Chicken + Veggie Soup

Hi and Happy Tuesday! Hope you all are having a good start to the week.

With the cold weather that is sweeping much of the US, I thought it would be the perfect time to share this recipe for Chicken + Veggie soup that I made over the weekend.  Yes, even Florida is cold(ish), unlike last year when we were soaking up the sun while the rest of the country was trying to avoid frostbite.

I love classic chicken noodle soup, but was craving something with extra veggies so I came up with this recipe. I am the worst and don’t always measure, so some of the measurements are approximations. Feel free to adjust to get your desired flavor.

1. Chop up about a quarter of a white onion. Saute the onion, about a teaspoon of minced garlic, and a tablespoon of extra-virgin olive oil. Chop up 1-2 chicken breasts and saute with the other ingredients. Add salt and pepper. I also added Tony Chachere’s Seasoning to give it that extra kick I love. You can add any other seasoning, depending on the taste you would like.

2. While the chicken is sauteing, cook about 1/2 cup of your favorite pasta. I chose alphabet pasta because I was feeling nostalgic ha!

3. Chop up 1-2 cups of carrots and 1-2 cups of mushrooms. You can also add any other veggies you love! Remove the chicken from the pan and use the same one to saute the veggies (did I mention I am a huge fan of using as few dishes as possible). Add a couple cups of spinach.

4. Finally, add 4 cups of chicken broth, pasta, chicken, and veggies to a large pot and mix together. Enjoy 🙂

Now I would love to hear from you:

What is your favorite cold weather food?

Do you measure when cooking or just wing it?