chicken soup for the [cold] soul

sorry for the iphone piccy .. i was on deaths door step when i made this & so busting out the big girl camera was just not happening :) 

this soup actually came together quite nicely .. a lot nicer than i thought! literally, we pulled stuff out of the fridge that needed to be eaten [a.k.a. our left over relish tray from thanksgiving] & made a one-pot-wonder kind of soup. it's kind of creamy too - which is my favorite lately .. #pregnancycravings at their best. 

ingredients :
6 TBSP better than bouillon
2.5 quarts of water [bust out the big pot momma!]
2 cups half & half [you can also use whole milk + butter. just add 4 tsp of melted butter to a cup & then fill the rest of the cup with milk to yield 1 cup. set aside to cool]
about 2 cups carrots, chopped
about 2 cups celery, chopped 
1/2 cup red onion, minced [we only had a red onion, which i usually don't put in soup but it actually turned out yummy!]
about 2 TBSP dried thyme
about 2 TBSP dried oregano 
about 1 TBSP dried rosemary 
salt & pepper to taste 
1 package thin spaghetti noodles 
2-3 chicken breasts, cooked & shredded 

directions : 
fill up a large pot with 2.5 quarts of water, dissolve the better than bouillon & bring to a boil 
add in the onion, carrots & celery & let simmer for a while.
start cooking the chicken - we seasoned lightly with salt & pepper 
when chicken is done, shred & add into vegetable & broth mixture
add in noodles & cook until al dente 
add in the half & half 

serve & enjoy! 

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