If you haven't used smoke chicken to make a chicken soup then you are missing out. I had a couple of large chicken breasts smoked and in the freezer that I needed to do something with.
I also am a little under the weather and a chicken noodle soup was feeling like a really good idea. Here are some pics of my giant bowl of soup and then a little more write up after :)
My head could fit in this bowl, I wasn't playing around today :)
![DSC_0647[1].JPG](/media/dsc_0647-1-jpg.552675/full?d=1507263720)
![DSC_0648[1].JPG](/media/dsc_0648-1-jpg.552676/full?d=1507263720)
Today I will keep this simpler than my normally detailed and structured posts :) I had half an onion in the fridge, half a bag of frozen sliced bell pepper medely (red, yellow, orange, green), some minced garlic in the fridge, a box of penne noddles and a big can of mixed veggies in the pantry. BOOM, soup ready!!! :)
I like using any kind of smoked chicken for soup, but I preferr the dark meat. I only had chicken breast so I went with it.
Spice ingredients were a nice pinch of Sage, nice pinch of Thyme, Black Pepper, and Knorr brand Chicken Bouillon .
I sauteed the onion, bell peppers, garlic, and a couple of little hot peppers from my pepper plant, they were wilting and needed to be used.
Then I added water, canned mixed veggies, spices and chicken breast to the pot and brought to a good strong simmer. I defrosted my chicken breast this way and then pulled them after a few minutes once they were mostly defrosted. I sliced up the chicken and set aside
Simmered for a total of 20 minutes once the simmer was going strong.
Key Move Here:
Add the chicken and dry noodles back to the pot and bring back to a strong simmer.
With a strong simmer, simmer for 12-14 minutes for the noodles to boil and be about al dente.
****You don't want to over cook the noodles because they will sit in the hot soup and continue to soften up and you don't want them to turn to mush.
I have a love affair with soups and stews. One thing about making a great chicken soup is to add a little red bell pepper to the soup, like half of one will do wonders. I had a bell pepper medley so all the colored peppers were going to work great!
Additionally a pinch of Thyme and Sage and often a Bay leaf work magic as well for chicken soup. Don't be afraid to add a good amount of black pepper as well.
Finally, a little bit of Lima beans and/or Peas will give that soup a nice vegetable taste that you don't get from just using onion, carrot, and potato. Even if you don't like either one it only takes like one mini can or whatever exists in a can of mixed veggies to really come through in a chicken soup or in a beef vegetable soup/stew.
I hope this helps someone out there make a world glass chicken soup and I that's about it from me today. Back to recuperating for me :)
I also am a little under the weather and a chicken noodle soup was feeling like a really good idea. Here are some pics of my giant bowl of soup and then a little more write up after :)
My head could fit in this bowl, I wasn't playing around today :)
Today I will keep this simpler than my normally detailed and structured posts :) I had half an onion in the fridge, half a bag of frozen sliced bell pepper medely (red, yellow, orange, green), some minced garlic in the fridge, a box of penne noddles and a big can of mixed veggies in the pantry. BOOM, soup ready!!! :)
I like using any kind of smoked chicken for soup, but I preferr the dark meat. I only had chicken breast so I went with it.
Spice ingredients were a nice pinch of Sage, nice pinch of Thyme, Black Pepper, and Knorr brand Chicken Bouillon .
I sauteed the onion, bell peppers, garlic, and a couple of little hot peppers from my pepper plant, they were wilting and needed to be used.
Then I added water, canned mixed veggies, spices and chicken breast to the pot and brought to a good strong simmer. I defrosted my chicken breast this way and then pulled them after a few minutes once they were mostly defrosted. I sliced up the chicken and set aside
Simmered for a total of 20 minutes once the simmer was going strong.
Key Move Here:
Add the chicken and dry noodles back to the pot and bring back to a strong simmer.
With a strong simmer, simmer for 12-14 minutes for the noodles to boil and be about al dente.
****You don't want to over cook the noodles because they will sit in the hot soup and continue to soften up and you don't want them to turn to mush.
I have a love affair with soups and stews. One thing about making a great chicken soup is to add a little red bell pepper to the soup, like half of one will do wonders. I had a bell pepper medley so all the colored peppers were going to work great!
Additionally a pinch of Thyme and Sage and often a Bay leaf work magic as well for chicken soup. Don't be afraid to add a good amount of black pepper as well.
Finally, a little bit of Lima beans and/or Peas will give that soup a nice vegetable taste that you don't get from just using onion, carrot, and potato. Even if you don't like either one it only takes like one mini can or whatever exists in a can of mixed veggies to really come through in a chicken soup or in a beef vegetable soup/stew.
I hope this helps someone out there make a world glass chicken soup and I that's about it from me today. Back to recuperating for me :)
Last edited:
