Halloween Chicken Noodle Soup
Equipment
- Large pot
- Cutting board
- Knife
- Ladle
- Wooden spoon
- Measuring cups and spoons
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, sliced into rounds
2 celery stalks, sliced
1 pound boneless, skinless chicken breasts, diced
8 cups chicken broth
2 cups water
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
8 ounces egg noodles
1 cup frozen peas
1 cup black olives, sliced (for a spooky touch)
1 small red bell pepper, cut into jack-o'-lantern shapes
Instructions
Step 1: Sauté The Aromatics
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent. Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Step 2: Cook The Vegetables
- Add the sliced carrots and celery to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Step 3: Add The Chicken
- Add the diced chicken breasts to the pot. Cook for about 5-7 minutes, until the chicken is no longer pink.
Step 4: Simmer The Soup
- Pour in the chicken broth and water. Add the dried thyme, dried parsley, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
Step 5: Cook The Noodles
- Add the egg noodles to the pot and cook according to the package instructions, usually about 8-10 minutes.
Step 6: Final Touches
- Stir in the frozen peas and sliced black olives. Let the soup simmer for another 5 minutes. Add the red bell pepper pieces shaped like jack-o'-lanterns just before serving for a fun, Halloween touch.
Notes
One of the best things about this Halloween Chicken Noodle Soup is that you can customize it to fit your family's tastes and dietary needs. It's a versatile recipe that can be made ahead and stored in the refrigerator for up to three days or frozen for up to three months.