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  • Abigail Colombo

Christmas Soup

Ingredients

  1. 1 small yellow onion, diced

  2. 5 Carrots, sliced

  3. 5 Celery stalks, sliced

  4. 1 Cup Corn

  5. 5 slices Bacon, chopped

  6. 2 cloves Garlic, minced

  7. 6 Fresh thyme sprigs

  8. 2 Bay Leaves

  9. Salt and pepper

  10. 2 boxes Chicken broth

  11. 6 Chicken tenderloins, bit sized pieces

  12. 1 bag fresh Spinach and cheese Tortellini (or whatever kind you like)

I’m writing from the plane on the way to Oregon for the holidays. The kid behind me has been kicking my seat for the last hour, the mom thinks it’s “cute”, and I forgot to download music onto my phone. Either I’m full of Christmas cheer, or the flight attendants hefty pour of red is setting in, cause I’m still in a great mood.

I’ve always been a soup eater, I think I have my mom to thank for that. She would make a mean chicken noodle growing up, you know the kind with those wide egg noodles that just warms your soul? I also was obsessed with the Zuppa Toscana at, dare I say it, the Olive Garden (don’t tell the Italians in my family they may disown me).

As time went on I broadened my soup horizons. Tom Kha Gai became my go to at Thai joints, I couldn’t not order Miso when out to Sushi, and just last week, I ordered a casual chili at brunch. I don’t know guys, it’s weird.

Ever since Jake moved in we have bacon in our house at all times, which inspired me to make this soup that was so dang good, he said “the world needs this recipe”.

So, world, here you have it:

In a Dutch oven like pot….

Throw the bacon in the pan with the onions, no oil needed. Sauté until fully cooked, you don’t want the chewy fatty part of the bacon in the finished product.

Add in celery and carrots, sauté a lil more.

Add in chicken, cook through.

Salt n peppa now.

Add garlic, stir around for about a minute then deglaze with the chicken stock.

Place in your sprigs of thyme and bay leaves- stir, cover, bring to boil and then simmer.

Stir in corn and tortellini- if using fresh pasta it will be done in a matter of a couple mins.

Remove the thyme sprigs (most the leaves will have fallen off in the soup) and the bay leaves.

That’s it! I grated cheese on top because cheese, but this is optional

For my carb loving friends: I also served with a side of grilled cheese sandwich because I don’t know when to quit. You can always just do a little sourdough toastette as a dipper.

There will be leftovers, and it’s better the next day.

Merry Christmas all!

#Recipes

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Abigail Colombo

San Diego, CA