My Recipes: "Leftover" Spaghetti Chicken Soup

This recipe was a total toss together and it turned out pretty delish - and absolutely perfect for a cold-weather day! See, I was so swamped with work earlier this week that I hadn't gotten to the grocery store and was literally running out of food in the house. I'd scrounged up some chicken from the freezer and defrosted it, I had a huge bag of leftover spaghetti cooked the day before and a big bag of carrots. I was trying to figure out what the heck I could make with all that when it hit me: chicken noodle soup, but with spaghetti! I'd never made this before, I usually do stews and chilis, so it was a welcome deviation from the usual and a great way to put my ingredients to work. But it's also good for any other day in between, so enjoy!



Ingredients
1/2 box spaghetti, cooked (I used whole grain)
12 cups liquid (I used 32 oz. organic chicken brother, and the rest water)
2-3 cups baby carrots
Dried basil
Sea salt and fresh ground pepper
1 packet Lipton onion soup mix
2 chicken breasts, cooked and chopped
Half an onion, chopped



First, I heated a skillet and tossed in a spoonful of coconut oil to cook my chicken. (Coconut oil are those "healthy" fats you hear about, and it's known to increase your immune system, digestion and metabolism. It's also known to fight cholesterol, high blood pressure, heart disease, diabetes and improve bone strength. You can even use it to condition your hair or skin! Now that's an amazing product! See more here.)


While the chicken was cooking, I brought a pot of 4 cups chicken broth (a 32 oz. box) and 8 cups of water to a boil. Then I dumped in my carrots and onions to get them tenderizing. I then removed my browned chicken and cut it up into bite-sized pieces.


Next, I took a pair of scissors and cut up the spaghetti I already had cooked.


Once the carrots started getting slightly tender, but not completely done, I added the chicken, cut spaghetti, onion soup mix, salt and pepper and about one tablespoon of basil to the pot.


Bring to a gentle boil for about 10 minutes, or until carrots are completely tender. It's ready to eat!

1 comment:

  1. You know I have been sick when I am just now reading your blog post! Wish I had some of this soup NOW! I made Chicken spaghetti on Sat.....I may try to turn the leftovers into soup. It sounds like it would feel good on my throat! LOOKS delicious!

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