Monday, December 27, 2010

The Best Chicken Noodle Soup

Has it really been 2 months since my last post? Wow, I didn't think it was that long. While I have still been cooking up new recipes, I have not had the time to get on here with my updates.

I have made this recipe several times since my blog absence. It is a combination of my Sister and Brother's Chicken Soup Recipe. It is easy, good and soul warming. :) Leftovers are even better!

1 Tablespoon olive oil
1 yellow onion; diced
2 cloves garlic; crushed
4-6 stalks of celery; washed and chopped
4-6 carrots; peeled and chopped
5-8 red skinned potatoes; washed and chopped small

6 Tablespoons Chicken Soup Base (it comes in a jar and can be found near the chicken stock )
2 1/2 quarts water

1 lb pasta noodle of choice (my favorite Acini de Pepe - small dots)
1 rotisserie chicken (white meat shredded)
1/2 to 3/4 bag of frozen spinach
Salt and pepper
Grated Parmesan

In a large soup pot, add olive oil over medium-high heat. Once warmed, add onions, garlic, celery and carrots. Cook until onions are translucent. Add chopped potatoes and season with a pinch of salt and pepper. Continue cooking for 3-5 minutes. Add soup base and water. Stirring constantly to dissolve soup base.

Add shredded chicken and continue stirring and heating through.

Meanwhile, boil a pot of water and cook the pasta noodles per package directions; drain and set aside.

The last few minutes before serving, add the frozen spinach. Stir until warmed through. Adjust seasonings.
Top with grated Parmesan and enjoy.

Note - when storing leftovers, keep pasta noodles separate from soup.
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