Slightly Spicy Chicken Soup |
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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 20 |
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Just as the title describes, this is a slightly spicy chicken soup that uses a little cayenne pepper and a little Tabasco with the other seasonings. This recipe can easily be scaled down, but I cook for a lot of people in my house, so I make the full recipe. Enjoy! Ingredients:
6 quarts water |
3 boneless skinless chicken breasts, cubed |
3 tablespoons olive oil |
1 medium red onion, diced |
3 cups frozen corn |
6 chicken bouillon cubes (1 tsp each) |
8 -9 ounces chicken gravy mix (approx 6 packets) |
5 -6 red potatoes, washed and thinly sliced |
8 ounces small shell pasta, uncooked (or wide egg noodles) |
3 tablespoons dried basil |
3 tablespoons dried thyme |
2 tablespoons dried oregano |
1 tablespoon garlic salt or 1 tablespoon garlic powder |
2 tablespoons cayenne pepper (adjust to taste) |
10 -12 drops tabasco sauce (adjust to taste) |
Directions:
1. In a very large (7-8 qt) stock pot add water and bouillon cubes and bring to a boil.
2. While water is coming to temperature, add onions and chicken to a hot frying pan with the olive oil, cooking until chicken is no longer pink on the outside and onions are translucent.
3. When water comes to a rapid boil, reduce heat and add all ingredients including the cooked chicken and onions. Stir ingredients thoroughly.
4. When all ingredients have been added to pot, cover and simmer on medium-low for 45-50 minutes or until potatoes are tender enough to be cut with a spoon.
5. This recipe can easily translate to a crockpot also. Add the noodles in the last hour if cooking on low, or the last 1/2 hour if cooking on high.
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