Tuesday, August 19, 2008

Kathy's Chicken Noodle Soup

This is a basic recipe, so it can be varied according to your tastes. I am kind of a "throw this in the pot" kinda gal, so most of my recipes change each time I make them. This is what I did for dinner last night...

  • Leftover BBQ chicken from Sonny's - LOL - Remove bones and skin and shred the chicken (you can use a rotisserie chicken from the grocery, or any other leftover roasted chicken you have)
  • Cooked Noodles - I had Fettucine on hand, so I broke it into 2 inch lengths and boiled it.
  • Chopped carrots, celery and onion (you choose the amount)
  • Minced garlic (I like garlic so I use about 2-3 big cloves pushed through a garlic press)
  • Herbs de Provence (this is one of my all around favorite herbs for cooking) -use 1 tsp
  • Kosher or Sea Salt and Fresh Ground Pepper (to your liking)
  • White Wine (about 1/2 cup)
  • Chicken and/or Vegetable Broth Homemade is BEST! :) (use a couple of cans plus enough water to give you some broth)
  • Whole Wheat flour (ok, you can use regular flour, but I use WW) - about 2 Tbsp
  • Extra Virgin Olive Oil

Get some water boiling, and cook your noodles, set them aside when they are done. In a large soup pot, heat some olive oil. Saute onion and garlic until soft, add carrot, celery, Herbs de Provence, salt and pepper. Saute a few minutes. Add chicken broth (set aside about 1/4 cup broth in small bowl first), add wine, chicken and noodles. Bring to a boil, then cover and reduce heat to a simmer. Simmer 10 minutes. In the small bowl, mix with a whisk 1/4 chicken broth and 2 Tbsp flour until smooth. Whisk this into the soup. Uncover and simmer about 10 more minutes, stirring a few times. Serve with biscuits! Yum.

1 comment:

  1. Sounds great! I had not thought of adding the flour in before. I once saw an idea on TV to add in some canned chicken gravy to thicken the soup - bad for you, but it was yummy.

    Soup is the perfect thing in your weather!