Souplantation Chicken Soup
Equipment
- Large saucepan or stockpot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or ladle
Ingredients
- 8 cups chicken broth
- 8 oz cooked chicken diced
- 8 oz pasta noodles your choice
- 2 small carrots sliced into rounds
- 1 celery stalk diced
- 1/8 cup fresh parsley chopped
- 1 teaspoon freshly ground black pepper
- Kosher salt to taste
- 1 teaspoon olive oil
- 3 cloves garlic minced
- 1/4 teaspoon white pepper
- 1/2 teaspoon ground ginger
- 3 teaspoons tomato sauce
Instructions
Sauté The Aromatics
- In a large saucepan, heat the olive oil over medium heat. Add the minced garlic, diced celery, and sliced carrots. Sauté for about 5 minutes until the vegetables begin to soften and release their aromas.
Add Seasonings And Chicken
- Stir in the ground ginger, white pepper, and tomato sauce, ensuring the vegetables are well-coated. Add the diced cooked chicken to the pot, mixing thoroughly to combine all ingredients.
Pour In The Broth
- Pour in the chicken broth, stirring to incorporate all elements. Increase the heat to bring the mixture to a boil.
Cook The Noodles
- Once boiling, add your choice of pasta noodles to the pot. Cook according to the package instructions, usually around 8-10 minutes, until the noodles are tender.
Season And Simmer
- Reduce the heat to a simmer. Add freshly ground black pepper and kosher salt to taste. Allow the soup to simmer for an additional 5 minutes, letting the flavors meld together.
Garnish And Serve
- Stir in the chopped fresh parsley just before serving. Ladle the hot soup into bowls and enjoy its comforting warmth.