Classic Chicken Noodle Soup
Assemble this soup in your crock pot in the morning and let it cook on low all day. Then, pat yourself on the back when you come home to the rejuvenating aroma of chicken, oregano, rosemary, and thyme. Nothing heals the soul like chicken noodle soup.
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds chicken, cubed
- 2 leeks, thinly sliced
- 4 cloves garlic, chopped
- 1 tablespoon salted butter
- 8 oz. small Portabello mushrooms, sliced
- 1 cup dry white wine
- 2 cans (14 ounces each) chicken stock
- 2 medium zucchini, sliced
- 3 spinach noodles or nests (about 4 ounces)
- 1 can (10 ounces) diced tomatoes with green chiles
- 1 package soup blend herbs, chopped (includes 2 tablespoons oregano, 2 tablespoon rosemary and 2 tablespoons thyme)
- salt and pepper to taste
Instructions
- In a 3 qt. Saucepan, cook chicken in the olive oil over medium high heat for 5 minutes.
- Transfer to a platter.
- Soak leeks in warm water for 10 minutes, drain thoroughly.
- Add to the saucepan, along with the garlic and butter.
- Sauté for 5 minutes, then add the mushrooms and sauté for 5 minutes.
- Pour in the wine, chicken stock and add the chicken.
- Bring to a boil; cover and simmer for 30 minutes or more.
- Add the zucchini, pasta, tomatoes and fresh Soup Blend herbs.
- Salt and pepper to taste.
- Simmer for 20 minutes.
- Serve with freshly grated Parmesan cheese.
Quick Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Time: 60 minutes
Servings: 8
