Tonight I made Chicken Soup using part of the stock I made yesterday. It goes together pretty easily, and the girls love it. I do a few thing differently than most would because I have a couple of people who dislike chunky vegetables, so I food process them. I’ll explain more about that in the recipe.
1 cup onions chopped (I cheat and use the frozen diced onions)
1 cup diced bell pepper (I cheat here as well)
1 cup chopped celery
3 carrots, sliced
16 cups homemade chicken stock
2 cups chicken
1 1/2 tsp. salt
1 1/2 tsp. organic all purpose seasoning
1/2 tsp. black pepper
1/2 tsp. Tony Chachere’s Cajun Seasoning
1/2 tsp. poultry seasoning
4 cups whole wheat egg noodles
2 T olive oil
Slice carrots and steam. Put oil in bottom of soup pot, once it has warmed add onions, celery, & bell pepper and then saute. When they are finished combine with carrots in food processor. I add the water from my steamed carrots to this mixture to help them blend smoothly; if there isn’t enough water, add a little stock. I then add all ingredients except noodles to the pot and bring to a boil. Once it has begun to boil add noodles, reduce heat and cook for thirty minutes at a simmer. Enjoy!
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What a lovely soup! I can almost smell it. That inspires me to make chicken noodle soup tonight. That is my husband’s favorite.
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