Everyone knows that soup is the best meal, snack, pick-me-up, love spreading food you share. But until recently MAKING soup from scratch just seems intimidating. I always put it off and avoided even trying. Once I did start making it, now I can’t stop! My advice to you? Start simple, and it’s very hard to mess it up.
Chicken Noodle Soup
Ingredients
6-8 Boneless Chicken Breasts
4 Boxes of Low Sodium Chicken Broth
3/4 of a large Celery, including leaves
1 lb bag of Large Carrots, thinner the better
1/2 of Large Vadaila Onion
1 Medium head of Garlic
1 can of Basil, Garlic, Oregeno Tomatoes
1-2 Tbsp Worcestershire
1 box of pasta, any kind you prefer
Salt & Pepper & Olive Oil
Directions
- Pound the chicken evenly and thin. Salt and pepper both sides, add olive oil a skillet then add chicken cook on medium-high.
- While the chicken is cooking, toss peeled garlic and onion in a food processor. Pulse a few times until minced. Toss in with chicken, cook until chicken is no longer pink and garlic and onion are cooked.
- Splash pan with Worcestershire. Turn pan on low to keep chicken warm.
- In LARGE stockpot, pour all of your broth in (16 cups liquid total) and heat.
- Thinly slice all carrots and celery. If you have a mandolin slicer, this is when you want to use it. Be careful, move slowly, and use the guard! When Chopping and prepping, save the celery leaves for the soup. Add all carrot and celery slices to broth.
- Open the can of tomatoes, drain liquid into the broth, add the tomatoes to the food processor. Add celery leaves to food processor and plus until all is minced, add to pot.
- Cube chicken into small bite sized pieces, add to pot. Scrap the chicken pan and include everything left in the skillet. Cook this mixture on low about 1-3 hours, until all veggies are well cooked.
- The last 15-20 minutes add pasta, cook until tender.
Notes
- I feel the smaller the noodle the better. It will soak up the broth if kept as leftovers, so feel free to add a bit of water or leftover broth when heating up.
Made By Meggs 