Thursday, May 23, 2013
Brittany's Best Chicken and Veggie Noodle Soup
Hello,
friends!
In
Portland we recently had a stretch of good weather. Like, really really good
weather. It was in the mid-70s for over a week. But the spring rain started
again and it’s been pretty wet. Yesterday all I could think about was curling
up with a big bowl of chicken noodle soup. We had all the ingredients and I had
some time before Spanish class, so I knew it was the right thing to do. Also,
Jonathan had a dentist appointment over on the waterfront and I knew he’d be
soaked from riding in the rain to and from there and would probably like some
soup to warm up with!
It’s
been several months since I’ve made soup and, I gotta say, last night’s soup
was AMAZING. Probably some of the best soup I’ve made. It’s jam-packed full of
healthy stuff AND you can clean out your fridge! And I get to eat some
leftovers for lunch today, which I’m pretty excited about. So get to making
this soup!
All
ingredients are approximations, as per my usual soup-making. :o)
6
medium carrots
3
chicken tenders (about 1.5 breasts’ worth)
1.5
diced onions
Last
bit of almost-bad kale (small handful’s worth)
Two
large fistfuls of spinach
¼
cup of diced mushrooms
½
cup of frozen corn
¾
cup of frozen peas
1.5
cups of uncooked whole wheat penne pasta
1
tbsp of chicken stock concentrate
Salt
and pepper to taste
1
tbsp of thyme
2
tsp of chili powder
2
tsp of cumin
2
tsp of turmeric (turmeric in EVERYTHING – it is good for you!)
Pre-heat
your pot on medium heat and throw in a couple good-sized blobs of coconut oil.
You could also use olive oil. When it gets warm, toss in your diced onions.
While those cook a bit chop your carrots into small pieces. After the onions
have cooked for five minutes or so, toss those carrots in there and stir them
around. The chicken I used was frozen still, so don’t worry about thawing your
chicken. Put the chicken on top of the onion and carrots and fill the pot with
water, leaving about two inches of room at the top. Turn the heat to high and
let everything boil for five minutes or so. Toss your spices, salt and pepper,
and the chicken stock concentrate in now. After everything has boiled a few
minutes, turn the heat down and let it simmer for a while. It’s going to start
smelling really good!
After
it’s simmered for a while, take the chicken pieces out and shred them. (Do I
have to tell you to make sure they’re fully cooked? Don’t be dumb and get
chickenella.) Throw them back into the pot and turn the heat back up to
medium-high. Toss the noodles in there and let them cook. How long do whole
wheat noodles take to cook? I cooked mine for maybe 11 or 12 minutes? When the
noodles are done, toss in the mushrooms, kale, spinach, peas, and corn, and let
it cook for a few minutes.
BAM!
This was a super easy and relatively fast recipe. Plus, it made a ton of
leftovers, which is always awesome. So go now and make this soup!
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Yum... I love a really good chicken noodle soup. My kiddo has been sick this week so we have all been going towards the easy comfort foods.
ReplyDeleteYeah, there are a lot of people sick right now! Sorry to hear your kid has the crud, too. :o(
DeleteTurmeric really should be included in everything. :) I've been making a turmeric, cinnamon, agave drink recently that (kind of) mimics hot cocoa (if you've never had hot cocoa before) in an effort to get more turmeric into my diet.
ReplyDeleteWill have to try a non-chicken version of your soup! (Maybe mushrooms instead?)
Ooooh, can you share the recipe for your drink? That sounds interesting and delicious!
DeleteI think upping the mushrooms would be delicious! You could easily use the veggie stock concentrate. I bet some shiitakes would be yummy and super good for you, but any mushie would be good!