Kentucky Farmhouse Chicken Noodle Soup
- Reviews 1
Ready In: 1 hr 10 mins
Serves: 12
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 yellow onions, chopped
- 4 garlic cloves, minced
- 3 carrots, peeled and sliced 1/2 inch thick
- 1 sweet potato, peeled and diced 1/2 inch
- 3 celery ribs, sliced 1/2 inch thick
- 15 button mushrooms, washed, and cut into quarters
- 3 (32 ounce) boxes chicken broth
- 4 chicken breasts, cut into bite size pieces
- 1⁄4 cup chopped cilantro
- 2 tablespoons fresh thyme
- 1 1⁄2 ounces fresh basil, chopped
- 2 bay leaves
- 2 teaspoons ground cumin
- 1 pinch of jalepeno chili pepper flakes or 1 pinch red pepper flakes
- 3⁄4 lb farfalle pasta
- 1 teaspoon kosher salt (to taste)
- 2 teaspoons fresh ground pepper (to taste)
Directions
- Heat oil in Dutch oven or large pot.
- Add onions and saute until translucent.
- Add garlic and saute for about 1 minute or until you smell the garlic.
- Put the carrots, sweet potato, celery, and mushrooms into the dutch oven. Saute for about 15 minutes or until vegetables are cooked, but not mushy.
- Add the chicken broth and if needed enough water to cover the vegetables.
- Stir in chicken, cilantro, fresh thyme, basil, bay leaves, cumin, pepper flakes, pasta, kosher salt, and fresh ground pepper.
- Bring the soup to a boil. Turn burner to low and allow to simmer covered for about 20 minutes or until pasta is al dente. (Time to cook pasta may differ depending on where you live.).
- Uncover and continue to cook for about 10 minutes or until vegetables are done to your liking.
- Taste soup for seasoning adjustments.
- Serve in bowls with warm crusty bread!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off