Do you remember the first time you went out and bought all your pantry staples for a new house, or maybe your first house? Our move to Austin was the first time I had ever lived in a place where I started with a completely empty kitchen. I had to purchase everything. I bought everything I could think of. Now, I am so used to having all of that on hand, that it has been a little weird to not have any pantry staples here in Lyon. The only difference is that because we will only be here for 6 weeks, I didn't want to buy all sorts of staples and then not be able to use it all up before we leave. Because of this, dinner is proving to be a creative challenge. I have to make things with the bare minimum, and make things that don't require lots of weird ingredients that I won't be able to use up or tons of spices. This soup definitely fit the bill and was fantastic for a cool, rainy spring evening. Warm, delicious, and perfect with a few slices of bread heavily loaded with cheese.
Loosely based on this French Soup
1 Tbs olive oil
2 raw chicken breasts, chopped into small pieces
4 strips of bacon (or lardons)
1 tsp herbs de provence
2 small onions
1 chicken bullion cube
4 cups of water
1 can of cannelli beans
Pour oil into a medium sized frying pan. Add raw chicken and herbs de provence and cook on the stove until lightly browned. Remove from the pan and add the lardons/bacon. Cook until they are browning. Remove from the pan and set aside. Add the onions and cook in the bacon grease until they are soft and translucent.
In a medium sized pot, add carrots, onions, water, and bullion cube. Cook on medium heat until carrots have softened. Add beans and cook for 3 or 4 minutes, until the beans are heated through. Add the bacon and chicken and serve while hot with tasty cheese and a crusty baguette! Enjoy!