Cold again here in New Jersey and very windy so time for SOUP! I made a huge batch of chicken noodle soup and used the ever amazing Al Dente Pasta Company’s fusilli carba nada pasta! It is by far the best low carb pasta I have ever had. This soup has bone broth, chicken, peas, carrots, celery and more! A little dap of tomato paste does the trick too!
I first sautéed garlic, onion, carrots and celery then added the chicken and cooked about 5 minutes added everything else including the noodles covered and let it go for about 25 minutes then uncovered tasted and seasoned some more! That is key to a good soup taste and adjusting the seasonings. A sprinkle of parm cheese on top always adds such a good flavor. What soup is your favorite soup? This is like a warm hug and filling, I am a sucker for cream soups though. My favorite is a good creamy of broccoli soup!
If you decide to give this a try let me know what you think!!! Stay warm!
What We Need:
4 Cups diced chicken breast
1 Cup diced carrots
¼ Cup diced celery
¼ Cup diced onion
1/4 cup corn (optional)
1/4 Cup peas (optional)
4-6 Cups Chicken broth
4 Tbs Butter
2 TBs olive oil
2 Cloves crushed garlic
Half a Bag of Carba-nada Noodles
1 Tbs paprika
3 Tbs Italian seasoning
¼ Cup parmesan cheese
Salt and pepper to taste
What We Do:
In a stock pot melt butter add onions, garlic, carrots and celery. In another skillet heat oil and sear the chicken sprinkle with some salt and pepper. Cook about 6 minutes
Cook the veggies in the stock pot until they start to caramelize about 8 minutes. Add chicken, broth, and pasta to the stockpot. Mix well and add seasonings. Simmer on medium covered for 25 minutes.
Taste and adjust seasonings to your liking.
NOTE: your choice of low carb pasta works I prefer the Carba- Nada purchased off amazon
Nikki's Low Carb Cooking 