The name of this soup is due to the fact that my brother is famous (at least locally) for his homemade soup recipes.  I made up this recipe on a cold yucky stay-under-the-covers-and-cuddle type day and was so proud of it that I couldn't wait for him to try it.

 

“Try this Chris�?Chicken Soup<o:p></o:p>

1Tbsp butter

1Tbsp EVOO (Extra Virgin Olive Oil)

2 slices thick bacon chopped very small

1 ½ lb chicken tenders, sliced lengthways then cut in small pieces

1 splash balsamic vinegar

½ tsp dried basil

3 cloves garlic chopped fine

1 medium shallot chopped fine

3 cans (49 ½ oz) chicken broth

1 box (12 oz) tri color rotini

1 pint heavy cream

1 pint mushrooms chopped in bite size pieces

1 can nibblets corn, drained

1 cup loosely packed chiffonade spinach

Kosher salt and course black pepper to taste

<o:p> </o:p>

Render bacon in butter and EVOO.  Add chicken and season with balsamic and basil.  Add garlic and shallot.  (You could sauté the garlic and shallot first but I always burn it.)  Cook till chicken is almost cooked through.  Add 2 cans of chicken broth and bring to a boil.  Add rotini and cook till slightly firmer than al dente.  Add cream and mushrooms.  Return to boil and continue cooking until noodles are done.  Add corn and spinach.  Cook just long enough for spinach to wilt.  Season with salt and pepper.  Reserve 3^rd can of chicken broth to thin it back out in a day or two.