Every time fall knocks on the door I get the sudden urge to bundle up in my sofa with layers and layers of blankets, tea and popcorn to watch series. I barely touched my Netflix account in the summertime but the last couple of days I’ve been binge watching pretty much everything. I finished The Night Manager, the X-files in an ongoing project (its so many seasons!), I have a pause from Downtown Abbey so they understand I’m not incredible happy with them killing all my favorite people and I’ve just started watching Blacklist (I love it so far!). Do you have any good recommendations for series I need to watch? I need to extend my list so I don’t run out of good things to watch by December.
Speaking of autumn. Soup’s. I´m so pleased to finally being able to eat soups again without sweating to death. I love how humble a soup is, yet it’s such a great carrier for all things lovely. I would say that this is a humble soup – with chicken, veggies and pasta. One of those that gets you heated up right into your bones, it’s like woolen socks for your inside. The chicken is tender, the tomato base is sweet and the pasta keeps you full all day – perfect to cure autumn chilliness.
1 yellow onion
2 garlic cloves
0,5 large zucchini (or 1 small)
1 tbp dill-seeds (or fennel-seeds)
1 tbp celery salt
1 bay leaf
800 ml chicken stock
3 chicken breasts
2 tbs tomato paste
1 can cherry tomatoes
150 g pasta of choice
Hearty chicken soup
Finely dice the yellow onion and garlic. Peel and cut the carrots, slice them and the zucchini into 1 cm slices. Start to soft the veggies with a shot of oil on medium heat. Add in the tomato paste, dill-seeds and celery salt and fry for an additional minute. Pour in the chicken stock and cherry tomatoes and add in the bay leaf before putting the chicken breast whole into the soup.
Simmer the soup for at least 15 minutes (but preferably for up to an hour), season with salt and pepper. Add in the pasta to cook al dente (around 10 minutes), whilst the pasta is cooking take out the chicken and shred it into bite sized pieces before decorating the soup with thyme. Serve with rye-bread on the side.