This is the soup I always make when I want something comforting and restorative. This method easily becomes second-nature and is good for all kinds of seasonal vegetable soups: Soften the vegetables in oil or butter, add stock, and simmer until the vegetables are tender. Flavor with herbs, and, for a more substantial soup, add cooked pasta, beans, or, as in this recipe, chicken. Brothy vegetable soups are even better with a plate of garlic croutons (see page 37) to dip in the soup.
For a lighter soup, omit the fettuccine and add 4 cups or so of baby spinach leaves and, if available, 1 cup of freshly shelled peas. Simmer for 5 to 8 minutes, until tender, and serve with freshly chopped parsley or chervil in place of the dill.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat a heavy-bottomed saucepan over medium heat and add a few tablespoons of olive oil. Add the vegetables, season with salt, and cook gently for 10 to 15 minutes. Add the stock and bring to a simmer. Poach the chicken breast in the soup for 10 to 15 minutes, until just cooked through. Remove the chicken and let cool, then shred into bite-size pieces.
Step 2
Break the fettuccine 2 or 3 times, into shorter lengths, and cook in a separate pot of boiling salted water until tender; drain and add to the soup just before serving, along with the chicken and dill. Taste; add more salt if needed and, if you like, a squeeze of lemon juice to brighten the flavors.
