Spicy Chicken Noodle
Soup Recipe Created by Ruth Paget
One
of my favorite teachers told me that chicken noodle soup was penicillin at Cass
Technical High School in Detroit and to eat a lot of it, so I would not get
sick.
I
love pasta and load this soup up with it.
I cook the pasta to mush not al dente style in this comfort food soup.
Now
that I live in California, I also spice this soup up with Anaheim peppers. ¼ cup of spicy salsa also works at the end for
a spicy kick.
Serves
4
Ingredients:
-1
large tablespoon olive oil
-1
large, peeled, and chopped onion
-1
teaspoon dry garlic
-2
(32-ouncce) containers chicken stock
-1
cup peeled and sliced carrots
-1
cup sliced celery
-32
ounces waters
-2
cups rotini pasta
-1
sliced Anaheim pepper (optional)
Steps:
1-Sauté
the onion and garlic in olive oil for 5 minutes in a soup pot.
2-Add
the rest of the ingredients to the soup pot except the Anaheim pepper and bring
soup to a boil. Let boil for 30 minutes.
3-Slide
the Anaheim peppers into the soup, if using, and serve.
A
dollop of sour cream tastes good with this soup.
Bon
Appétit!
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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