Crazy Cooking Challenge: Miso Chicken Noodle Soup

I  LOVE soup.  I'll eat ...and enjoy... just about any broth-based soup.  No canned soup though, it never tastes right.  I was so excited that Mom's Crazy Cooking Challenge for the month of January was Chicken Noodle Soup!  Love.  I found this awesome blog: Closet Cooking, and a very interesting twist on Chicken Noodle Soup.  I've never cooked with miso, and as a matter of fact, I couldn't find miso paste anywhere.  So, I improvised and used miso soup ... just adding it to the chicken stock.  It worked beautifully; the soup had a subtle miso flavor mixed with all of the wonderful traditional chicken soup flavors.  I didn't make my own stock, like he did in the original recipe, and it was still amazing!  I highly recommend this little twist on a simple chicken noodle soup - you will love it!

Miso Chicken Noodle Soup

Adapted from:  Closet Cooking

1 rib of celery, diced

1 carrot, diced

1 onion, diced

2 cloves of garlic, minced

olive oil

1 sprig of fresh thyme

1 bay leaf

4 c. of chicken stock

the broth from a single-serving packet of miso soup (after prepared according to directions)

(OR 2 tbsp. of miso paste dissolved in chicken stock)

1 tsp. black pepper

1 tbsp. parsley

2 c. shredded rotisserie chicken

prepared egg noodles (store them separately)

1.  Saute the celery, carrot, and onion in a pan with the fresh thyme and olive oil until veggies are tender.  Add the garlic at the last minute.

2.  Add the veggies to a slow cooker, along with the bay leaf, chicken stock, miso, pepper, and chicken. Turn the slow cooker on low and cook as long as possible. (I cooked mine on low for 8 hours)

3.  Keep the noodles separate from the soup so that they don't get soggy.  Just add the soup to a bowl of noodles before eating!

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Carrabba's Fabulous Minestrone

Carrabba's is one of the few chain restaurants that I absolutely adore.  I always get a huge bowl (not a cup) of their minestrone, along with a meal - and the server always asks:  "Do you know how big our bowl of soup is?"  Yes, and not to worry, I'll eat every bit of it.  Once, our waiter called me Kobayashi.  Hey, I am Little Mommy, Big Appetite, right?
Back to the subject at hand... their minestrone.  Delish.  I came across this copycat recipe online and was so excited to make the soup at home.  Carrabba's twin?  Not exactly, but almost.  I will say, it's one of the best vegetable soups I make though.  Definitely a keeper!  The original recipe was for a huge amount (1 gallon of chicken stock) so, I modified and changed - everything.  Hmmm, maybe that's why it wasn't like Carrabba's!?  Regardless, give it a try ... tis the season for soup and this one won't disappoint!
Best dishes and yummy dreams!
xoxo,

"Copycat Carrabba's Minestrone"

Adapted from: a Food.com recipe

Printable recipe

Serves 6

1 medium sweet onion, chopped

2 carrots, peeled and chopped

2 stalks of celery, chopped

2 large cloves of garlic, minced or grated

olive oil

2 containers of Swanson chicken stock - about 50 oz.

1/2 container of Swanson beef stock - about 10 to 15 oz.

1 15 oz. can of whole peeled tomatoes, diced with juices (I recommend San Marzano)

3 c. thinly shredded cabbage (use pre-shredded cabbage-only coleslaw bag)

1 15 oz. can of garbonzo beans, drained and rinsed

1 15 oz. can of cannellini beans, drained and rinsed

2 zucchini, sliced in 1/2 inch thick pieces

3-4 potatoes, peeled and sliced into bite-sized pieces

6-8 slices of prosciutto, chopped

1 c. aged Romano cheese, grated

1 tsp. parsley

1/2 tsp. basil

1/4 tsp. salt and pepper

1.  Heat the olive oil in a dutch oven and add carrots, celery, and onion.  Cook until veggies are tender.

2.  Add the garlic and cook a minute longer.

3.  Pour in chicken and beef stock, and diced tomatoes.

4.  Add all beans, cabbage, zucchini, potatoes, prosciutto, grated cheese, and spices. 

5.  Bring to a boil, then lower and let simmer for about 4 hours.  

6.  Top with grated Romano cheese.

Thanks for reading, loves xo

Simple "Soup" for Toddlers ...Mommy loves it too!

We had Chinese takeout last night... which we rarely do, but after hosting a party and spending the entire day cleaning up - I couldn't look at another dish.  I know Chinese takeout is terrible for you... and I also question the place we order from, but ...it's horrible to say... I eat it anyways.  In my haze of exhaustion, I did, however, have enough sense to not to feed the fat and sodium bomb to my little one - who normally eats everything we do... spicy, sweet, savory... she's game or it all (how awesome?!)!  So, I quickly whipped up this soup for her (I know I said I couldn't look at a dish, but for her - anything) - and I ended up eating the rest of hers - yummy!
Here's what I used:  I keep a handful of rotisserie chicken in the freezer from each one we use, just for instances like this one - when you need a little bit of meat for a quick dish.  I used fresh broccoli from our veggie tray the night before, and I had already steamed some carrots for her lunch, so I threw those in too!  I always have chicken broth or stock on hand, as well as noodles.  Enjoy this toddler treat... and mommy treat too!  Best dishes and yummy dreams!

Quick Chicken Soup for Toddlers

Small bundle of whole grain linguine 

I used this much pasta

1 c. of low sodium chicken broth

1/2 c. water

Fresh broccoli bites

A few pieces of frozen rotisserie chicken

Cooked carrots

Grated parmesan cheese (A favorite of my little lady!  Great source of calcium, and lower in fat.)

1.  Break linguine noodles into 1-2 inch pieces and place into a microwave-safe bowl.

2.  Add stock and water and microwave for 7 minutes.  

3.  Add broccoli and frozen chicken and microwave for 2 minutes longer.

4.  Add cooked carrots.

5.  Drain most of the liquid out, put the contents into a bowl, sprinkle parmesan cheese on the "soup" and let your little one enjoy!  

She enjoyed this with spinach, tomato, and cheddar grilled cheese!








I also shared this recipe with: 
Melt in Your Mouth Monday