Soups on!
I think soup has a bit of a bad reputation. Sure, heating up a can of soup is quick and easy, but they all kind of taste the same as each other. I used to think that making soup was intimidating and would take all day. Over the years, I have found that I can make a good, hearty, flavorful soup in just about 30 minutes.
To make this soup on a weeknight, I like to use rotisserie chicken from the store. It speeds up the cooking process and lends extra flavor to the broth. Using fresh vegetables gave the soup a more vibrant flavor.
I also wanted to use a heartier noodle with ridges, so they wouldn’t lose their shape too quickly. Don’t forget to serve it with some crusty bread!
Chicken – I used rotisserie chicken, but you can always boil and shred chicken breast or thighs to add to this soup
Noodles – use a heartier noodle, like Cavatappi so they do not overcook in the broth
Milk – I used whole milk, but you could always add some heavy cream to this soup to make it creamier
The basics….
- Cook the fresh cherry tomatoes until the start to burst
- Allow the tomato paste and spices to cook down before adding the broth
- Add the chicken broth and let it come up to a boil; add pasta
- Marry the hot broth with the cold milk by spooning a ladle full into the milk
- Once the pasta is al dente, add the chicken, spinach, and milk
- Finish the soup off the shredded parmesan cheese
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Italian Chicken Noodle Soup
Ingredients
Equipment
Method
- In a Dutch oven or stockpot, heat olive oil and add cherry tomatoes. Cook for 5 minutes until cherry tomatoes are ready to burst
- Using a potato masher, mash cherry tomatoes to break them down
- Add tomato paste, Italian seasoning, dried minced onions, salt, and pepper to tomatoes. Let the tomato paste cook down.
- Add chicken broth to pot and bring to boil
- Once the broth is boiling add 1 ladle of the broth to the 2 cups of whole milk and set the milk aside
- Add noodles to broth and cook until al dente, 8-10 minutes
- Once noodles are al dente, add chicken, spinach and milk to the pot
- Allow soup to come back up to a boil and stir in parmesan cheese
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