I’ve been making a big pot of soup each week for the past 2 weeks now and I’m liking how this is working out. One pot of soup = one week’s worth of lunch. Plus, now that I’m doing some work in the school, it’s nice to have my non-dollar-fifty lunch.
Anyway, I got Roger last week and was excited to test out how he does with soup. First, let me mention that I should have pre-seasoned him first. I used him in his factory-setting pre-seasoned state and ended up with a not too lovely finish on him. So, I guess I’ll be seasoning him a bit more this week.
Even with that minor mishap, the soup turned out wonderfully. It was a bit different from the normal chicken noodle soup I’ve made in the past: creamy, with potatoes and noodles. That combo should be illegal.
Here’s what I did:
Creamy Chicken Noodle
1 tbsp olive oil
1 c Onion, chopped
1 c Cerely, chopped
1 c Carrot, chopped
1/4 c flour
1/2 tsp garlic, minced
1/2 tsp fresh oregano
1 bay leaf
1/4 tsp poultry seasoning
6 c. water
5 chicken bouillon cubes
1 potato, cubed
2 tsp salt
1 c evaporated milk
2 c Rotini
2 c shredded rotisserie chicken
1. Start by pre-heating your dutch oven over medium heat. When warm, add 2 tsp oil. When oil is hot, add in the trifecta and garlic:
2. Saute in oil for about 5 minutes. Then add flour. Saute another minute.
3. Add oregano, bay leaf, poultry seasoning, water, bouillon cubes, potato, and salt.
4. Bring all to a boil, partially cover, reduce heat and cook for 20 minutes.
Well, now that you’ve followed the directions posted above, I’d imagine you’re pretty hungry from the smell of this delicious soup. So go ahead, dig in!
**This was inspired by a Cooking Light recipe: I left some things out and changed some things up. And, I wouldn’t exactly call my recipe ‘light’.