Last week, in honor of Valentine’s Day, I decided that warm chicken soup was just what I needed to fend off the grumpiness-inducinge snowstorm that was de-railing my evening plans. AND, I decided to put a heart-shaped spin on it, something I’ve done once before!
- 1 rotisserie chicken
- 1 yellow onion, diced
- celery, washed and cut into small pieces
- 1 red pepper, chopped
- Chicken Broth (at least 3 of those square cardboard containers)
- Lasagna noodles, pre-cooked (al dente!)
- fresh rosemary
- green beans, cut in two
- small heart-shaped cookie cutters/fondant cutters
Step 1 – Gather Ingredients!
Step 2 – The Chicken Part
Prep the chicken by taking all of the meat off of the bones and setting it aside.
Once you’ve picked it clean, put the carcass, the fresh rosemary, and at least one container of chicken stock in a pot and boil it. This makes an amazing, aromatic, and delicious broth-base that will amp up the awesome-factor of your soup!
Step 3 – Heartify!
Pre-cook the noodles (not fully, or they will be mushy when they go into the soup!) and peel and slice the carrots.
Use the heart-shaped cookie/fondant cutters to cut hearts out of both!
Step 4- Assemble!
Sautée onions in about 2 tablespoons of olive oil, add celery and simmer. Add peppers and cover with remaining non-rosemary broth. Add remaining ingredients (carrots, chicken, beans).
Step 5: Final Steps!
Strain your rosemary broth and add the richer broth to the soup and continue to simmer, stirring occasionally. About 10 minutes before serving, add in the heart pasta!
Step 6: ENJOY!
One thought on “Heart-y Chicken Soup”
I want chicken heart soup!!!!!love it!!!