I really liked this soup and I'm pretty picky about chicken-noodle soups - the consistency has to be right and the noodles can't be soggy. This was just a little spicy, which is always good in my book.
You need:
5 celery ribs
4 medium carrots, peeled
1 large onion
2 medium potatoes, peeled
1 (14 ounce) can whole peeled Italian tomatoes
1 rotisserie chicken
2 garlic cloves, finely chopped
2 large cans of chicken broth
cajun seasoning
salt and pepper
short pasta
- Dice celery, carrots, onion, and potatoes into 1/4-inch pieces.
- Chop tomatoes; reserve all juice.
- Place vegetables, tomatoes with their juice, chicken pieces, and garlic in a stockpot.
- Add water. Season with salt, pepper, and Cajun seasoning.
- Slowly bring soup to a boil over low heat.
- Skim off foam that rises to the surface; may have to skim 2 or 3 times.
- Partially cover pot and simmer 2 hours.
- Mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher.
- Notes: Soup is best served the day after it is made.
This made enough for probably 8 servings, so we'll have soup for a while. Probably will freeze some!
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