add in more allium-rich, umami goodness from our Sariette Blend. A quick simmer then grab a spoon – soup’s on!
Check out our blog on how we transform popular store-bought staples – like carton chicken broth – into standouts.
| 1. | Add the stock, water, onion, garlic, bay leaves, peppercorns and parmesan rind to a pot. Bring to a lazy bubble and cook for 30 minutes. Strain off the solids, and reserve the stock. |
| 2. | Heat a stockpot over medium heat and drizzle in Herbes de Provence Extra Virgin Olive Oil to coat the bottom. Saute the onion, celery and carrot for about 5 mins or until the onion is translucent. Add in the Sariette Blend and stir to create a paste. |
| 3. | Add in the stock and bring to a simmer. Lower to a lazy bubble and add the chicken. Cook for 15 minutes or until the carrots are tender. |
| 4. | Add in the pasta, bring to a low simmer (you don't want to boil the soup) and cook until the pasta is al dente - about 10 mins. Taste and adjust with salt. Garnish with parsley. |
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