Friday, November 14, 2014

Rustic Chicken Noodle Soup

With all the early cold weather we have been having soup and stew have been on the dinner table all week. We had this soup last night and I must say it was probably one of the best chicken noodle soups I have ever had.

I didn’t really get the recipe from any one place it was more a combination of recipes I had seen online, a recipe my grandmother would make, and my own ideas. I am stunned how good this recipe turned out to be. It’s nice a hearty yet light and delicious.

What makes it kind of rustic in my opinion is that everything is basically a rough chop you don't really need to measure or be precise on anything just chop and go. This is a huge time save and makes for a hearty delicious soup!

It’s so easy to make its almost criminal. I had everything chopped and cooking in less than 30 minutes now that’s my kind of recipe. If you are looking for something quick, easy, and delicious this is the recipe.

One of my favorite parts of this recipe is the fact that most things in it are pantry staples so you don’t have to spend a fortune to make it. It’s a great way to use up left over chicken, pasta, and vegetables that will be leaving this world soon. This recipe could be a base for just about anything you want to add to it. Enjoy!

  • 12 oz., Cooked Boneless Skinless Chicken Breast -diced
  • 4 medium, Carrots – cut into ½ inch rings
  • 1 Onion Medium White – rough chopped
  • 4 Celery Stalks - rough chopped
  • 4 oz., White Button Mushrooms-  thick sliced
  • 3 Garlic Cloves - minced
  • 1 tablespoon Oil
  • 4 cups chicken broth 
  • 1 cup water
  • 1 Can light Cream of Chicken Soup
  • 1/3 cup Chardonnay
  • 1 cup dry, Fusilli
  • 3 oz. Raw Spinach
  1. To a large pot add prepared onion, celery, and carrots and olive oil. Cook until the onion and celery are tender. 
  2. Add garlic and chardonnay. Cook until the chardonnay is reduced to half.  
  3. Add light cream of mushroom soup, diced chicken breast, mushrooms, chicken broth and water.
  4. Bring to a boil then cook on low for 1 hour occasionally stir to ensure nothing is sticking or burning.  
  5. After 1 hour add fusilli bring soup to a boil then turn the soup back down to medium low and cook for about 15 minutes or until fusilli is tender. 
  6. For the last 5 minutes of the fusilli’s cooking time add spinach. Serve with a hearty crusty bread on the side

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