Blended Chicken Soup
Silky smooth blended chicken soup recipe perfect on a cool day, to enjoy if you've had dental work, and want to hide vegetables from picky eaters. Top with chicken and pasta, and add a squeeze of lemon for a fresh flavor.
Servings: 8 servings
Ingredients
- 4-6 boneless skinless chicken thighs
- 3 medium carrots cut in half
- 3 stalks celery cut in half
- 1/2 onion cut in half
- chicken bouillon
- egg noodles or alphabet noodles 7-10 oz
add more vegetables if desired
Instructions
- Place chicken and vegetables in a 5 qt pot and cover with water (or chicken broth).
- Bring to a boil, then turn to a medium heat and simmer for 30 minutes or until chicken is tender
- While the soup is cooking cook pasta in a separate pot, drain, and rinse, to add to the soup when serving,
- when pierced with a knife, so it will shred easily.
- Remove chicken to a cutting board and shred with two forks, then chop into bite sized pieces.
- Blend smooth with an immersion blender or carefully place in a blender and puree.
- Taste the soup and adjust the flavor as needed, add 1-2 tablespoons butter for richness, salt, and pepper to taste, and add chicken bouillon for more chicken flavor.
- I add 2 tablespoons butter, 1/2 teaspoon salt, 1/4 teaspoon coarse black pepper, and a tablespoon of chicken bouillon.
- Place blended soup into serving bowls, and top with chicken and noodles.
- You can blend the chicken and pasta if desired.