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Home » Blog » Cold Days, Warm Soup

in Recipe Box

Cold Days, Warm Soup

Why did the chicken cross the road? To get a cup of this soup!

We’ve just begun to get some real fall weather here in the south and that always stirs up longings for soups, chowders, stews & chili. This soup recipe is a family favorite from the Pampered Chef “Kids in the Kitchen” cookbook that’s no longer in print. We always double it and these days, there isn’t a bit left over. It’s great for using leftover chicken or rotisserie chicken when it’s on sale. I also add a fresh pressed clove of garlic to the step with the onion.

Chicken Riddle Soup

1 small onion, chopped
2 medium carrots
2 celery stalks
2 tablespoons snipped parsley
3/4 pound boneless, skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 garlic clove
2 packages chicken-flavor ramen noodle soup
5 – 6 cups water
Finely chop onion.
Peel carrots. Crinkle cut carrots and celery into 1/4″ thick slices. Snip parsley and set aside.
Cut chicken into small cubes.
Lightly spray large casserole with vegetable oil. Heat pan over medium high heat 3 minutes. Add chicken cubes, onion, salt and pepper. Press garlic into pan. Cook and stir 3-4 minutes or until chicken is no longer pink.
Stir in carrots, celery, seasoning packets from ramen noodles and water. Bring soup to a boil. Reduce heat to low and cover. Simmer 15 minutes.
Break noodles into small pieces and stir into simmering soup. Increase heat to medium and cook 3 minutes, stirring occasionally.
Just before serving stir in parsley.
Serves 4-6

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Filed Under: Recipe Box Tagged With: chicken riddle soup

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Comments

  1. Tricia says

    October 20, 2011 at 8:12 PM

    Mmmm. Sounds like some good home-cookin’ soup!

    Reply
  2. melanierobbins says

    November 2, 2011 at 12:14 AM

    Sounds delicious! 🙂

    Reply

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