This was one of those "I'm going to clean out the refrigerator and make soup out of whatever I find" kinda soups. My husband and I really enjoyed it, I hope you do, too.
extra virgin olive oil
4 slices thick-cut bacon, cut into 1/2'' pieces
4 oz can mushrooms, pieces and stems, drained
1 vidalia onion, medium dice
3 stalks celery, medium dice
2 cloves of garlic
4 1/4 cups chicken or vegetable stock
1/2 bunch spinach
1/2 cooked rotisserie chicken, picked and chopped
2 cups water
4 oz egg noodles
salt and pepper
parmesan cheeseIn a large soup pot, add just enough olive oil to lightly coat the bottom of the pan. Spread the bacon pieces across the pan evenly, and cook over medium heat until browned, but not crispy. With a slotted spoon, remove bacon from the pan, leaving all the rendered fat in the pan. Add the mushrooms, and watch out, they're going to splatter like the dickens! You can place a lid partially over the pan to try to contain this, or use one of those splatter guards. Cook until beautifully browned, and remove from the pan, again leaving the bacon fat in the pan.
Add the onion and celery, toss to coat evenly, and saute until lightly browned. This is going to take at least 10 minutes. Stir occassionally, scraping the pan with a rubber spatula to release the browned bits from the bottom. While you're waiting, you clean your spinach (see Seabass Dinner for Two for directions).
Chop the garlic. While it's still on the cutting board, sprinkle with a little bit of salt. Let that sit for a few minutes, then mush it with the side of your knife. The salt will draw out the moisture, and you'll end up with a sort of garlic paste. Add this to the onion and celery mix, and saute for one minute. Normally, I would tell you to add salt and pepper here, but we're cooking in bacon fat (salty and delicious), so just pepper will do just fine.
Add 1/4 cup of stock to deglaze the pan, again scraping the bottom of the pan with the rubber spatula. Cook until almost all of the liquid has evaporated. Add the well-drained spinach, and cook until it has wilted down. Season with salt to cut the bitterness of the spinach. The spinach will let off some water, so cook until that has evaporated as well.
Return the bacon and mushrooms to the pan. Add the chicken. (I had this chicken leftover in my refrigerator. If there's any of that gelatinous chicken juice on the bottom of the container, please add this in as well. Trust me, it's delicious.) Let this cook together for a few minutes.
Fill a pasta pot with water, bring to a boil, and salt generously.
At this point, I looked at the savory concoction in my pot and thought to myself, "this would make a great stuffing for canneloni, stuffed shells, etc." If you're so inclined, you could stop here. Cool the mixture, add some ricotta, and you're in business!
Back to the main recipe, add 4 cups chicken or vegetable stock and water. I used a combination of both because that's what I had in the fridge. Let this come to a boil.
Cook egg noodles in the pasta pot, but only about halfway. Drain the noodles and rinse with cold water. When your soup has come to a boil, add the noodles and let them finish cooking. This should only take about 2 minutes. Taste your soup and decide if it needs salt and pepper. Ladle into a bowl and sprinkle with parmesan cheese. Enjoy!!!
makes about 2 quarts