With all the early cold weather we have been having soup and stew have been on the dinner table all week. We had this soup last night and I must say it was probably one of the best chicken noodle soups I have ever had.
One of my favorite parts of this recipe is the fact that most things in it are pantry staples so you don’t have to spend a fortune to make it. It’s a great way to use up left over chicken, pasta, and vegetables that will be leaving this world soon. This recipe could be a base for just about anything you want to add to it. Enjoy!
- 12 oz., Cooked Boneless Skinless Chicken Breast -diced
- 4 medium, Carrots – cut into ½ inch rings
- 1 Onion Medium White – rough chopped
- 4 Celery Stalks – rough chopped
- 4 oz., White Button Mushrooms- thick sliced
- 3 Garlic Cloves – minced
- 1 tablespoon Oil
- 4 cups chicken broth
- 1 cup water
- 1 Can light Cream of Chicken Soup
- 1/3 cup Chardonnay
- 1 cup dry, Fusilli
- 3 oz. Raw Spinach
- To a large pot add prepared onion, celery, and carrots and olive oil. Cook until the onion and celery are tender.
- Add garlic and chardonnay. Cook until the chardonnay is reduced to half.
- Add light cream of mushroom soup, diced chicken breast, mushrooms, chicken broth and water.
- Bring to a boil then cook on low for 1 hour occasionally stir to ensure nothing is sticking or burning.
- After 1 hour add fusilli bring soup to a boil then turn the soup back down to medium low and cook for about 15 minutes or until fusilli is tender.
- For the last 5 minutes of the fusilli’s cooking time add spinach. Serve with a hearty crusty bread on the side.