Tuesday, October 11, 2011

Italian Chicken Soup

The weather turned frigid this week and John was wanting some warm soup after a cold day working outside, so I looked for a recipe that sounded good and used ingredients I had on hand. This one worked great and used a bunch of veggies from our garden.
John's Rating: 8Recipe adapted from The Pioneer Woman

Ingredient List:

4 cups chicken broth
1/2 pkg dried noodles
1/2 red pepper
1/2 onion
1 jalapeno
1 Tbsp. oregano
2 cups tomatoes, chopped
1-2 cups Cooked chicken, cubed or shredded
1/2 cup whipping cream
salt
pepper
Fresh grated Parmesan Cheese

Directions:
Bring to boil 4 cups of chicken broth.
Stir in 1/2 pkg. dried noodles
Cook until noodles are tender.

Meanwhile, Saute in 2 Tbsp olive oil:
1/2 red pepper
1/2 onion
1 jalapeno
Saute until tender.

Then add
1 Tbsp. dried oregano
2 cups diced tomatoes (I used fresh, but you can use canned)

Stir all ingredients together and add chicken. Simmer a few minutes. Add salt and pepper to taste. Add 1/2 cup whipping cream, stir and remove from heat. Allow to cool a few minutes and flavors to blend. Pour into bowls and top with some fresh shredded Parmesan cheese. Serve warm.

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