halfbakedharvest4.4
Winter Vegetable Chicken Noodle Soup with Asiago Crostini.
Pretty sure this is the ultimate soup for the week leading up to Christmas!
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
- ●baking sheet
📝 Preparation Steps
1
Heat a large dutch oven or soup pot over medium-high heat. Add the olive oil. Once hot, add the onion and leek. Cook until the onion is soft, fragrant and beginning to caramelize. Add the carrots and celery. Season with salt + pepper and continue cooking ⏱️ 3-5 minutes or until the carrots have a little browning on the edges. Stir in the garlic + ginger and cook a minute longer.
olive oil2 tablespoonsolive oil (for drizzling)leek (halved + sliced)1carrots (chopped)4salt + pepper (to taste)garlic (minced or grated)2 clovesfresh ginger (grated)1 tablespoon
2
Slowly pour in the chicken broth. Add the thyme, bay leaves and chicken thighs. Cover the pot and simmer for ⏱️ 25-30 minutes or until the chicken is cooked through and shreds easily.
3
After ⏱️ 25 minutes, shred the chicken and remove any bones that may be in the chicken. Add the swiss chard, lemon juice and lemon zest. Cook until the chard has wilted slightly, about ⏱️ 5-10 minutes. Taste and adjust the salt + pepper to your liking.
salt + pepper (to taste)
4
Bring a large pot of salted water to a boil. Boil the egg noodles according to package directions. Drain and toss the noodles with the butter, parsley and basil.
egg noodles (use a gluten free noodle if needed)8 ouncesbutter2 tablespoons
5
Divide the egg noodles among bowls and ladle the soup over the noodles. Serve with the crostini (recipe below).
egg noodles (use a gluten free noodle if needed)8 ounces
6
Asiago Crostini
7
Preheat the oven to 350 degrees F.
8
Arrange the bread slices on a large baking sheet with sides. Rub each slice with olive oil and sprinkle with salt + pepper. Add the asiago cheese evenly over each slice.
olive oil2 tablespoonsolive oil (for drizzling)salt + pepper (to taste)asiago cheese (shredded)6 ounces
9
Bake for ⏱️ 10-15 minutes or until the bread is toasted and golden brown. Sprinkle with fresh herbs and serve along side the soup.
fresh herbs (for topping)
Nutrition Facts
calories
543 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
4 g
sugar Content
7 g
sodium Content
474 mg
protein Content
35 g
cholesterol Content
114 mg
carbohydrate Content
46 g
saturated Fat Content
9 g
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