I love chicken noodle soup! Plus it never hurts to have a easy and quick recipe on hand when you have the sniffles.
What You’ll Need:
- 1 lb. chicken tenderloins
- 3 celery stalks
- 4 large carrots
- 1/2 sweet onion
- 2 cloves garlic
- 3 cups mini pasta shells
- 4 cups chicken stock
- 2 cups water
- salt and pepper
Chop the onion really well and mince the garlic finely. In a large pot (my favorite for cooking almost everything is my 6 qt enamel cast iron dutch oven) heat 2-3 tablespoons of olive oil. Add the onion and garlic stirring to coat with the oil.
While the onion and garlic cook, chop the celery (wash first) and carrots (peel first) into bite size pieces. Add them to the pot and mix with the onions and garlic. Stir frequently while the vegetables heat through and start the softening process. When the onions start to look translucent add the chicken stock and water. Bring to a boil.
Meanwhile in a smaller pot, bring 6 cups of water to a boil and then salt the water. Add the pasta and cook until al dente or just tender. Drain and set aside.
Once the liquid boils add the chicken tenderloins and salt and pepper to taste. Cover the pot and reduce heat to a simmer. Do not lift the lid for at least ten minutes. After ten minutes, check the chicken to see if it has cooked through by removing one tender and cutting into it. If the chicken is white on the outside and no longer pink on the inside it is ready to be chopped. Remove all of the chicken tenders and cut into bite size pieces (or you can shred it) and return to the pot. You will want to add the pasta at this point. Taste the broth to see if it has a noticeable chicken flavor, if so set the soup simmer for another 15 minutes before serving. If the soup isn’t chicken-y (yes, I make up words) enough for you, add 1-2 chicken bullion cubes and simmer for 15 minutes before tasting again If it’s just right, ladle it into bowls to serve! (If not, simmer a little longer to let the flavors develop.)
Garnish with fresh cracked garlic and serve. Pair your soup with a fresh salad or bread sticks. I hope you enjoy it and if you have the sniffles, feel better!!
xo – M
Mmm Mmm Good! Campbell’s has the slogan right when it comes to a good soup, but they have nothing on Giada De Laurentiis’ Winter Minestrone. I love watching her show and her recipes. I decided it was time to try out one of her fabulous looking, smelling and tasting soups. It’s Fall after all!
I used her entire recipe below except I added ground turkey meat instead of pancetta. Feel free to use either one you like, but that was my preference for this first go around.
Giada’s Winter Minestrone
What You’ll Need:
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 oz thinly sliced pancetta, coarsely chopped (or 1lb. lean ground turkey)
- 2 garlic cloves, minced
- 1 lb Swiss chard, stems trimmed and leaves coarsely chopped
- 1 russet potato, peeled and cubed
- 1 (14 1/2 oz) can diced tomatoes
- 2 fresh rosemary sprigs
- 1 (15 oz) can cannellini beans, drained and rinsed
- 2 (14 oz) cans of beef broth, low sodium
- 1 oz piece Parmesan cheese rind
- 2 tbsp fresh Italian parsley, chopped
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta (or if using browned turkey add when you add the pureed bean mixture below), and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprigs. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard the rosemary sprigs (the leaves will have fallen off of the stem). Ladle the soup into bowls and serve.
This soup is so warm and lovely. Not only will it smell amazing but it tastes wonderful with all of the fresh ingredients and herbs. I can’t wait to make it again and next time I plan to use pancetta as well as add some mini shell pasta for a little extra texture and depth.
I hope you enjoy Giada’s dish as much as my husband and I did. Thanks Giada
xo – M