Taking soup and sandwich to a whole new level

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Cottonwoods (Photo credit: ConanTheLibrarian)

OK, so I was bragging last week how my daughter hasn’t gotten sick. I spoke too soon. Was it the erratic weather hovering around 60 degrees in June? Was she infected by her sick friend who came and stayed last weekend? Was it the cottonwood tree letting loose? Or a combination of all 3 being too much?

She wanted chicken soup. I had bought a roasted chicken a couple of days ago, so no problem – but it sounded so boring. I started scrolling through the recipes… Ah-ha! Wedding soup! I had plenty of chicken in the soup, so I skipped the sausage. It was good. We ate that with some garlic bread last night.

She didn’t make it through work today. I had taken out chicken for dinner, but she said she just wanted soup. Hmmmm.

I said, “You don’t want the chicken sandwich on garlic bread with provalone and avocado?”

Oh yeah. She wanted it. We take soup and sandwich to a whole new level!

We have a lot of strep and bronchitis going around up here with this crazy weather, further triggered by allergies. If you are one of the unlucky ones, you might want to try the Wedding soup too. The recipe is below.

(Notes – I did make the stock myself. In place of the frozen vegetables, I used carrots, celery, and green beans. I forgot the vinegar and I think we like it better that way. I also threw in a can of petite diced tomatoes. Don’t skimp on fresh garlic or ground black pepper!)

For the sandwich, I simply took kaiser rolls, split them and made garlic bread. Top with shredded or chunked chicken, Provolone, and avocado. One chicken breast will make 2 hearty sandwiches.

I swear we’re going to grow feathers. We’ve had Parmesan Chicken Sandwiches, Hawaiian Shish Kabobs, Roasted chicken, Chicken Cordon Bleu, Wedding Soup, and Wedding Soup and chicken sandwiches. Its been like chicken around the world or something. I think we’ll have some tuna 😉

Anyway, here is the recipe. I hope you are well and that you have a great weekend!

Easy Wedding Soup

2 Tablespoons olive oil

1 medium red onion, chopped

3 cloves garlic, chopped

1 teaspoon dried Italian seasoning

1 teaspoon dried fennel seed

¼ teaspoon salt

¼ teaspoon red pepper flakes

freshly ground black pepper to taste (I use about 10 grinds)

2 quarts low sodium chicken broth

1 pound homemade Italian Sausage, cut into 1 inch chunks

1 16 ounce package frozen mixed vegetables (pick your favorite


1 can diced tomatoes (or petite diced)

2/3 cup small dried pasta, like mini shells or bows

2 Tablespoons Balsamic vinegar

1 bag baby spinach (5 oz.)

¼ cup grated Parmesan or Romano cheese


Quickly brown sausage chunks until cooked through. Drain and set aside.

Heat oil over medium heat in a stock pot, or Dutch oven.

Add onion and garlic. Cook until soft – about 3 minutes.

Stir in seasonings and cook about 30 seconds.

Stir in broth. Increase temperature to high and bring to boil.

Add sausage, frozen vegetables, pasta and vinegar. Lower heat to medium.

Cook until vegetables and pasta are cooked through, about 10 minutes.

Add spinach and cook about 2 minutes until leaves are wilted.

Serve soup with grated Parmesan or Romano cheese.

Serves 4 – 6


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