From The Trees to Seas

It seems that as I enter this beautiful, magical nesting phase, I’ve also stepped into a season where nearly every meal I make begins in the crockpot. There’s something about it that feels so much more than functional – it’s like a modern-day cauldron, quietly bubbling away with nourishment, warmth, and love.

Lately, I’ve been craving meals that are hearty, wholesome, and made with true intention. Meals that wrap around you like a hug. This particular recipe came together in one of those fridge-clearing moments, making space for fresh produce and finding a way to use up the last of a rotisserie chicken. I also hoped for enough to save a bowl or two for lunch the next day… (spoiler: there was only leftovers for one).

A happy surprise, though? As I cooked, I saved the chicken carcass, veggie scraps, and added a spoonful of pesto to a small pot. With a gentle simmer, they transformed into a lightly fragrant broth – yielding just about 3 cups, but it felt like liquid gold. It’s a humble little kitchen ritual, but it always feels like I’m pulling nourishment from the simplest of ingredients. A bit of old-world kitchen magic, really.

And the best part? My 7-year-old asked for seconds. Any recipe that gets that kind of enthusiastic request earns a permanent place in my collection.

For me, this soup checked all the boxes: creamy, comforting, satisfying. It soothed my pregnancy cravings in the most delicious way. Every spoonful warmed me from the inside out, and when I felt those sweet little baby kicks afterward… it felt like a quiet “thank you” from within. ✨

Ingredients

• 2–3 cups shredded rotisserie chicken
• 1 bell pepper, chopped
  
• 2 carrots, thinly sliced
  
• 1 small onion, diced
  
• 1/2 cup pesto (store-bought or homemade)
• 3 cups chicken broth
• 1 can condensed cream of chicken soup
• 8 oz pasta
• Salt & pepper to taste

Instructions

• Add chicken, peppers, carrots, onion, condensed soup and broth to the crockpot.
  
• Stir in pesto and season with salt & pepper to taste.
  
• Cook on low for 3–4 hours or high for 2 hours, just to blend the flavors and tenderize veggies.
  
• In the last 30–40 minutes, stir in uncooked pasta.
  
• Stir before serving – top with cheese or fresh basil if you like!

I hope this recipe brings warmth and nourishment to your home and hearth, just as it has to mine!

As the seasons shift, may you always find comfort in what you create with your hands and heart.

-Mikaela