Week 271: White Chicken Lasagna Soup
Happy Thursday ... and Happy 8th Anniversary to Soup(er) Delivery!! I still can't believe that this little business idea has morphed into the ever-growing business we have here today. I have been delivering soup & bread over 270 weeks since that first order, having delivered 8,500+ orders to over 500 customers.
Other Interesting Stats since opening:
- Over 500,000oz of soup served (or as Tony always likes to say, over 250 Kegs!)
- Baked & delivered over 7,000 loaves of bread
- My menu gets emailed out to over 700 families each week
- Reining most popular soup champion: Chicken Noodle Soup with Matzo Balls
Again, thank you for letting me into your homes every week to feed your families ... this is a dream job for me. A lot of you have been with me for many years and watched the business grow and change. Now, enough business .... Let's get on to the tasty stuff!!
On the menu for TUESDAY, FEBRUARY 25th is WHITE CHICKEN LASAGNA SOUP & ROASTED RED PEPPER BREAD. The first soup on the menu at Soup(er) was Lasagna Soup, but since I just did a red version of it earlier this year with my Lasagna-Wedding Soup mashup, I thought I would do a different take on it for this week. This soup tastes just like a white chicken lasagna....layers of noodles smothered in a velvety sauce flavored with tons of Italian herbs. My recipe describes this soup as having "slurpilicious" flavor ... one of my favorite words.
The soup begins with sauteing onions, carrots, red bell peppers and garlic in the pot. Next, homemade chicken stock along with cannellini beans and all my go-to Italian herbs (parsley, oregano, basil, thyme) are added.
Once the soup comes to a boil, broken lasagna noodles and shredded chicken are added. Cream is incorporated near the end to add creaminess. Fresh baby spinach is dropped in to add more veggies and add a pop of color. The soup is garnished with Parmesan and mozzarella cheeses along with fresh herbs.
The bread companion this week is my ROASTED RED PEPPER BREAD. This bread is beautifully braided and blends together the sweetness of roasted red peppers with a little spiciness from a healthy dose of black pepper. It tastes great with this soup and is also delicious as breakfast toasted with a fried egg on top the next morning!!