Friday, June 28, 2013

Chicken Noodle Soup: Old Classic, New Twist

A couple weeks ago the Mr. and I both had outpatient procedures (everyone is fine, no need to worry).  Because both of us were having our surgeries on the same day (because we’re CRA CRA) I knew I wouldn’t be able to cook and care for us both so I made a pot of soup.  Now I don’t like chicken noodle soup; never have and probably never will, so I’m not sure why I decided to make it.  I guess because of the preconceived notion that you’re supposed to eat it when you’re not feeling well? I don’t know, but I decided to make it and just add my own flare to it.  The Mr. said it was the best he’d ever had, and I tolerated it rather well so I decided I should probably write it down so I can make it for us again some time.  And what kind of friend would I be if I didn’t share the recipe with you?!  So here it is, my own new twist on the traditional chicken noodle soup.  It’s pretty easy and I didn’t have to purchase anything that I didn’t already have :-)
From the Kitchen of Darby HawleyChicken Noodle Soup
This was so good that I only got a picture with my phone.  It was gone before I could bust out my real camera
Ingredients:
Chicken breasts (I used about 5 from a frozen bag)
1 pkg of spicy ranch salad dressing mix (this is actually not really spicy, it’s more zesty)
veggie oil
3 tbs butter
3 tbs flour
4-6 cups of chicken broth/stock (I made mine from bouillon cubes)
1 pkg of tortellini (I used tri-color from 2 different kinds just because that is what I had)
salt, pepper, & parsley to taste

Directions:
  1. Marinate chicken in half of the spicy ranch mix package and veggie oil for a couple hours.  Then saut√© over medium heat until cook and put to the side.
  2. Heat butter in a heavy pan over medium heat. Once the butter is melted add in the flour, stirring frequently until the flour begins to turn a dark golden brown (about 2-3 minutes).  Very slowly whisk in the chicken stock and then bring to a boil, stirring frequently.  This will start to be like a gravy (which is good because the soup will be creamy), and as you add in the stock the consistency will change to that of a creamy stew.  You made need to add in more flour to keep it thick but this is completely up to you.
  3. Add the tortellini to the creamy mixture and heat on low.  Add in the rest of the ranch mix, and season with salt, pepper, and parsley.  Once it cooks for about 3-4 minutes add in the cooked chicken and simmer on low until you’re ready to eat.
  4. Dig in!
Have a great weekend y'all!
Don't forget to enter my $50 Shabby Apple giveaway!
Your chances are looking good!

xoxo Darby

5 comments :

Ari @ The Pace of it All said...

Yum! My mom always makes chicken soup weird, I need to show her this recipe lol!

Kelsey said...

This looks really yummy! I'd eat it!

Jessica K said...

Well I personally LOVE chicken noodle! Glad to hear everything is okay! And way to go preparing ahead of time!!

Whitney said...

This looks so delicious! I'm definitely going to make this soon!

Lauren said...

I love that you used tortellini in this! I never thought to do that, but I can definitely see that adding so much more flavor than usual :)

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