Tuesday, October 22, 2013

(Egg Free) Chicken Noodlette Soup

Hows about some soup today?  I'd been planning to post something festive and Halloween-ish and sugary... but- short story: not happening.  Plus, it's really been cooling down here which always makes me want soup! There is nothing as classic and comforting as homemade chicken noodle soup.  I apologize for the quality of the picture.  I'll try to update it one of these days-- bad lighting. :( 

Just because we can't use "egg noodles" doesn't mean we can't have delicious homemade chicken noodle soup!  This soup uses broken up spaghetti noodles in place of egg noodles (Genius) It is brothy, rather than creamy, and has an "upgrade" option. 

And P.S. This soup is amazing with homemade chicken broth.  

All in all easy to make and great comfort food.  Serve with toast, biscuits or dinner rolls on the side.

Chicken “Noodlette” soup

1 medium carrot, peeled and sliced
1 rib celery, sliced
1/4 medium onion, sliced
1 clove garlic, pressed
2 tbsp olive oil or  butter
1/4 tsp kosher salt
6 cups chicken broth (homemade is awesome!)
1/3 cup broken up uncooked spaghetti noodles
1/2 rotisserie chicken, or 2-1/2 cups cooked and chopped chicken
Fresh dill or Parsley (I prefer dill and I just use dried because that's all I have)
Freshly ground pepper

Prepare vegetables as directed above, peeling and chopping.  Set aside. Heat oil or butter in a large stockpot.  Add veggies and season with salt.  Cook about 8 minutes, stirring occasionally. Add chicken broth and bring to a boil.  Add broken spaghetti and cook about 7 minutes.  Add chicken and simmer until heated through.  Add dill and season with pepper.  Serve with toasted bread, biscuits or dinner rolls.

 * Upgrade: in each individual serving bowl add a sprinkling of fresh lemon zest and fresh parmesan cheese. (delicious!)

View Printable Recipe Here

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