Here I go again, posting another half eaten picture, and come to think of it, this picture is horrible. It doesn't do justice to this wonderful (and easy) soup. This Roasted Chicken Noodle Soup comes from the Cooking Light Magazine and we've made this at least ten times. With the temps dropping to almost freezing in these parts nothing warms you up at night like a nice bowl of homemade soup.
This soup is a take on the classic, using a
rotisserie chicken (if you don't have left overs), carrots, celery, onion and egg noodles. A little evaporated milk is added at the end to boost the
creaminess. This makes for great lunches--so I always make extra. Be sure to serve with some nice crusty bread. You can find the recipe in it's
entirety here.
This week's Barefoot Bloggers challenge was Ina's Mexican Chicken Soup chosen by Judy of Judy's Gross Eats. I have made other versions of similar soups in the past, but this one is probably the best. It was perfect for the rainy New England weather we've been having.
The soup starts with carrots, celery and onions sauteing in a pan. Let that go until the onions brown. Then add garlic for 30 seconds, then proceed and add tomatoes, chicken stock, jalapeno peppers, cumin, coriander seed, (I skipped the cilantro), and fresh corn tortilla strips. Let that simmer for 25 minutes.
While the soup is simmering, roast chicken breasts in a 350 degree oven. The recipe calls for bone in, skin on breasts, but after my husband went to two stores to find them with no luck, we used boneless, skinless breasts. They worked fine. After the chicken is cooked, shred and add to soup. I think the breaking down of the tortillas added to the depth of the soup. We ate this Monday night, Tuesday night and I brought a little for lunch on Wednesday. Thanks Judy for picking a great recipe for before Thanksgiving....easy and not too heavy! 
