Wednesday, January 5, 2011

Kitchen Sink Chicken Noodle Soup

JT had a cold and I was just getting over one. We had no chicken noodle soup and no desire to go to the store. We were also mid-No Shop Challenge. Here is what I came up with:

6 cups low sodium chicken broth
2 cups water
3 T olive oil
2 leftover cooked chicken breasts
1 bag penne pasta (use rice for a gluten-free version and add 10 minutes to total time)
1 large potato
1/4 cup minced onion (more if you are more fond of onion than JT)
2 strips pre-cooked bacon
1/2 cup frozen peas
1 t garlic salt
small dash cumin (optional)
large dash Italian seasonings
pepper to taste (optional)
several springs of fresh parsley

Here are other things you can add if you have them:

sweet potato
pine nuts
rice (instead of or with noodles)

1) Bring chicken broth, water, olive oil, and penne to boil. Set a timer for 20 minutes.
2) Chop and add chicken, bacon, potato and onion first.
3) Reduce heat to medium when soup is bubbling exuberantly. Add remaining ingredients.
4) Cover and boil until timer goes off.
5) Serve with love.

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