Chicken Dinner Lunch Soups & Salads

Not Your Grandmother’s Chicken Soup

Not Your Grandmother's Chicken Soup 0
This healthy and delicious chicken soup is the perfect dish to make anytime of the year. It is also a great recipe to make for your loved ones when they’re sick.

There are two reasons why this is Not Your Grandmother’s Chicken Soup,  I am using a different to cook the soup and adding two ingredients, mushrooms and white squash.  Mushrooms are a great source of vitamin D, and the white squash makes the soup creamy without having to add any cream.

I hope you’ll try this recipe and enjoy it!

Prep Time: 20 minutes

Cook Time: 90 minutes

Serves: 4

Ingredients

1 lb of Chicken Breast
8 oz of Sliced Mushrooms
1 Small Onion Chopped
2 Carrots Cubed
2 Sticks of Celery Cubed
1 White Squash Cubed
1 Tea Spoon of Fresh Oregano
1 Tea Spoon of Fresh Thyme
2 Table Spoons of Olive Oil
1 Cube of Knorr Bouillon Chicken Flavor
Salt and Pepper to Taste
1/2 Tea Spoon of Ground Ginger
1/2 Tea Spoon of Dried Oregano
1 1/2 cups of egg-noodle
7 Cups of Water

Directions:

Not Your Grandmother's Chicken Soup 1
Using a large pot or Dutch oven, heat up 1 table spoon of olive oil and the sauté mushrooms for 3 to 5 minutes until they’re tender

Not Your Grandmother's Chicken Soup 2
While the mushrooms are being sautéed, season the chicken on both side with salt, pepper, ground ginger and dried oregano

Not Your Grandmother's Chicken Soup 4
Remove the mushrooms from the pot and set aside, then sear the chicken on both sides.

Not Your Grandmother's Chicken Soup 5
Remove chicken from the pan once you get a nice golden crust and set it on a cutting board. Don’t worry about the chicken being cooked. we will finish cooking it in a little bit.

Not Your Grandmother's Chicken Soup 6
Add the second table spoon of olive oil to the pot, then add onions, carrots, celery and Knorr Bouillon. Season with salt and pepper and cook for 5 minutes

Not Your Grandmother's Chicken Soup 7
Add the white squash and cook again for another 5 minutes

Not Your Grandmother's Chicken Soup 8
While the vegetable are being sautéed, cut the chicken into 1/2 inch cubes. You will notice the chicken is not cooked

Not Your Grandmother's Chicken Soup 9
Add the cubed chicken, fresh oregano and thyme to the pot

Not Your Grandmother's Chicken Soup 10
Add the water. I use 7 cups of water for good luck, but you can use a little less or more (6 or 8 cups) depending on how much broth you want. But you want to stay within the 6-8 cups range to get a nice hearty soup

Not Your Grandmother's Chicken Soup 11
Cover the pot and cook the soup on low medium heat for 45 mns to an hour

Not Your Grandmother's Chicken Soup 12

Add the egg-noodles and cook them according to directions. Usually about 10 minutes

Not Your Grandmother's Chicken Soup 13

Once the egg-nodles are cooked, add the mushrooms and mix them into the soup gently

Not Your Grandmother's Chicken Soup 14
Cook for another 2 to 3 minutes, just enough time to heat up the mushrooms

Not Your Grandmother's Chicken Soup 15
Serve the soup hot with bread!

Not Your Grandmother's Chicken Soup
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Serves: 4
Ingredients
  • 1 lb of Chicken Breast
  • 8 oz of Sliced Mushrooms
  • 1 Small Onion Chopped
  • 2 Carrots Cubed
  • 2 Sticks of Celery Cubed
  • 1 White Squash Cubed
  • 1 Tea Spoon of Fresh Oregano
  • 1 Tea Spoon of Fresh Thyme
  • 2 Table Spoons of Olive Oil
  • 1 Cube of Knorr Bouillon Chicken Flavor
  • Salt and Pepper to Taste
  • ½ Tea Spoon of Ground Ginger
  • ½ Tea Spoon of Dried Oregano
  • 1½ cups of egg-noodle
  • 7 Cups of Water
Directions
  1. Using a large pot or Dutch oven, heat up 1 table spoon of olive oil and the sauté mushrooms for 3 to 5 minutes until they’re tender
  2. While the mushrooms are being sautéed, season the chicken breast on both side with salt, pepper, ground ginger and dried oregano
  3. Remove the mushrooms from the pot and set aside, then sear the chicken on both sides
  4. Remove chicken from the pan once you get a nice golden crust and set it on a cutting board. Don’t worry about the chicken being cooked. we will finish cooking it in a little bit
  5. Add the second table spoon of olive oil to the pot, then add onions, carrots, celery and Knorr Bouillon. Season with salt and pepper and cook for 5 minutes
  6. Add the white squash and cook again for another 5 minutes
  7. While the vegetable are being sautéed, cut the chicken into ½ inch cubes. You will notice the chicken is not fully cooked
  8. Add the cubed chicken, fresh oregano and thyme to the pot
  9. Add the water. I use 7 cups of water for good luck, but you can use a little less or more (6 or 8 cups) depending on how much broth you want. But you want to stay within the 6-8 cups range to get a nice hearty soup
  10. cover the pot and cook the soup on low medium heat for 45 mns to an hour
  11. Add the egg-noodles and cook them according to directions. Usually about 10 minutes
  12. Once the egg-nodles are cooked, add the mushrooms and mix them into the soup gently
  13. Cook for another 2 to 3 minutes, just enough time to heat up the mushrooms
  14. Serve the soup hot with bread

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