Kentucky Farmhouse Chicken Noodle Soup
"I have changed my Mother's recipe to suit my tastes as an adult, but this soup brings back great memories of cold rainy nights in Kentucky. My Mom used to make chicken noodle soup for us when it was cold outside. So this is my version! Really you can put anything that you have left over in the fridge and I always make a large batch and freeze it in individual servings. Then when its cold here in Colorado, I just defrost my chicken noodle soup and I have a nice warm comforting bowl full!"
- Ready In:
- 1hr 10mins
- Ingredients:
- 18
- Serves:
-
12
ingredients
- 2 tablespoons extra virgin olive oil
- 2 yellow onions, chopped
- 4 garlic cloves, minced
- 3 carrots, peeled and sliced 1/2 inch thick
- 1 sweet potato, peeled and diced 1/2 inch
- 3 celery ribs, sliced 1/2 inch thick
- 15 button mushrooms, washed, and cut into quarters
- 3 (32 ounce) boxes chicken broth
- 4 chicken breasts, cut into bite size pieces
- 1⁄4 cup chopped cilantro
- 2 tablespoons fresh thyme
- 1 1⁄2 ounces fresh basil, chopped
- 2 bay leaves
- 2 teaspoons ground cumin
- 1 pinch of jalepeno chili pepper flakes or 1 pinch red pepper flakes
- 3⁄4 lb farfalle pasta
- 1 teaspoon kosher salt (to taste)
- 2 teaspoons fresh ground pepper (to taste)
directions
- Heat oil in Dutch oven or large pot.
- Add onions and saute until translucent.
- Add garlic and saute for about 1 minute or until you smell the garlic.
- Put the carrots, sweet potato, celery, and mushrooms into the dutch oven. Saute for about 15 minutes or until vegetables are cooked, but not mushy.
- Add the chicken broth and if needed enough water to cover the vegetables.
- Stir in chicken, cilantro, fresh thyme, basil, bay leaves, cumin, pepper flakes, pasta, kosher salt, and fresh ground pepper.
- Bring the soup to a boil. Turn burner to low and allow to simmer covered for about 20 minutes or until pasta is al dente. (Time to cook pasta may differ depending on where you live.).
- Uncover and continue to cook for about 10 minutes or until vegetables are done to your liking.
- Taste soup for seasoning adjustments.
- Serve in bowls with warm crusty bread!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
this soup is wonderful. I made it for my mother-in-law after surgery and she loved it too. Great ingredients. quite the variety, but very tasty.
RECIPE SUBMITTED BY
I live in the healthiest state in the nation good old Colorado! I manage a little downtown shop in our town of Colorado Springs. And my favorite thing in the world to do is cook for my friends and family! Of course why else would I be here. I love good food or what some would call "gourmet" food...I just call it everyday food and wouldn't eat anything else! I love restaurants and devote journals to writing everything good and bad about the restaurants that I eat in...some of my "reviews" would not be appreciated by the chefs, but I tell it how it is! I despise going to restaurants and paying money for food that I can simply make at home. I am so happy to find this website, because I have been attempting to count calories, but I find it impossible with all of the crazy things that I enjoy making...now it looks like there is going to be a way for me to do this and continue doing what I love which is COOKING!
