Monday, October 15, 2012

Italian Chicken Noodle Soup

This is a super fast, super cheap, super yummy, super soup and one of my new favorites!  I found this recipe on Pearls, Handcuffs, and Happy hour and just knew I had to try it.  I love soups and with it finally feeling like fall I was ready for some warm comfort.  I modified her recipe some to make it faster and cheaper but if you would like the original you can find it here.

Ok here we go this soup is very quick to put together and it just gets better as you eat it.  It also heats up well, for left overs.

-1 bag of frozen stir fry mix that contains onions and a variety of peppers (thaw in the refrigerator a few hours before or the day before)
-2 tbs of dried oregano
-1 tbs cheyenne pepper
-1 tbs of olive oil
-2 cans (28oz) of diced tomatoes with garlic, oregano, onion (I used Hunts)
-8 cups of chicken stock (about 1 1/2 large boxes I used Swanson reduced sodium)
-Rotisserie chicken with the meat pulled off
-box of small noodles (I used small shells but wanted the Ditalini)
-1 3/4 cup heavy cream
-bag of shredded Italian cheese or shredded Parmesan

*I only used two pots for this dish but to make it a one pot wonder just cook your noodles first and then leave them in the colander until you are ready to add them to the soup.

In a medium pot cook your pasta till not quite done.  My shells called for 8 minutes but I stopped cooking at 6 minutes so they could finish cooking a bit in the soup but they would not get mushy.  No one wants mushy noodles.

Ok in a large pot add 1 tbs oil and 2 tbs dried oregano.  Stir just until it smells good, just a few seconds.  Then add the bag of onions and peppers and cook until soft about 10 to 15 minutes.  Next add the stock and tomatoes and cheyenne.  Bring soup mix to a boil and then add the chicken and reduce to a simmer.  Simmer for just a few minutes then remove from heat and add noodles and stir in the cream. 

Now ladle it into a bowl and top with as much cheese ( I love cheese so don't judge my portion) as you would like and enjoy.  It is rich and creamy and oh so good.  It really seems to get better with each bite. 

Yum doesn't that look great!  I also think it would be yummy even with out the cream added.  So if you are watching your waist add less cream or none at all but I do feel it is worth the splurge. 

I do apologize for the pictures but I had already eaten a bowl full before I remembered to get a picture.  It really is that good.  Enjoy and thanks again to Pearls, Handcuffs, and Happy Hour for the inspiration. 
Oh and the soup shouldn't cost more than about $12 to make and it fed 6 people with left overs so I would say around a dollar per serving.  (Which we probably consumed way more than a serving.)

Linking to some of these great parties


  1. This looks so scrumptious! Thanks for linking up last week, we'd love to have you back!

    1. Thanks so much it really was oh so good!!

    2. Oh and I will be trying your blender rolls this weekend they look great!!