Spicy Chicken Noodle Soup

The Mister is still not up and about; without going into detail let me just say it’s a slow process.

Since The Mister is a huge soup fan I made a spicy chicken noodle soup. It’s good for what ails you.

4 sprigs of rosemary, sage & thyme from a pack of poultry herb blend
2 carrots, cut into coins
2 stalks of celery, chopped
1 jalapeño, sliced
1 small onion, chopped
1 leek
Small bunch of flat leaf parsley, stems removed and leaves chopped. Set aside to be used in one of the final steps.
4 whole garlic cloves, peeled
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon pepper
3 bay leaves
1 tablespoon Gourmet Garden basil paste
Chicken wings
1 lb chicken breast, cut into small pieces. Set aside.
8 oz or so of a noodle of your choice
6 cups water

Cut off most of the green portion of the leek and slice down the middle. Swish it around in a bowl of water to wash it.  Get the rosemary, sage & thyme ready.

Stuff the leek with the rosemary, sage and thyme. Tie it tight with some kitchen twine.

Now all the veggies have been diced and prepped.

Brown the wings.  Once they’ve been browned, remove them and set aside.

Over medium heat, sauté the vegetables and tomato paste for approximately 5 minutes or so. Once they’re done add the leek to the pot.

Add  to the pot 6 cups water, bay leaves and the chicken wings. The wings will add depth to the broth. Bring to boil and let it boil for 5 to 7 minutes. Turn the heat down and simmer for 3 hours.

After 3 hours remove chicken wings, leek & bay leaves and discard.

Add chopped flat leaf parsley.

Add diced raw chicken breast.

Bring to a slight boil and let it do that for approximately 5 minutes.

Turn heat to medium low, cover and simmer for 45 minutes to an hour until you’re sure the chicken is cooked.

Turn heat up to medium high and add noodles of your choice. I used wide egg noodles. Keep an eye on it so noodles don’t over cook. After 10 minutes or so, it’s ready to eat!