Southwestern Chicken Noodle Soup

I hope everyone enjoyed the holidays - I certainly did.  I've been cooking up a storm so stay tuned for lots of yummy posts.  Let's start with Tina's Crazy Cooking Challenge.  This month's challenge - Chicken Noodle Soup.   I make my own chicken noodle soup often, so it felt a bit odd searching the internet for someone else's recipe to make, but I knew I found the one I wanted to try when I stumbled upon a blog called My Big Fat Geek Recipes. The Southwestern Chicken Noodle Soup sounded so good.  Let me say this, it did not disappoint - very, very tasty.  I'll definitely be making this one again.

This soup is made in a slow cooker, but it can easily be made on the stove top if time is limited.  To further reduce cooking time, serve with tortilla chips or corn chips instead of taking the time to cook pasta.  And feel free to use leftover cooked chicken if you have it (hint - or pick up a rotisserie chicken).  Add the cooked chicken to the soup just before serving; long enough to heat it through. Also consider changing the vegetables to suit your family, and/or add beans, cheddar cheese, and a dollop of sour cream.  

Items used to make this recipe:

(affiliate links)

• Mrs. Dash Southwest Chipotle Seasoning https://amzn.to/2C4byLR

• Mrs. Dash Original Fiesta Lime Seasoning https://amzn.to/2SF9MHV

• Mrs. Dash 4-Flavor Combo https://amzn.to/2RdEc7x

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Southwestern Chicken Noodle Soup

makes 10-12 servings

Printable Recipe 

Ingredients

• 4-5 boneless chicken thighs, cut into bite size pieces

• 3 large carrots, chopped

• 4 stalks celery, chopped

• 1 medium onion, chopped

• 1/2 cup frozen corn

• 1/2 cup frozen peas

• 1/2 cup frozen green beans

• 1 tablespoon minced garlic

• 15-ounce can diced tomatoes (no need to drain the juice)

• 8 cups water

• 1/2 teaspoon ground pepper

• 1 tablespoon Kosher salt

• 1 1/2 tablespoons Mrs. Dash Southwestern Seasoning Blend

• 1 1/2 tablespoons Mrs. Fiesta Lime Seasoning Blend

• Cooked noodles, reserved

Directions

1. Place all the ingredients except the pasta in a slow cooker and cook on high for 6 hours.

2. Add cooked pasta to bowls just before serving.

Notes

• I at least doubled the vegetables. 

• Also, I initially was tempted to use homemade chicken stock instead of water, fearing the finished soup wouldn't have enough flavor, but the seasoning blends, onions, and garlic provide plenty of flavor. 

Feisty Sun-dried Tomato Soup

Yesterday I found a must make recipe for Sun-dried Tomato Soup on one of my favorite blogs, One Perfect Bite.  Mary's blog is full of wonderful recipes, tempting photos, and entertaining commentary - if you haven't yet stumbled upon it, I recommend you visit soon.

But I digress.  This soup began as a recipe Mary's husband had clipped from Food and Wine magazine.  He couldn't wait to try the recipe, and neither could I, but I had to make a few adjustments based on the ingredients I had in my pantry.  1) I didn't have any fresh thyme, only dried, and 2) instead of a 14.5 oz can of diced tomatoes, I only had a 10 oz can of mild Ro-Tel tomatoes.  Not wanting to take time to run to the store, I used what I had on hand and adjusted the amount of tomato paste and chicken stock the recipe called for.  I'm so pleased with the results that I doubt I'll ever make the original recipe.  If you like the flavors of the southwest and don't mind a little heat, this is the soup for you - Eeehaaa!

Feisty Sun-Dried Tomato Soup

makes 4 servings

Printable Recipe

Ingredients

• 1 tablespoon unsalted butter

• 1 tablespoon extra-virgin olive oil

• 1 small onion, chopped

• 1 garlic clove, sliced

• 1/2 cup oil-packed sun-dried tomatoes, drained and coarsely chopped (use kitchen shears)

• 10 oz can mild Ro-Tel tomatoes, drained but juices reserved

• 20 oz chicken broth

• 2 thyme sprigs (or 1/4 teaspoon dried)

• salt and freshly ground pepper to taste

• 2 tablespoons concentrated sun-dried tomato paste (or canned tomato paste)

• 1/4 cup heavy cream

Directions

1. Saute onions and garlic in butter and olive oil, over med-high heat, for 4 minutes.

2. Add sun-dried tomatoes, drained Ro-Tel tomatoes, tomato paste, and thyme; cook for several minutes; stirring frequently.

3. Add reserved tomato juice and chicken broth.

4. Bring to a boil; reduce heat and simmer until vegetables are very soft, about 20 minutes.

5. Transfer small batches of soup to a blender and puree.

6. Return to pot and warm over low heat.

7. Stir in heavy cream and check seasoning.

8. Add more chicken stock if you like your soup thinner.

recipe inspired by One Perfect Bite