October 12, 2012

Chicken Vegetable Noodle Soup

This is a great and economical chicken soup. I like to use only the bony parts to make the broth, (leaving the rest of the chicken for another meal), then add a load of veggies... You can use more chicken if you like, but personally,  I like to use the breast meat to make chicken schnitzels for my second course :-)  Yummy!!


2 tbsp. oil
1 lb. chicken bony parts (neck, back, wings, )
2 carrots, chopped
1 parsnip, chopped
2 celery sticks, sliced
1/2 red pepper, chopped
1/2 cup green beans, fresh or frozen
1 cup  sliced mushrooms
1 cup cauliflower pieces
1/2 tsp. salt
1/4 tsp. pepper
1 cup peas, fresh or frozen
1/2  to 1 cup of soup noodles (more or less depending on the type of noodles used)   
1 tsp. Chicken style seasoning (or powder soup mix)
1/2 tsp. paprika
2 tsp. freshly chopped parsley
Take a large stock pot, add oil and...

add the chicken pieces; sauté  while stirring, for about 4-5 minutes.


Pour water ( about 3 - 4 quarts), on top, stir  and let cook until meat is tender.




Once the chicken is tender, you can remove all the meat, if you wish, before adding on the vegetables.  Add to soup the chopped carrots and parsnip, chopped celery,  green peppers, beans, mushrooms, cauliflower. Season with salt and pepper and let soup cook on medium heat until vegetables are tender.


Add peas and the soup noodles. Cook until pasta is done.


Stir in chicken style seasoning (or powder soup mix) and paprika.

Last, add the parsley and turn off heat. Set aside until ready to serve.
Bon Appetite!

Serves: about 8 to 10

Leia’s Culinary Treasures

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