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Makes 12 servings
1/4 cup of butter
1 small sweet onion, diced
4 carrots, peeled and sliced thin
1 large russet potato, peeled and cut into small cubes
1 garlic clove, minced
1 whole chicken breast, no skin, cut into small bite size pieces
4 cup water
4 cups chicken broth (two 946ml boxes) you can use all chicken or half chicken and half vegetable
2 teaspoons salt
1/2 teaspoon salt
1 1/2 cups alphabet pasta noodles
2 cups frozen peas
Freshly chopped parsley for garnish - optional
1. Prepare all the ingredients.
2. We used a mandoline slicer, you can also cut by hand if you don’t have one. We always use our safety cutting glove to avoid any cuts or mishaps that can so easily happen to your fingertips.
3. Cut the butter into chunks. They will melt faster in the soup pot if in small pieces.
4. Peel and thinly slice the carrots. Slice the celery sticks into thin pieces.
5. Cut the potato into small cubes. Dice the onions into small pieces. Mince the garlic.
6. Melt the butter into you soup pot. We used a Dutch oven as it is so nicely seasoned and one of our favorite cooking vessels. Add the onions and garlic and cook until soft.
7. Add the remaining vegetables and cook for 5 minutes stirring occasionally.
8. We also often make our soups just adding the liquid after the onions have cooked and you can do that if you are in a hurry, but by frying the veggies for a few minutes, it just gives a bit different flavor to the soup. Turn the heat to low while you are prepping the chicken.
9. Meanwhile prepare the chicken breasts. We like to use food grade vinyl gloves when handling meat. We have found that scissors are a much easier way to cut up chicken than using a knife. We are quite ‘fussy’ so when prepping chicken we like to cut off any of the bits we don’t find appealing. Cut the breasts into bite sized cubes.
10. Add the chicken to the veggies, turn the heat up and stir in. Add one teaspoon salt, and cook about 5 minutes or until the chicken pieces are cooked through. Add the liquids to the pot, stir and bring to a boil. Once boiling, stir in the alphabet noodles. The noodles will take about 10 minutes to cook. Shut off when they are ready. Stir in the frozen peas. The heat from the soup will cook them within a couple minutes so no need to cook any longer. Do a taste test and season with more salt and pepper if needed.
11. This soup is a real hit with kids. The A-B-C’s make it fun to eat and the colorful carrots and peas make the soup very appealing. Adding a sprinkle of finely chopped fresh parsley also adds great color.
12. When you re-heat soup, always just reheat the amount you plan to eat. The remaining soup will stay nicer if not heated over and over again.
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