Chicken Noodle Soup

Happy Monday!  I hope you had a nice weekend.  Mine was fairly low key, although I did finally do some new car shopping!  I’ve been in (and out of) the market for a new car for about a year and a half now.  Little Felicity, my Ford Focus, just isn’t cutting it in upstate NY winters anymore.  I need all-wheel drive to handle the white stuff.  Anywho…

I think it’s safe to say the abnormal warmth we had in early October has been replaced by good old-fashioned fall.  No complaints here — fall is my favorite season!  In between feasting on candy corn, I’ve been enjoying easy, warm dinners like hot sandwiches, pasta, and soup.  A few weeks ago I made this chicken noodle soup, and I know it’s just chicken noodle soup, but I have to share the recipe with you because it’s that good.  If you don’t have a go-to chicken noodle soup recipe, make this one yours!

My secret ingredient?  Old Bay seasoning.  Have you ever used it?  My brother introduced our family to Old Bay a few years ago after spending a year working in Washington, D.C.  Apparently this stuff is everywhere in the Chesapeake Bay region.  I understand why — it is so good!  It’s a mix of a whole bunch of things — celery salt,  pepper (red, black, cayenne), paprika, cinnamon, allspice, ginger, etc.  Basically, it’s a one-stop shop to up the ante in many of your recipes. 😉

I also added diced red bell peppers because I have a slight fixation with them lately.  But if you don’t have those on hand, just throw in whatever veggies work for you.  Just don’t forget the Old Bay! 🙂

[print_this]Chicken Noodle Soup

Serves 6

There’s no better way to warm up on a chilly day than with a bowl of chicken noodle soup.  Old Bay crab seasoning gives normal chicken noodle soup extra zest.  Pick up a rotisserie chicken at the store to have this soup ready in a jiffy!

Prep time: 10 minutes

Cook time: 15 minutes

  • 1 tablespoon oil
  • 1 cup chopped carrots
  • 1 small red onion chopped
  • 1 red bell pepper chopped
  • 1 cup cubed cooked chicken
  • 2 cups cooked pasta
  • 8 cups water
  • 3 bullion cubes
  • 1 tablespoon Old Bay seasoning
  • 1 tablespoon chopped parsley
  • Dash ground black pepper

Heat the oil in a large Dutch oven or pot over medium heat.  Add the carrots, onion, and pepper; cook about 5 minutes, stirring frequently, until tender.  Add the remaining ingredients, stir, and reduce the heat to low. Simmer until serving.[/print_this]

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