In my family we eat one pot of soup at least every week and sometimes we don’t mind having it for dinner – that’s partially why I make them thick, with lots of veggies and not that much broth. I try to change up the ingredients to make it a little more fun, but no pot of soup is any good if it doesn’t have any potatoes and beans, well at least we think so.
- 1 chicken breast
- 2 chicken thighs
- 5 medium yukon/yellow potatoes, peeled and cubed
- 1.5 cups noodles
- 1 medium carrot, cubed
- 1 medium onion, cubed
- 1 bell pepper, cubed
- Parsley, chopped
- 1 cup/can cooked mushrooms
- 1 can black beans
- Black Pepper
- 1 clove garlic, peeled, pressed
- Place chicken meat in a large pot. Fill the pot to ¾ full with water, place on a stove and turn to medium high heat and cook for about 40 minutes until the chicken is tender. With a slotted spoon continuously skim the water from impurities. While it's cooking work on the rest of the vegetables.
- In a skillet, over high heat, saute the onions in 3-4 tablespoons oil, constantly mixing with a spoon until golden in color. Add the carrots, bell pepper and saute for another 3-4 minutes. Add a ladle of broth from the pot with the chicken into the skillet, quickly cover with the lid and let the vegetables cook on low for about 7-8 minutes.
- In a separate pot, bring about 2 qts of water to boil. Drop the noodles and cook until al dante. Drain and rinse with warm water.
- Once the chicken is almost ready, drop the cubed potatoes and let them cook until soft, but not falling apart, about 10 minutes.
- When the potatoes are cooked, take out the meat into a separate dish and shred it into small pieces using mixer with a paddle attachment, or two forks.
- Transfer the vegetables from the skillet into the pot, add canned beans, mushrooms, shredded chicken, noodles, salt, pepper (to taste) and garlic. Let the soup come to boil.
- Turn heat off. Add chopped parsley. Serve with a dollop of sour cream.
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