Wednesday, February 1, 2012

Chicken Noodle Soup

So, I know this is a pretty simple dish to make.....but in honor of today being the first day of February, I decided to change it up a bit and make it with heart shaped pasta!  Thanks World Market for the idea!  Added some grilled cheese sandwiches and it made a great meal tonight!

Chicken Noodle Soup
Serves 4-6

1 rotisserie chicken (meat removed from the bone and shredded)
1 medium onion (yellow or white), chopped
3-4 celery stalks, chopped (don't forget the leaves!)
3-4 carrots, chopped
2-3 cloves garlic, minced
64 oz chicken broth (plus more may be needed)
1/2 - 3/4 pound pasta
Olive oil
Salt & Pepper
Other seasonings you like!  I am a big fan of The Melting Pot Garlic and Wine Seasoning - I add it to just about everything!  I added that tonight - experiment with different herbs and spices in your cabinet!

Heat olive oil in a big pot over medium heat.  Add the onion, celery, carrots, and garlic.  Cooking, stirring frequently, for about 5 minutes.  Add salt, pepper, and any other seasonings to taste.

Add the chicken and the broth, bring to a boil.  At this point, if you are making ahead, once it has boiled, check the seasonings and take off of the heat to cool (then you can stick in the fridge).  Otherwise, add the pasta and cook according to the package directions in the soup.  If you put it in the fridge, once you are ready to finish making, bring back up to a boil and add your pasta to the soup.  You may need to add more broth before adding the pasta if you did make it ahead.   

Check your seasonings once again - it's ready to serve!

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