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
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
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.