A yummy twist on classic chicken noodle
Several years ago my friend, Yolanda, invited us over for lunch with her family after church. She served this amazing chicken noodle soup which was unlike anything I had eaten before. Super delicious with a Mexican flair. Of course, I had to have the recipe...
Originally, the recipe was created by one of Yolanda's best friends, Rose Kamper, so all credit goes to her. (Thanks, Rose, for allowing me to share!!) I hope you love it as much as we do.
Rose's Chicken Soup
Onions, carrots, celery, garlic, bell pepper, corn, black beans, chicken and orzo pasta.
1/2 medium onion, diced
1/2 cup chopped carrot
1/2 cup chopped celery
2-3 cloves garlic, minced
Saute together with 1 tbsp. olive oil for a couple of minutes until softened and then add:
1 diced bell pepper (red or orange)
Continue to saute until slightly tender and then add:
1 - 28 oz. can diced tomatoes, including juice
1/2 cup frozen corn
1 - 19 oz. can black beans, drained and rinsed
1-2 cups shredded, cooked chicken (depending on how meaty you like your soup)
1/2 - 3/4 cup orzo pasta
4-6 cups chicken stock (depending on how "soupy" you like your soup
Bring to a boil and then let simmer until the orzo pasta is tender. Be careful when stirring that you don't break up the beans and make everything mushy. You can add salt and pepper and/or red pepper flakes to taste, if you like.
Serving suggestions
Top with grated cheese, diced avocado and/or crushed tortilla chips (or toasted tortilla strips).
Verdict
This soup pureed wonderfully for Dad and was really enjoyed by him. The rest of us loved it, too. Avocado takes it over the top!
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