Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Sunday, November 13, 2011

Creamy Italian Chicken Noodle Soup

I made this soup last Sunday and then enjoyed the leftovers for several days' lunch. My husband fussed about it, didn't really enjoy it -- but then, he's really not a soup guy. Steak, potatoes, salad? Yes. Soup? No. Don't pay any attention to his opinion. This soup was wonderful and the kids enjoyed it too, even though it had "green stuff" in it. My son's girlfriend really raved about it, but then she's a college freshman living in a dorm and has a great new appreciation for anything that doesn't come in a can or freezer box. ;-)

It's a super easy recipe, though I can't say it's a particularly healthy with all that half & half. I guess if you're just having a light supper of soup and salad, however, it's not that bad. The recipe came from Taste of Home Cooking (not to be confused with Taste of Home) and I modified quite a bit. First, I did not use gnocchi -- that sounded way too heavy -- hence the new name. Second, I was cooking a whole chicken so I made my own broth, but you could certainly use canned broth and a rotisserie chicken for a short cut. Third, I doubled the butter, flour, chicken broth and parsley for the extra quantity. It stretched nicely. And tasted great leftover.

Creamy Italian Chicken Noodle Soup
 serves 8

1 1/2 cups ditalini or other smallish pasta
1/2 cup butter
1 medium onion, finely diced
2 ribs celery, finely diced
2 carrots, peeled and shredded
2 garlic cloves, minced
1/2 cup flour
2 cups half and half
2 cups milk
2 chicken breasts, cooked and diced (I shredded mine is small bits and I like that texture instead of chunks)
4 cups chicken broth
1 cup fresh spinach, coarsely chopped
1 teaspoon fresh thyme, minced
2 T. fresh parsley, minced
salt and pepper to taste
Freshly grated Parmesan cheese

Cook and drain pasta. Set aside.

Heat butter over medium heat in a Dutch oven. Saute the onion, celery, carrot and garlic until the onion is translucent. Add the flour and cook for about a minute. Add the half and half and milk. Bring to a simmer, then add the chicken.

Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked  pasta, spinach, and seasonings, then simmer until soup is heated through.

Serve with crusty bread for dipping.

Source: modified from Taste of Home Cooking


Barb, sfo said...

YUM, that looks delicious! They're not soup eaters around here either, but it would be great for my lunches.

Crafty P said...

sounds wonderful - I have everything I need in my fridge as I just made chicken stock, too! thanks so much!

Linda said...

Oh, boy! Soup! I'm going to be making this VERY soon! Thanks, Barbara! :)

E.Clare said...

I made this soup tonight and it was so yum! It is summer here in Australia but I felt like soup:) Thanks for sharing - I really enjoy your blog.