Sam's Chicken Spaghetti Soup!

Hi My Loves!!

We got a rotisserie chicken and had some left over breast meat that I wanted to use up, so I decided to make some homemade Chicken Noodle Soup :) I normally don't like chicken noodle soup but this one turned out so yummy! We all loved it! 

I told you guys on facebook, if it turned out I would post the recipe so here you go :)

INGREDIENTS:

2-3 Tbsp Extra Virgin Olive Oil

1 White Onion Diced

3 Cloves of Garlic Minced

6 Organic Peeled Carrots (Cut in Half Length Wise and then in 1/2 inch pieces)

6 Celery Stalks (Cut in Half Length Wise and then in 1/2 inch pieces)

5 Cans (about 10 cups) of Swanson Low Sodium Chicken Broth

4 Cups of Water ( I added this after I added the spaghetti... just keep an eye on it, it depends on how much broth you want)

Rotisserie Chicken Breasts (I used both breasts and just tore them into bits with my fingers, I like them more natural feeling, than cubed)

Thin Spaghetti (I broke mine into 3 inch pieces, they were a bit long so I would go with 1 inch pieces)

Parsley (to taste)

Basil (to taste)

Salt & Pepper (to taste)

Any kind of cheese to grate over the top when it's ready to serve ( I used Cabots Extra Sharp Cheddar Cheese)

DIRECTIONS:

1. Get a nice big pot and put your olive oil in :)

2. Dice your onions and add to pot and put on medium heat

3. Chop your carrots and add to pot (keep stirring your onions and carrots in between the next steps)

4. Mince your garlic and add to pot and cook all the ingredients so far on medium high heat for about 5-10 minutes or until onions are transparent

5. Chop Celery and add to pot

6. Add chicken broth and parsley, basil, salt and pepper.

7. Add chicken and stir

8. Bring to a boil and cover it and let sit for about 10-15 minutes on medium to high heat.... you want to make sure the celery and carrots are soft and not all crunchy :)

9. Bring heat down to low/medium, give it a stir every now and then and put the lid on and wait ;)

10. About 10-15 minutes before you are ready to serve, add your spaghetti or any other pasta you like and when it's al dente, you are done!! WOOHOO!!

I started cooking mine at 5pm.... When Jay got home from work I added the pasta while he got his comfy's on etc..... and then BS came over and we ate at 7pm. So all together the soup took about 2 hours to make ;) Obviously you don't have to leave it that long, you just want to make sure all the veggies are cooked and not hard any more ;) But I find with soup's that the longer it sits, the better it tastes. Serve with some warm french bread and you have a super yummy meal that wasn't too hard to make ;) It was sooooo yummy and super filling too :) Normally I hate chicken noodle soup, but I loved this one.... I know exactly what kind of chicken was put into it, not all those nasty chunks of chicken that you don't know where it came from, they are all slimy and sick.... YUCK! :/

Hope you like my recipe!

If you do make it, please let me know how it turns out and post a picture on my facebook page :)

MY FACEBOOK PAGE.... CLICK HERE :)

Thanks for reading!!

Happy Saturday!

Sam

xxx

Sam's Homemade "What's Left in the Kitchen" Soup!

Hi My Loves!

I had some beef broth that I had been wanting to use up for a while now, so I decided last night to make some homemade soup. I basically just used whatever we had left in our cupboards and fridge, I didn't follow a recipe, just winged it ;) LOL

It turned out soooooo yummy! I was nervous it wasn't going to be that yummy but it was so good! Jay is not really much of a soup person and he said he really loved it, so that's always a good sign :) I posted this picture last night and a few people asked for the recipe, so here it is!

The finished result! I topped it off with Cabots Extra Sharp Cheddar Cheese ;) YUM!

INGREDIENTS:

About 3 tbsp Extra Virgin Olive Oil ( i didn't measure so I'm not sure)

3 Garlic Cloves

1/2 White Onion

6 Organic Carrots (peeled)

3 Russet Potatoes (peeled)

4 Tomatoes (we like on the vine)

6? Cups of Water (again I just added it as I went)

1 Can Low Sodium Beef Broth

1 Can Tomato Paste

1 Can Low Sodium Kidney Beans

1/2 lb Pasta Shells

Sweet Basil (to taste)

Oregano (to taste)

Salt & Pepper (to taste)

1. Get a big pot ready!

2. Dice your onion 

3. Peel your carrots and potatoes and get them chopped up into small chunks (however you like)

4. Chop your garlic and tomatoes (i diced the tomatoes)

5. Add your onions and carrots to pot with the olive oil on medium high heat and cook for about 5 minutes until onions become more transparent

6. Add potatoes, garlic & tomatoes to pot

7. Add the rest of the ingredients to the pot and bring to a boil and stir. You might want to add more water ( i have no idea the measurements because I kept adding more as it cooked because the potatoes and pasta will absorb the water, so just keep checking, you can always add more)

8. Bring to a boil and then simmer, stirring occasionally and checking to see if you need to add more water for about 35- 40 minutes. Just keep checking to see if the carrots, potatoes and pasta shells are cooked :) I put the lid on about 1/2 way through.

9. Grate some of your favorite cheese, serve up your soup and add to the top :)

10. Enjoy the warm goodness!!!

I was really surprised how filling this was for a soup. I think because of the olive oil, potatoes and pasta, it made it such a warm, hearty meal that filled Jay up too :) This made enough for us plus a big huge tupperware full of leftovers and another tupperware for Jay to take to work today, so quite a lot! I would say it could easily feed a family of 4 or 5. 

I hope you guys like my soup!!

Please let me know if you make it and how you liked it :) Post a picture on my facebook page so I can see! 

Thanks for reading!

Happy Friday!!! 

Hope you all have a lovely weekend!

Sam

xxx