When the colder air comes around my comfort foods of choice turn to soups. Soups are easy to make and super filling, plus my little one loves them and when you find something that your toddler will actually eat rather than throw, you make it. You make it often.
Growing up this was on the menu more often than not. It was also one of the first recipes I asked for. It was hard to figure out the measurements from my mother since she doesn't even own a measuring cup. She literally just uses terms like "enough", "a little" and "a lot" to indicate how much ingredients to use. I was able to measure some stuff out so I could share it with you all. So here it is.
What you need:
1 Portuguese Chourico link (cut in slices)
4 medium size red bliss potatoes (cubed into bit size pieces)
2 cups of chopped fresh kale
1/2 onion diced
1/2 cup of elbow macaroni
8 cups of chicken broth
olive oil to coat pan
What to do:
Coat a good size soup pot with olive oil and add onions. Cook until transparent about 4 minutes over medium high heat. Add chourico and brown about 6 minutes. Add broth and bring to a boil. Add potatoes and reduce heat to half and cook for 10 minutes. Reduce heat to a simmer and add kale. Do not cover. Leave on simmer for 30 minutes for flavors to marry. Add elbows and cook for an additional 15 minutes on simmer. The longer you cook it on simmer the more the flavors will build, but the liquid will also evaporate. If this happens, which it will add more water. Enjoy once done. :)