Crazy Cooking Challenge #5
Chicken Noodle Soup
The last cooking challenge was so much fun! I hope you all got a chance to take a look at all the different Fudge recipes that all those talented bloggers posted. I know I had no idea that so many different styles and flavors of fudge existed!
But onto this month's Crazy Cooking Challenge, Chicken Noodle Soup! I happen to love "Homemade Soup" in almost every variety, but there is something about Chicken Noodle Soup that just kind of makes you feel like home; as in the home you grew up in as a child. Whenever one of us in my family was sick, my mom always made us a pot of her special soups.
I found the recipe I wanted to try right away and the night I made it ended up being the most perfect night to try it out because my husband had just got done spending close to 4 hours outside in 32 degree temps and was feeling cold and drab when he finally did come inside. Now, my husband is a huge "pot pie" fan but not so much of a soup fan, so when I read that this soup was like chicken pot pie in a bowl...I knew my dear hubby would have no trouble enjoying this soup. Sure enough, he didn't; he helped himself to two bowlfuls.
What's great about this soup is that it's creamy without being heavy, and flavorful without hitting you upside the head. The only thing missing, was the crust of the pie on top, but if you, like I did, add rolls to go along with the soup, you'll find that the missing pie crust is not really missed at all.
"Pot Pie" Chicken Noodle Soup
1 TB olive oil
1 sweet onion, chopped
3 cloves garlic, minced
3 carrots, sliced
2 celery ribs, sliced
3/4 tsp thyme
1 TB fresh parsley (I used dried, it was all I had on hand)
1 bay leaf
2 quarts chicken stock
1/2 cup half n half
2 TB cornstarch
8 oz fusilli pasta
1 1/2 cups shredded chicken ( I boiled 2 breasts and then shredded it)
1/2 cup peas, frozen
Sea Salt and freshly ground black pepper
In a large soup pot, heat oil over medium-high heat. Add in onion, garlic, carrots, celery, thyme, parsley, and bay leaf and sauté for about 6 minutes, until the vegetable are softened. Sprinkle with salt and pepper.
Add chicken stock and half in half. Bring to a boil.
In a small bowl, add cornstarch with equal parts water. Stir until smooth. Add to soup, stir.
Add the noodles and simmer for 15 minutes, until tender.
Fold in chicken and peas and continue to simmer for another couple of minutes, until heated through.
Season with salt and pepper to taste.
Garnish with parsley and serve with rolls.