4 SERVINGS.

2.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil), twice around the pan (extra-virgin olive oil), twice around the pan .

pound pound chorizo chorizo, cut in quarters lengthwise, then thinly sliced

1.

large yellow large yellow onion onion, chopped

3.

garlic cloves garlic cloves, chopped

Salt and and black pepper black pepper

2.

10-ounce boxes 10-ounce boxes frozen chopped spinach frozen chopped spinach

1.

quart quart chicken stock chicken stock .

cup cup heavy cream heavy cream or half-and-half or half-and-half .

pound pound chicken tenders chicken tenders, cut into bite-size pieces

8.

baguette baguette slices, cut inch thick on an angle slices, cut inch thick on an angle

pound pound manchego cheese manchego cheese, rind removed, grated

1.

jarred roasted red pepper jarred roasted red pepper, chopped .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, a generous handful, chopped

Heat a medium soup pot over medium-high heat with the EVOO. Add the chorizo and cook for about 2 to 3 minutes, stirring it frequently. Remove it from the pot to drain on a paper towel. To the hot soup pot add the onions, garlic, salt, and pepper. Cook while stirring frequently for about 4 or 5 minutes, or until the onions are tender and have taken on a little color.

Defrost the spinach in the microwave on high for 6 minutes. Place the spinach in a kitchen towel and wring out the liquid. Add the spinach to the onions and continue to cook for about 2 minutes. Transfer the onions and spinach to a blender or food processor with cup of the chicken stock. Puree it until somewhat smooth. (If the pureeing gives you any trouble, add some more stock to get it going.) Add the pureed spinach back to the soup pot and stir in the remaining 3 cups of chicken stock and the cream. Bring it up to a simmer and add the reserved chorizo and bite-size chicken pieces. Simmer them gently for 8 to 10 minutes, or until the chicken is cooked through and the flavors have come together.

Preheat the broiler and place a rack on the second groove. While the soup is simmering, toast the baguette slices until they are golden brown under the broiler. Mix the grated manchego with the roasted red pepper and the parsley on your cutting board. Once the toast is nice and golden, top each with a little of the cheese mixture and return them to the broiler or toaster oven to melt and lightly brown the cheese.

Transfer the stoup to serving bowls and serve 2 roasted pepper and manchego toasts alongside.

EXPRESS LANE SHOPPING LIST.

- [image] pound chorizo chorizo - [image] pound chicken tenders chicken tenders - [image]1 baguette baguette - [image] pound manchego cheese manchego cheese And make sure you have the following On Hand: - EVOO - Onion - Garlic - Salt and black pepper - Frozen chopped spinach - Chicken stock - Heavy cream or half-and-half - Jarred roasted red pepper - Flat-leaf parsley

Chicken Dumpling and Noodle Stoup If you have a mini meatball in your house (or you're just a kid at heart) this one will feed you well, stomach and soul!

4 SERVINGS.

Salt .

pound pound short-cut pasta short-cut pasta, such as ditalini or penne

2.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil), twice around the pan (extra-virgin olive oil), twice around the pan

1.

large yellow large yellow onion onion, of it thinly sliced, of it grated .

teaspoon teaspoon red pepper flakes red pepper flakes, a couple of pinches

3.

garlic cloves garlic cloves, chopped

Black pepper

5.

cups cups chicken stock chicken stock

1.

package package ground chicken breast meat ground chicken breast meat

1.

cup fresh cup fresh basil basil, 20 leaves, chopped .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, a generous handful, chopped

1.

egg white egg white

Zest of 1 lemon .