In The Kitchen: Chicken Noodle Soup

Oct 24th

Do you have a favorite food that is a go-to when you don’t know what you want to eat? Besides blue box mac & cheese I would have to say chicken noodle soup is one of my favorites. I sometimes get take out or use Campbell’s from a can, but I decided it was time to make some from scratch. As much as I’d like to say this was completely homemade (I didn’t cook the chicken), I came pretty close. My next attempt as soup will be cooking the chicken too. In the meantime, I used the basics I know from making soup and added some essentials to whip up a batch. I promise this is a simple recipe for beginning cooks or those who only have 30 minutes to make dinner. Do you have any suggestions or different steps you’d take? I’m all about sharing ideas!

Need: rotisserie chicken, 4 carrots & celery, onion, 1 zucchini, 1/2 pound pasta, 5 garlic cloves, chicken broth

Chop the carrots, onion and celery then cook until soft in olive oil

Throw in the garlic, oregano, lemon pepper, pepper,

salt and crushed red pepper.

Let veggies sit for about 5 minutes then add chicken broth. (5-8cups)

Bring the soup to a boil then simmer.

Add in a dash of white wine. 

Throw in the chicken while soup remains on low. 

Bring the soup to a boil again and add in 1/2 bag of pasta. 

At the end add in the zucchini and bring the soup to a simmer.