Spicy Chicken Noodle Soup with Winter Veggie Medley

It feels like winter in San Diego. It’s briefly dipped into the 60 degree range and gasp! last week it rained! The usual items have occurred- car wrecks on the freeway, hours spent figuring out where you put your 1 umbrella you use twice a year, and of course a head cold. Yes, this is San Diego’s winter. It will likely last 10-15 days and in the meantime us natives will be forced to hunker-down and ride it out.

With that in mind, I couldn’t think of a better recipe to make. This is one of my all-time most requested dishes. It’s not the kind of dish that you are likely to whisk home and whip up on a weeknight, at least not if you have children. I personally find a dish that requires chopping lots of veggies somewhat tedious. The truth is this soup is actually better the longer it sits. I always make up a batch thinking I’ll freeze some up for an emergency, there never seems to be any left. I have too many people on my “next time you make that would you PLEASE bring me a bowl” list. I can promise you though, once you make it you will never make an other chicken noodle soup again. This recipe is perfect as a get well present to someone you love who is sick.

Spicy Chicken Noodle Soup with Winter Veggie Medley

1 store-bought Rotisserie chicken 2-3 lbs, shredded into bite size pieces

12 oz egg noodles

3 1 qt boxes of Chicken Stock or Broth (preferably organic)

1 c. chopped onion

1/2 C. chopped carrot

9 minced garlic cloves

3 C. Assorted winter vegetables (chard, kale, leek, zucchini, cabbage,etc)

1 C. fresh baby spinach

1 Tbl Emeril’s Bayou Blast or Essence (no substitution)

4 bay leaves

1/4 tsp. crushed red pepper flakes

Fresh chopped parsley for garnish (optional)

Tabasco or Louisiana hot sauce for extra heat (optional)

Olive Oil

In an 8qt or larger pot, drizzle some olive oil and saute chopped onions and carrots for 4-5 min. Add 3 C. chopped and assorted winter veggies (unless you are using spinach and cabbage add those with noodles) and garlic. Add the cooked, shredded chicken and 1 Tbl Emeril’s Bayou Blast and 1/4 tsp red pepper flakes. Saute all items together for 5 minutes. Add 1 C. baby spinach and 4 bay leaves and saute 1 minute more. Add 3 qts of the chicken stock or broth and let come to a boil. Add the 12 oz egg noodles and simmer for 8-10 minutes or according to package directions for al dente. When the noodles are al dente, remove from heat and cover soup for up to 2 hours. Reheat 1 bowl at a time in the microwave. Garnish with fresh chopped parsley and hot sauce for maximum effect.

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