This recipe is just what it sounds like. A fake wedding soup. It has all the elements of classic Italian wedding soup, but with a little twist on it. The twist being….it’s not real.
A complete lack of authenticity isn’t the only quality these two delicious things share. They are both a big deal, worth every minute of it, and come to a crushing all-too-quick finale, resulting in tears and disbelief.
I know, I know, that’s just cruel. But if you don’t want to people to talk about how glaringly obvious it is that you should never have gotten married in the first place, don’t broadcast your entire life on like seven different Kardashian-related shows.
Anyway, on to the actual soup, which, by the way, is absolutely delicious.
This soup is perfect to make the day after you’ve had a roast chicken. Just set aside 1 cup of the meat. Pair it with sausage, noodles and veggies and you’ll see why they call this wedding soup. You’ll want to marry it!
Now I know this goes against my time-saving philosophy, but in this case it’s worth it. You should totally make your own chicken stock. It’s as easy as taking the carcass of the roast chicken you had the night before (I bought mine already made from Loblaws), and simmering it for a couple of hours. You don’t even need to stir it. You just need to post a warning that anyone who enters your house, or is currently inside, will not be leaving your house smelling of anything but delicious chicken stock. Should you choose not to make the stock (ahem, you chicken) just use 6-8 cups of store bought chicken stock.
To make homemade chicken stock (and appear to be the coolest food-nerd on your block) you’ll need:
- 1 chicken carcass (appetizing, no?)
- 2 carrots
- 2 celery stalks
- 1 onion
- 1 tbsp parsley
- 2 bay leaves
- 1 tsp salt (depending on how salty that chicken was)
- Place the bones, skin and any stuck-on meat-bits into a large pot. Add the other ingredients and add enough water to cover everything. Bring it to a boil, then let it simmer for at least two hours. Strain out the yuck and keep the gold. Easy.
- Brag about it.
To make the Kardashian/Humphries Wedding Soup you’ll need:
- 2 links of your favourite (non-smoked) sausage
- 1 cup shredded chicken
- 2 cups noodles (I had to use curly, multi-coloured noodles to get my kids to eat it, but it would be better with pappardelle or tortellini)
- 1 tsp olive oil
- 1 onion, diced
- 2 large carrots, sliced
- 2 stalks celery, sliced
- 1 medium red pepper, diced into 1/4″ cubes
- 2 cloves garlic, crushed
- 6-8 cups of chicken stock (homemade if you’re cool) depending on how brothy you like your soups
- Salt and pepper, to taste
- Preheat your oven to 400 degrees.
- According to the directions on your pasta, measure your water into a pot and turn the element on.
- Pinch half inch meat balls out of the sausage (see pictures below) and place them on a cookie sheet. Stick them in the preheated oven for about 15 minutes, or until no longer pink in the middle. If they go a little too long in the oven, they’ll be ok.
- While your sausage is cooking, shred your chicken (hopefully it’s leftover from last night?)
- Meanwhile, your pasta water should be ready, so go ahead and put your noodles in. Cook to al dente, strain and rinse in cold water. Set them aside.
- While all of that is going on, chop your veggies and crush your garlic.
- Place a large pot on an element and heat it to med-high. Pour in your oil, heat that, then saute your veggies for a few minutes, until slightly soft.
- Pour your chicken stock over the veggies and bring to a boil. Simmer about 5 minutes, or until your carrots are soft with a little bite left in the centre.
- Place the chicken, and tiny sausage meatballs into the soup and heat them through.
- Add your noodles at the last minute if you don’t want them to get too soft. If you don’t care, join the club, and throw them in at the same time as the meats.
- Season your broth at this point. The chicken, noodles, sausage and stock will all affect the salt content, so taste it now to see if you’d like to add any additional salt.
- Serve with LOTS of black pepper and a bib.
And now, as promised…
Pinching Sausage: A pictorial tutorial
Trust me, it was harder to write out those directions than it is to make the actual soup. It is well worth the time you put into it. Now go turn on the E Network and watch whichever Kardashian related show is on at the moment, while you enjoy the fruits of your labour.