Tuesday, January 4, 2011
Chicken "Noodle" Soup
Another soup recipe? Yes! When it's cold outside and you have a husband that comes home late from a long day of training, you need to cook something that can simmer for a while... This was pretty darn good too!
Here's what you'll need:
2 Tbsp Butter or Ghee
1 Tbsp Bacon Fat (optional, but very great for adding taste!)
1 Tbsp Oregano
1 Tea Dried Parsley
Salt & Pepper to taste
1 box (8 cups) chicken broth
2-3 chicken breasts, chopped
2-3 carrots, chopped
1/2 large white or yellow onion, chopped
5 cloves of garlic, chopped
1/2 c chopped celery** I used the middle leafy part because it has good flavor
1 zucchini, chopped
Spaghetti Squash- as much as you'd like.
Start by baking your Spaghetti Squash- Preheat the oven to 375, Slice it lengthwise and place it on a greased cookie sheet, rind side facing up. Bake for 30 minutes and set aside. When the squash is cool, first remove the seeds and slimy middle parts, then "noodle" it by scraping the walls of the squash with a fork. A medium to large squash will make about 6 cups of "noodles", I only used about 2 cups for this recipe.
Get a large pot and heat up the butter and bacon fat. Once it is melted, add the onions, garlic, carrots and chicken to the pot. Next, add all of your seasonings: salt, pepper, oregano, parsley. Saute the chicken and veggies until the chicken appears to be about done, approximately 20 minutes. Next, reduce the heat of the burner to a low-medium and add chicken broth and celery. Let the soup simmer for about 30 more minutes. About 15 minutes into the simmer, add the zucchini and spaghetti squash. Keep an eye and give the soup a stir here and there.