in looking ahead at what to make this week, i had odds and ends to use up, but none that fit into previously tried recipes.....and none that fit exactly into recipes i found online. it was time to get creative!
i had chicken stock, chicken breasts, and onions.....but no egg noodles, and no fresh veggies. so the recipe below is adapted to make use of the pasta i had (keeping it separate from the soup until it is served, to avoid sogginess), and embracing the spicier aspect of the onions and garlic.
we recommend! i would not repeat this exact recipe if mike or i were sick - we would want something milder - but the spiciness added excitement to our weekly meals. success!
"spicy" chicken noodle soup
4 cups of chicken stock
1 cup diced chicken, raw
2 large onions, sliced
1 cup frozen corn
2 T minced garlic
3 bay leaves
1/2 tsp marjoram
1 tsp thyme
1 tsp black pepper
1/4 tsp red pepper flakes
2 tsp olive oil
1 box penne pasta
- sautee onions, garlic, and chicken in olive oil, until onions are clear and chicken is cooked through.
- in separate pot, cook penne pasta; drain and set aside.
- add chicken stock and spices, bring to boil, and then reduce heat and simmer for ~20 minutes.
- add corn, heat through.
serve cooked pasta directly into bowls, with the soup ladled over it. store left-overs separately.