Sunday, February 14, 2010

Chicken Soup

It seems like a long time since I have posted a new recipe.  The days seem to pass so quickly!  I made this soup last Tuesday when it was cold and snowy outside.  Normally I don't like snow at this point in the winter, but I thought this last snow was really pretty.  I suppose I liked it because I got to be inside making soup and baking cookies instead of having to drive around in it. 
I have to give my mother-in-law, Marie, credit for this soup.  She made something very similar for our family at Christmas and shared with me how she made it.  I thought it was delicious and I have attempted it a few times since.  She wanted it to be healthy and knew my son would probably turn his nose up at the sight of carrots and celery in the broth - so she pureed them and made them the broth.  My recipe is a little different than hers because I used whatever I had in my house at the time I decided to make it.  For instance, when Marie made this soup she used a whole chicken and the juices from cooking it for the broth.  I  used a large container of chicken broth and canned chicken.  She used mushrooms (which I like but didn't have on hand)  I  threw in some chopped red pepper.   She used tortellini, I used egg noodles.
One on the beautys of soup is that you can mix and match ingredients and spices to suit your own tastes.
It's fun to get creative - and even better when you're creativity is a success!
Chicken and Noodle Soup
With Pureed Veggie Broth
2 c. sliced carrots
1-2 c. sliced celery
1/2 onion, chopped
1 clove of garlic
1-2 tsp. parsley
1 large container chicken broth
1 8oz pkg egg noodles
1/4 c. red pepper, chopped
1 can canned chicken
Fill a deep sauce pan with sliced carrots, celery, onions, garlic, parsley and 1/4 cup of chiken broth (The second time I made this I added 1 T. butter).  Cook until just slightly tender.  Place in blender and puree until smooth. 
While the vegetables are in the blender pour the remaining chicken broth into the pan and pour in 1/2 bag of egg noodles and chopped red peppers.  When noodles become tender add the blended vegetables and the chicken to the pan and stir until the broth is smooth.
Season with salt and pepper.


  1. That's a great idea to puree the veggies. Fortunately my kiddos love their veggies. It's Mom that's leery! :) I made a chicken noodle soup a week or so ago and forgot the NOODLES. My children finally asked me half way through the soup where were the noodles, DUH! :)

  2. Looks like a warm and comforting soup. Yum!