I love when soup is warm and tastes like it came straight from the garden. I couldn’t get enough of this chicken noodle soup not only because of the heart-shaped carrots, but because of the rich flavoring and fresh herbs. This is the most comforting food to eat when you have a cold or are just lounging around watching endless episodes of The Big Bang Theory. This soup was incredibly straightforward to make and will last as leftovers for days. If you still have leftover Thanksgiving turkey, you may want to try substituting that for the chicken.
What You’ll Need:
1. 2 tablespoon olive oil
2. 2 or 3 large carrots
3. 1 medium onion – diced
4. 2 celery stalks, cut
5. 2 stalks fresh thyme
6. 2 bay leaves
7. 4 cups of water with 3-4 tablespoons of chicken bouillon, or chicken broth (All-Natural Swanson works well)
8. 2-3 cups water
9. 1/2 teaspoon vinegar
10. salt and pepper, to taste
11. 2-3 large chicken breasts, cooked [Drizzle with olive oil, salt, pepper, and top with thyme, and cook in oven for 35 minutes]
12. 1/2 pound small pasta
1. Wash and peel a large carrot
2. Cut a wedge in the top of the carrot so that there is a V-shape
3. Peel around the carrots and on the sides so that it resembles a heart, with a sharp-pointed bottom – this will take a lot of peeling
4. Cut the carrot as you normally would, but instead of rounded pieces you have hearts!
How to Make Soup:
1. In a large pot combine: olive oil, carrots, onions, celery, thyme, bay leaves, and a pinch of salt.
2. Cook and stir for about 10-15 minutes until ingredients have softened.
3. Add water and chicken bouillon, with vinegar. Cook until soup is boiling.
4. Add salt and pepper for taste.
5. [Pasta]: In another pot, boil water and make the pasta until al dente.
6. In bowls, add the pasta and shredded or diced chicken.
7. Serve the soup over the pasta and chicken.
~For extra flavoring, add another branch of thyme and let the soup sit with all the ingredients for an extra 5-10 minutes to get a richer flavoring