Tuesday, February 15, 2011

Rustic Chicken Noodle Soup

Well exciting things do happen to little ole house moms every once in while that are just fun for us!  The other night..I just wanted some down time....you know...me...just me and my chair and my computer/tv!  So I sat there and browsed one of m favorite sites www.thepioneerwoman.com  and once again looked at her Tasty Kitchen site that you can get to from her webpage...I decided then and there that 'Rustic Chicken Noodle Soup' just had to be on there!  So I burned the literal midnight oil and learned how to type in recipes using her system...and it was relatively easy.  I was thrilled to see the next day that my recipe had made the blog and was on the first page of the soups page and 4 days later...it was still there!  It was euphoria...I was estatic...my husband was estatic....my dog was estatic!  Heck - I almost jumped out of my chair! 

So today I thought it's time I share the Tasty Kitchen site, give a shout out to Ree Drummond and poste my unconventional Rustic Chicken Noodle Soup Recipe here on my blogs for you!  It has yellow squash and new 'red' potatoes that make this so very filling!  I hope you enjoy it as much as we have.  It snowed here in our part of Texas ONCE AGAIN last week...so I was in the soup mood and with a little hinting from my husband I made chicken noodle soup - my own way!

This is copied straight off the site...cause I am lazy!  So enjoy...make it - rate it and hopefully I will get some thumbs up!

Oh...and thats my first food pic...my husband told me my lace tablecloth was too white...so he suggested some color...tell me what you think?

***Not your ordinary chicken soup. Add the noodles but don’t forget the fresh squash, onions, and red potatoes!
  •  Prep Time 30 Minutes
  • Cook Time 1 Hour
  • Difficulty Easy
  • 1 cup Choppped Red Potatoes
  • 1 cup Onion, Diced
  • 1 cup Sliced Yellow Squash
  • 4 Tablespoons Oil (vegetable Or Canola)
  • 2 cups Chicken, Cooked And Cubed
  • 4 cups Water
  • 1 can (10.75 Oz. Can) Cream Of Chicken Soup
  • 2 cans (14 Oz. Can) Chicken Broth
  • 2 teaspoons Cajun Seasoning
  • ½ teaspoons Garlic Salt
  • 1 teaspoon Lemon Pepper
  • ½ teaspoons Pepper, Ground
  • 1 teaspoon Italian Seasoning
  • 4 Tablespoons Freshly Squeezed Lemon Juice
  • 3 bunches Angel Hair Pasta, Crumbled Into 2 Inch Pieces

Preparation Instructions

Chop potatoes, onions, and the yellow squash. Cook on medium heat with the oil. Pan fry until vegetables are just tender then remove from heat and set aside. While your potatoes, onions and squash cook, chop the cooked chicken into 1-inch cubes. In a large stew pot add the water, cream of chicken soup, chicken broth, Cajun seasoning, garlic salt, lemon pepper, ground pepper, and Italian seasoning. With a with whisk, stir until blended. Add chicken, squash, onions and potatoes. Bring soup to a boil and then bring down to a simmer then cover. Add lemon juice. Cook on a low simmer for 20 minutes. Add angel hair pasta and continue to cook until pasta is tender. Add extra water as needed if soup thickens too much.

Serve with toasted French bread.

This is a warm comfort soup that is unconventional, but oh so good!



This was great with bread buttered and toasted on my paninni press...yum.

Get cooking!


1 comment:

shopannies said...

this sounds awfully good love chicken noodle soup and this type of weather calls for such a delicious recipe