Spiked Chicken Noodle Soup
Author: 
 
Recipe Name: Spiked Chicken Noodle Soup Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Ingredients
  • 1 tablespoon vegetable oil
  • 1 sweet onion, peeled and diced
  • 3 garlic cloves, peeled and minced
  • 3 celery stalks, chopped
  • 3 carrots, peeled and diced
  • 1 cup dry red wine
  • 6 cups Double Stock (see first recipe)
  • 2 bay leaves
  • 2 red bell peppers, roasted, peeled, seeded and chopped
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons chopped fresh thyme
  • 3 cups cooked chicken (see first recipe)
  • 8 ounces egg noodles
  • ½ to 1 teaspoon salt, according to taste
  • ¼ to ½ teaspoon black pepper, according to taste
Instructions
  1. Place the oil in a large stockpot over high heat. When hot, add the onions, garlic, celery and carrots. Sauté for 3 minutes. Add the wine and cook until reduced by half. Add the stock and bay leaves, then reduce the heat to medium. Cook for 10 minutes, then add the peppers, basil, thyme and chicken. Cook 10 minutes longer. Add the noodles, salt and pepper, stirring well. Cook 7–9 minutes or until the noodles are done. Remove and discard bay leaves. Ladle into warm soup bowls and serve.
  2. Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/taking-stock-in-chicken-soups/