Spicy Chicken Noodle Soup


1 large chicken breast, diced
3 small celery stalks with leaves, chopped
1 small onion, sliced
2 small carrots, chopped
A chiffonade of basil, using 12 leaves or so
1/2 cup of fresh green beans, cut into 1″ pieces
8 cups chicken stock that I made the other day
2 Jalapeño, sliced
8 oz Tommies snack tomatoes
1/2 teaspoon whole peppercorns
1/2 teaspoon oregano
1/2 teaspoon thyme
2 bay leaves
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon Gourmet Garden parsley in a tube
2 tablespoons Worcestershire sauce
Noodles of your choice

Because I wanted to have this for lunch today, I did all of my prep work the night before. Me handling a knife at the crack of dawn can be a scary thing.


Set the Ninja 3-in-1 to STOVETOP HIGH, brown the chicken in olive oil.

Add chicken stock, peppercorns, bay leaves, garlic, oregano, thyme, parsley and Worcestershire sauce. Stir. (I crushed the bay leaves and put them in a tea infuser with the whole peppercorns.)

Set Ninja to SLOW COOK HIGH for 4 hours.


After an hour and a half to two hours, add the celery, green beans, onion, carrots and jalapeños.


15 minutes before serving, add the noodles, tomatoes and basil. I used Manischewitz yolk-free fine noodles.


Lunch is served.


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Categories: Soups & Salads

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