Sunday, December 12, 2010

Chicken Noodle Soup

It was cold here Friday! I also had all this leftover chicken in the fridge. Chicken Noodle Soup seemed like a perfect Friday night get warm and cozy dinner.

Friday Menu – Chicken Noodle Soup, Salad, Dinner Rolls
Farm Share Produce – Carrots
Other Local Produce – frozen peas from the farmer’s market in the spring

Chicken Noodle Soup
Based on

8 cups chicken broth
1 ½ - 2 cups carrots, cut into ¼ inch thick rounds
1 T peanut butter
1 cup cut spaghetti (wonderful new product from Barilla)
2 ½ cup shredded chicken
1 overflowing cup frozen peas
Salt and Pepper to taste

In a large pot bring broth to a boil. Add carrots and cook on medium-high for 10 minutes. Add pasta and peanut butter. Allow peanut butter to heat up, then whisk in to combine smoothly with broth. Cook an additional 8 minutes. Add chicken and peas, allow to warm through. Season with salt and pepper to taste.

• If you are starting with raw bone in chicken the original recipe, also starts there with a good method.
• I’ve been meaning to put a reminder on the blog about my favorite site about how to freeze vegetables, using the frozen peas from spring gives me the perfect opportunity.


  1. What did the peanut butter do for the flavor of the chicken soup?

  2. My husband claims my aunt told him to add PB to chicken soup years ago.
    I have a friend who is a very good, well rounded cook. He says a little bit of PB is essential to good chicken soup. I've been adding it my chicken soup for years. I think it add depth to the soup. If you add too much, my friend says just turn into Thai Chicken Soup.