Wednesday, December 22, 2010

Chunky Chicken Noodle Soup

This is one of my favorite soups.  It is so warm and comforting and full of homemade goodness.  I love to make it on cold winter evenings.  Especially after playing out in the snow with my kids.  It's also what everyone requests when they're sick.  It warms you all over and feels like a hug in a bowl.  I love how easy it is to put together.  I can chop the veggies while the chicken cooks, so its ready in no time.

Chunky Chicken Noodle Soup
Serves 8-10
3 Tbs. olive oil
1 medium white onion, chopped
5 stalks celery, chopped,
4 large carrots, peeled and sliced
1 cup sweet red peppers, chopped
1 zucchini chopped into 1/2" pieces
1 yellow squash, chopped into 1/2" pieces
5 cloves fresh garlic, minced
48 oz. chicken broth
9 oz. thin noodles
1 Tbs. coarse Dijon mustard
1 tsp. hot sauce
2 large chicken breasts, cooked and shredded
1 cup fresh parsley, finely chopped
pinches of kosher salt, black pepper, garlic salt, and thyme
Place the oil in a large pot over medium high heat. Aadd the onion, celery, carrots, sweet peppers, zucchini, yellow squash. Cook and stir until tender, about 5-7 minutes. Stir in the fresh garlic; mix in for 30 seconds then stir in the broth. Bring the soup just to a boil and stir in the noodles. Cook 7-10 minutes or until noodles are al dente. Stir in Dijon mustard, hot sauce, chicken, parsley and seasonings to taste. Reduce heat and simmer until ready to serve.

Source:  A recipe I've been making for many years.

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