Chunky Chicken Noodle Soup with Parmesan Crisps
Chunky Chicken Noodle Soup with Parmesan Crisps
Ingredients
- 2 Tablespoons Olive Oil
- 1 Clove Garlic minced
- ½ Cup White Onion 1/2 inch dice
- 1 Cup Carrots 1/2 dice
- 1 Cup Celery 1/2 inch dice
- 4 Cups Cooked Chicken 1/2 inch dice
- 1 Tablespoon Poultry Seasoning
- 6 Cups Chicken Stock
- 1 Tablespoon Fresh Parsley minced
- Salt and Pepper to taste
Parmesan Crisps
- ½ Cup Shredded Parmesan Cheese (Romano can be used as well)
Instructions
- 1 Box Noodles, cooked per packaging instructions
- In a stock pot over medium/high heat, saute garlic and onions in olive oil until onions are translucent.
- Add carrots and celery and cook until tender
- Add in chicken and poultry seasoning. Cook for 1 to 2 minutes
- Add in chicken stock and bring to a simmer. Simmer for 10 minutes
- Add in parsley and cook for an additional 2 minutes
- Season with salt and pepper to taste.
- Place cooked noodle in a soup bowl.
- Ladle soup over cooked noodles and serve with Parmesan Crisps
For Parmesan Crisps
- Preheat oven to 400°F.
- Line a sheet pan with a silicon or Silpat mat.
- Scoop tablespoon portions of cheese into a 1 – 2 inch diameter on the mat, leaving space between the scoops.
- Bake for 8 – 10 minutes or until crisps have browned.
I like my chicken noodle soup to be hearty and filling. This recipe is chocked full of chicken, veggies, and Campanelle noodles. Seasoned with fresh parsley and poultry herbs and spices – this dish will keep you warm and full for the remainder of the night. Garnished with Parmesan Crisps for some added crunch and flavor.
