New Year.. new soup.
It’s raining, it’s pouring, damp, flooding and just plain ugly weather. Why would I expect anything else in January? I don’t know. Anyway, I need some soup.
Chicken Soup with Veggies and noodles
- 8 chicken thighs, trimmed and cut into small pieces
- 1 onion
- 5 carrots, sliced
- 4 roma tomatoes, chopped
- 5 potatoes, cubed
- frozen peas, broccoli and corn, as needed
- 2 qts chicken stock (Pacific Brand is GF)
- Montreal Steak seasoning
- white pepper
- poultry seasoning
Brown the chicken bits and onion in a stock pot with a small amount of oil. Add all the veggies. Pour on the chicken stock. Add some seasoning to taste. Simmer more or less for a half an hour, or until the potatoes are cooked through.
Adding precooked noodles at the very end makes it just that much yummier. I broke some gf spaghetti noodles into small sections and cooked them up. Gluten free noodles are tricky. Precook them in a separate pan, – and due to science considerations beyond me, they will continue to absorb liquid in the soup.