A hot bowl of spicy chicken and bow tie soup is just the thing on a cold January day.
We’re both fans of Southwestern style rubs. Penzey Spices makes a good one, as does Dean & Deluca. I’m sure there are others. I whipped up this wonderfully spicy chicken noodle soup using leftover chicken thighs I’d rubbed and broiled for last night’s dinner. Vary your ingredients according to how much chicken you have on hand and what’s in your pantry. By the way, if you haven’t tried Better Than Bouillon brand, it really is–better than bouillon. Much better. In addition to plain chicken and beef, they make 42 other styles of soup base including a lobster base that is absolutely delicious.
- skinless, boneless chicken thighs rubbed with Southwestern-style seasoning and broiled
- sweet onions, chopped coarse
- carrots, chopped coarse
- celery, chopped coarse
- sweet corn
- garlic, chopped coarse
- Kalamata olives, chopped coarse
- sun-dried tomatoes, chopped coarse
- mushrooms, chopped coarse
- fresh bow tie (or other) pasta
- Cholula sauce
- Better Than Bouillon, chicken flavor
- olive oil
- Italian herbs (fresh or dried)
- smoked sea salt
- freshly ground black pepper
- (If I had fresh, hot red peppers, I would have used them)
1. Cut chicken into small pieces and set aside.
2. Place enough water in a pot to cover the ingredients. Add bouillon and bring to a boil.
3. Heat olive oil in a skillet. Add chopped vegetables, starting with the carrots and onions as they require more cooking time. Add Italian herbs and stir in well. After two or three minutes, add celery, olives, garlic and mushrooms. Cook until onions are just turning translucent and carrots and celery are just barely crunchy.
4. Add sautéed vegetables to boiling water. Add chicken, Cholula sauce to taste, a few grinds of pepper and the smoked sea salt.
5. Add fresh pasta and continue boiling till just done. (If using store-bought pasta, it is better to add it to the boiling water before adding the other ingredients to cook it to desired tenderness without overcooking the vegetables.)
6. Serve piping hot.