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.
I’m sure that you all know how to make soup, but for those that don’t, here’s how I make mine.
Check out these other Soup recipes:
- Chicken Noodle Soup – A classic chicken noodle soup made in the slow cooker.
- Chicken & Dumplings – Creamy chicken soup with dumplings.
- Hearty Zuppa Toscana – The best copycat recipe.
A simple and hearty soup recipe full of flavors. A flavorsome recipe made with chicken, potatoes, and vegetables.
- 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 3/4 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 1 can canned beans, 1 cup mushrooms, shredded chicken, 1.5 cup noodles, salt, pepper (to taste) and 1 garlic. Let the soup come to boil.
Turn heat off. Add chopped parsley. Serve with a dollop of sour cream.
Soup is even better about an hour or two after cooking.
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I truly enjoy your recipes. They are honest and not fussy. When making chicken soup, my babcia Laura used to put an unpeeled yellow onion in the pot. (Peel off the loose skin and trim the bottom.) This adds flavor and a wonderful rich yellow color to the broth. It has the same effect, at least for color, as adding saffron, but few households I knew as a child could afford saffron. There were always onions. I was well into my thirties before I could buy my first Kashmir saffron. I treasure it for many dishes now. The cooked onion can be peeled and quartered and either served with a dab of butter on the side or used as a garnish.
This soup sounds so good! Does it reheat well? Ad in noodles don’t swell up and take up the water?
Yes it reheats awesome! Any time you have a soup with noodles they will absorb additional water after cooking, so I tend to undercook the noodles a bit before adding them to the soup, that way they won’t be mushy once they absorb that additional liquid.
That soup looks so good, I’m craving a bowl right now 🙂