HEARTY CHICKEN NOODLE SOUP

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One thing I absolutely love cooking is a piping hot soup! I grew up eating a lot of delicious stews and soups, so to me it has always been a comforting dish. This is the time of year a lot of people are catching colds and need something to warm up. Chicken noodle soup is a classic, filled with electrolytes, protein and veggies that is so good for the soul! As a newlywed, and admittedly new to cooking, I’m really into cookware right now! I just love the Toffee Delight KitchenAid nonstick set, it looks gorgeous in our kitchen, extremely easy to clean and very high quality. I took out my set to whip up this recipe, see more below…

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I find a lot of my recipes off Pinterest, and this recipe looked easy enough to try. I added a few more ingredients for flavour but you can get the original source here.

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Here’s what you need:

2 Chicken Breasts (untrimmed)

5 Cups of Chicken Broth (I use organic and low sodium)

10 Cups of Water

Olive Oil to saute veggies

1 Medium Onion, finely chopped

3 Medium Carrots (2 carrots grated, 1 carrot sliced into thin rings)

2 Medium Celery Sticks, finely chopped

1/2 lb Rotini Pasta

3 Tbsp fresh dill

2 Tsp of Vegeta Seasoning

Sea Salt, Pepper & Garlic Salt to taste

*I add a little sprinkle of vinegar and a little chopped fresh garlic to my bowl for taste as well (personal choice)

 

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Step 1: In a large pot, combine 10 cups of water with 5 cups of chicken broth and salt. Bring to a boil then add your chicken breasts and boil for 20 minutes. While that is cooking, follow with Step 2…

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Step 2: In a skillet, sauté onion over olive oil over medium heat until golden, then increase to med/high heat and add carrots, celery and more oil as needed. Stir until soft and golden brown and then add to the soup pot.

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Step 3: Add 1/2 lb pasta and sliced carrots to the soup pot and continue cooking for 15 min.

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Step 4: While the pasta is cooking, remove chicken thighs from the pot and use a fork and knife to shred the chicken. Return the chicken to the pot.

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Step 5: Season soup with Vegeta, garlic salt, sea salt and pepper. Finally add 3 tbsp of dill and remove from heat!

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This recipe was adopted from Natasha’s Kitchen.

Thank You to KitchenAid for partnering on this post!

7 Comments

Emily Joy

Oh my gosh I LOVE this kitchenAid color pallet, too! I was just browsing the cooking section in target and I came across the toffee delight color–I fell in love! I’m waiting to price a set that will suit my needs. Loved your post and your kitchen! Great taste, Stephanie! :)🍵🥂🍾🌸

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Roberta Starr

Ur chicken noodle soup is wonderful
Only thing I would add.
1 tsp poultry seasoning
Pinch of fresh sage
Half punch of thyme
sorta like my chicken dressing without the cornbread and day old bread
The other thing I make for this soup is garlic twist biscuits
Use canned biscuits or make your own..rwistoll out each biscuit cut in half… brush heavily with my garlic spread and bake for 10 min brush one more time…sprinkle with Italian seasoning slightly

Garlic Spread
1tbs minced garlic (I use pickled garlic in produce)
4 tbsp real butter
1 tsp italian seasoning
1/2 tsp oregano

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