Monday, October 14, 2013
Hearty Chicken Noodle Soup
This served four adults, an almost three-year-old boy and a 1 year-old-girl, with about a cup left over. So, ya know, make of that what you will (sorry, I didn't get a chance to measure how much it made before it was eaten).
Here's what you'll need:
2 cups mini farfalle
two 32 oz. cartons of low-sodium chicken stock
2 cups water
3 cups rotisserie chicken, roughly chopped
1 medium onion, diced
2 cups cubed carrots
1 tbsp. olive oil
1/4 tsp. dried marjoram
1/4 tsp. (heaping) dried thyme
1/4 tsp. (heaping) dried rosemary
1/4 tsp. (heaping) dried oregano
1/4 tsp. black ground pepper
1/2 tsp. garlic powder
Heat oil in stock pot and saute onions until translucent. Add carrots and cook a few minutes. Add chicken stock, water, chicken and seasonings and stir to combine. Bring to a boil and add pasta. Cook until tender. Reduce heat to low and simmer for 1 hour.
I made these amazing cheese stuffed pretzels to go with the soup because they looked delicious, and they were. In fact, I doubled the recipe, and today there are no more left. Which is really sad too because I only one. Anyway, check out that recipe. My dear friend, Carrian, does not disappoint.