|Chicken Soup with Shells|
|Fresh Herbs, the Secret to a Good Pot of Soup|
|Mirepoix, a Beautiful Sight|
Soup stock made and strained, chicken cooled and picked, mirepoix diced and staged, there really wasn't much to do to bring dinner to the table. Later Sunday evening, I brought the stock and mirepoix to a light boil for 20 minutes, seasoned it, then brought it to a rolling boil and cooked the pasta for five minutes. Off the heat, I added the cold chicken to warm it through, to cool the soup from a mad boil, and to ensure that the pre-cooked chicken would not fall apart. And there you have it: tasty and super simple.
Ann said it best just after we ate, "sometimes simple is often best."