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…
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)
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…
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.
Step 3: Add 1/2 lb pasta and sliced carrots to the soup pot and continue cooking for 15 min.
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.
Step 5: Season soup with Vegeta, garlic salt, sea salt and pepper. Finally add 3 tbsp of dill and remove from heat!
This recipe was adopted from Natasha’s Kitchen.
Thank You to KitchenAid for partnering on this post!