Sunday, February 21, 2016

Chicken Noodle Soup Using Edamame Pasta

Last week we were sick with a virus. My good friends, the Grovers, brought us a big pot of this soup. It was so delicious that I asked for the recipe. Now I need to figure out where to buy some Edamame noodles.

Chicken Noodle Soup Using Edamame Pasta

2 12-oz. cans of chicken (or cooked chicken, cut up or shredded)
4 cloves of garlic or 2 tsp of minced garlic
1 medium onion, chopped
4 celery stalks, diced
3 carrots, diced
1 tsp dried Italian seasoning (or basil, parsley)
2 bay leaves
8 C water
1 tbsp chicken bouillon

Two handfuls of edamame pasta (break it as you put it in the boiling water)

Heat a Dutch oven over medium-high heat. Add some olive oil and then garlic, onion, celery and carrots to the heated oil and sauté for about 3 minutes. Add the dried herbs, bay leaves, water and bouillon. Bring to a boil and let it simmer for about 15 minutes. (At this point, you can let the pan sit in the fridge overnight.) Next you put two handfuls of edamame pasta in boiling water for 4 minutes, drain it and add it to the soup along with the chicken. For variety you could add 1 C salsa and/or shredded Parmesan cheese.