Twisted Chicken Noodle Soup
From DevotedFoodie 13 years ago
- 1hr 30 min to make
- Serves 4
A twist on the classic. This soup offers a spicy note to that comforting classic.
Ingredients
- 1 Package of Spicy cilantro chicken sausage shopping list
- 1 Package of noodles shopping list
- 1QT chicken stock or broth shopping list
- 2 to 3 celery Stalks shopping list
- 2 to 3 carrots shopping list
- 1 Medium to Large onion shopping list
- 3 garlic cloves shopping list
- 1/3 jalapeno pepper shopping list
- 1 Dried Bay Leaf shopping list
- 1/2 tbsp marjoram shopping list
- 1/2 tbsp basil shopping list
- 1 Handful of Fresh cilantro shopping list
- 1 tbsp of olive oil shopping list
- sea salt and freshly ground pepper to taste shopping list
How to make it
- Place a large soup pot over medium to low heat, add olive oil. Once the oil is hot add your chicken sausage. Brown on all sides, cooking for about 15 minutes. In the meantime chop celery, carrots, onion, jalapeno and garlic See Photo. It's best to cut celery, carrots and onion around the same size. Once the chicken sausage has been cooked remove and set aside See Photo. In the same pot, add all your chopped vegetables and spices. Cook for about 7 to 8 minutes, until your vegetables are soft (not browned). Then add stock or broth and bring to a slight boil. Slice the sausage, return it to the pot and bring back to a boil. Then turn down and simmer for 45 minutes to 2 hours, the longer it cooks the more developed the flavors become. Season with salt and pepper to taste, remember unless you're using low sodium chicken stock there is already a good amount of salt in the soup.
- 10 Minutes before serving fill a large pot with water and bring to boil. Add a pinch of salt and noodles, cook for about 7 to 8 minutes until soft or per the directions on package. I prefer egg noodles for this recipe but I do not always have those on hand. This time I used Fusilli noodles with a few Rigatoni thrown in. * Please note you can cook your noodles in the same pot as your soup but I prefer to keep them separate as the noodles do not hold up well (when sitting in soup) for leftovers.*Whether it be a serving bowl or your favorite soup bowl, place desired amount of noodles to soup and then sprinkle with cilantro. I served with garlic toast as my husband always request some type of bread with every meal. If your soup is thicker than you desire you can always thin it out with a cup (or less ) of noodle water, start with less and move up to desired taste.
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