Just a quick little post with a quick little suggestion. We’ve always looking for new lunch ideas that are warm, quick, and somewhat healthy, and we came up with a pretty decent concoction yesterday.
I’ve had V8’s Golden Butternut Squash soup before, and it was pretty decent. I seem to remember attacking it with an immersion blender to make it a little smoother, but it was a decent soup. I think I was able to elevate it a bit yesterday for lunch with the following preparation. It cut back on the richness a little bit and gave it some more substance, which Chris and I appreciated. And it was still relatively quick and simple–certainly better that starting from scratch with a whole squash!
3 handfuls uncooked ditalini pasta
2 carrots, peeled and sliced
2 celery stalks, sliced
minced onion, to taste
1 carton V8 Golden Butternut Squash soup
1/2 cup chicken stock
1 small chicken breast, cooked and shredded
Cook the ditalini pasta.
Meanwhile, in a small pan, heat the oil over medium heat. Add carrots, celery, and onion. Cook until tender and slightly translucent.
Combine soup and chicken stock in a medium saucepan. Cooking, stirring frequently, over medium heat until soup is just beginning to steam. Add the cooked pasta, celery and carrots, and cooked chicken. Continue cooking until all ingredients are hot. Serve and enjoy!