Monday, December 2, 2013

Spicy Italian Chicken Noodle Soup




Big Goo is under the weather and I haven't slept in almost 24 hours. I decided to make Big Goo this soup at 3 a.m. in the morning.

Yes...I should've been sleep, but Big Goo just wasn't going to allow that to happen.

Some men, can't handle a cold, just saying...lol! 


Well, my Chicken Noodle Soup is just what the doctored ordered!

I decided to switch my recipe up a little by the addition of tomatoes. This soup can easily become a vegetarian soup by substituting chicken broth for vegetable broth and omitting the chicken breast.

Also, you can throw everything into your Crock-Pot Slow Cooker and cook it on high for about 4 hours.


After about 3 hours of slow cooking time, my soup was ready to eat. I cooked the pasta separate because I prefer to ladle my hot soup over al dente pasta then serve.

Big Goo loved it, he also requested some crusty bread to go with it. Which was not going to happen, sorry Big Goo!  Make bread, after not sleeping for 24 hours, I think NOT!


Grab a pot, throw in some veggies, and make yourself some soup.

Don't forget to freeze the soup in small containers so next time someone is under the weather in your home, you will be soup ready!

Spicy Italian Chicken Noodle Soup

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 6-8

Ingredients:

3 lbs chicken, boneless, skinless
1 lb. pasta, cooked al dente
8 cups chicken stock, low sodium
2 cups celery, chopped
2 cups carrots, chopped
1 jalapeno, fresh, chopped
1 onion, diced
3 cloves garlic, minced
1 tomato, seeded, diced
1 bell pepper, diced
1/2 cup Italian parsley
2 cups crushed tomatoes
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon creole seasonings
1/2 tablespoon black pepper
1/2 tablespoon oregano, crushed
1 teaspoon fresh thyme
extra virgin olive oi
parmigiano reggiano cheese, to garnish

Directions:

Mix seasoning blend and set aside.

Add about 2 tablespoons to olive oil to a soup pot over medium heat, add vegetables and cook about 5 minutes, season with 2 tablespoons of seasoning blend and mix well.

Rinse chicken and pat dry, coat with remaining seasoning blend, add to pot and cook for about 5 minutes.

Pour in broth and crushed tomatoes, mix well. Partially cover pot and simmer 2 hours. Make sure you skim off any foam that rises to the top of the soup.

Remove chicken from pot and shred, set aside.

Remove vegetables from soup and chop in a blender coarsely, add back to pot, cook 30 more minutes, add chicken back to pot and cook 30 minutes more. Add more broth if needed to thin.

Serve by add pasta to the bottom of a bowl, top with soup and garnish with parmigiano reggiano cheese. Enjoy!




2 comments:

  1. Assuming you don't have any crusty rolls in the freezer, try toasting a slice of bread. It might fill the need. The soup looks amazing. I'll have to try it. [At my house, hubby doesn't think anything but tomato soup right from the can is edible, especially when he is sick.]

    ReplyDelete

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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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