I had some leftover chicken stock from cooking a whole organic chicken in the crockpot, and didn’t quite know what to do with it. I got it cooking gently, picked through it and removed any remaining bones, then added some water, some spaghetti noodles and some veggies. It’s really good!
- About 2 cups of thick chicken stock (refrigerated)
- About 2-3 more cups of water
- Brown rice pasta (spaghetti, angel hair, whatever you like)
- A handful of rainbow chard
- 2-4 stalks of celery, cut up into chunks
- fresh parsley: if you’d scrunch all the stalks together into a cluster, I used about a dime-diameter-sized bunch
- thyme (I use dried organic thyme on just about everything, now)
What I did:
- Got the stock cooking gently, on low heat, so that I could pick through it and remove any bones or stuff I didn’t want
- Broke up the pasta into thirds & added that and turned the heat up to about medium, just enough heat to cook the pasta
- Added enough water to cook the pasta well — 2 or 3 cups
- Let that simmer for 5, 10 minutes
- When the pasta was just about done cooking, added the cut-up celery, cut-up parsley and the handful or two of chard
- Cooked that for 5 or 10 more minutes
- Added salt & thyme to taste
I’m having it for lunch right now. Somehow it reminds me of miso soup, which I currently miss because I’m not eating tofu or anything soybean-related yet.
I am wowed by my spontaneous creative abilities! LOL.
This can be eaten “as pasta,” separating it from the juices, or “as soup.”