There are few things more comforting than the unassuming soup. There are also very few foods that are as versatile. Whether you’ve got meat, poultry, fish or veggies, you’ve got the makings for a good wholesome meal.  Just about anything can be turned into a soup if you set your mind to it and leftovers are the perfect first choice for a soup-based face lift.

Such is the case with this dish.  After making a huge batch of Spanish rice I realized that we would never finish it off and honestly I just wasn’t in the mood for it anymore.  the logical conclusion was to jazz it up a bit and add a few extra flavors in for fun and a quick soup just sounded really good.  this is what I came up with.  A 100% Cooking by the seat of my Pants original.

Hope Y’All enjoy.

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There’s simply nothing better on a cold windy day than a good bowl of piping hot soup. Add a bit of drifting snow to the equation and it’s almost mandatory that a good hearty soup come into play. Thursday was that day. Though the snow never did stick, the temperature shifted from the mid 70’s to a crisp 28 degrees. Add wind-chill and you’ve got 20 degrees and a pot of soup on the stove was the perfect way to take the chill out of the house, and us.

This variation on the classic chicken noodle soup gains a lot of flavor from the addition of chorizo, both to the broth and as an addition to the finished soup. The addition is simple, but the flavors the spicy little sausages adds to the broth is amazingly rich, deep and filling in ways that no “normal” chicken noodle soup could ever be. The broth is also made with a bit of cilantro for a further depth and the addition of a slightly earthy flavor that is just a bit unexpected in a bowl of chicken soup, but is immensely satisfying.

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