December 10, 2013

Chicken Noodle Soup Made with Love

Today has been such a cold and rainy day here in Georgia. But that means it's perfect soup weather! And it also means it's time to bring my favorite soup recipe out of the pantry.

I originally got this recipe from Sophistimom, who gives a great tutorial on how to cut heart shaped carrots like I did. They are much easier than they look, and they add so much more "love" to this recipe!

Chicken Soup with Heart-Shaped Carrots

  • 1 tablespoon olive oil
  • three large carrots, cut into hearts (see instructions above)
  • 1/2 medium onion, diced
  • 2 celery stalks, sliced into 1/4 inch pieces
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 4 cups low sodium chicken stock (Kitchen Basics Chicken Stock is what I normally use)
  • 2-3 cups water
  • 1/2 teaspoon vinegar
  • salt and pepper, to taste
  • 2 large chicken breasts, cooked and shredded
  • 1/2 pound small pasta, such as farfalle or rotini
  • fresh parsley (if desired)
  1. In a large pot set over medium-low heat, combine olive oil, carrot hearts, diced onion, celery, thyme (both kinds), bay leaf, and sage. Sprinkle with a pinch of kosher salt. Cook until tender, stirring occasionally, about 10 minutes. Add in stock, a cup of water, and vinegar. Add in cayenne pepper, and bring to a boil. After about 20 minutes, check the soup for flavor, and add more water, salt and pepper, as necessary. Add shredded chicken to the soup to give the chicken a better flavor.
  2. In each individual bowl, place the desired amount of pasta, cover with a ladle of the soup, and top with parsley.

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