This is a from scratch chicken noodle soup that I made for the sick hubby. I used the veggies I had on hand, so its not a traditional soup, but super tasty all the same.
First you need to poach a couple of pieces of bone in chicken (I used 2 thighs) in boiling water. Add in your favorite herb bundles, in this case I used bay and rosemary. I also lightly salted the water...this is the only place I added salt making for a lower sodium dish, but you can add salt in other places, or a little more at the end to finish the soup.
While that is going, prep your veggies. I used some sliced mushrooms, one small onion, blanched broccoli, cooked corn that I cut off the cob (4 small cobs), and a tomato-carrot puree stash from the freezer (about 4tbls). Then garlic is an absolute must have for just about everything for me.
I sauteed the mushrooms and onion and grated in 3 cloves of garlic. I omitted salt so the mushrooms would brown faster, but once they begin to brown, this is the best place to add any other seasonings you would like.
Once the chicken was cooked, I pulled it out and shredded it off the bone with a couple of forks, threw it back into the pot with all the veggies and one box of tri-color rotini. By the time the rotini was cooked, the other veggies were soft and pliable and heated through. I served it up with peanut butter and honey cracker sandwiches. So delicious! This one takes awhile, but will feed a crowd and is very flexible!
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