Wednesday, February 7, 2018

Recipe: Chalet Style Chicken Soup

Warm up with some Soul Food 

When it's cold and snowy outside, you need all the reinforcements to stay cozy inside.
One of my go-to recipes this season has been my version of Swiss Chalet's Chicken Noodle Soup. It's so easy and hearty, I can't believe I didn't think to recreate this before!

This recipe came about one day when I had picked up a roast chicken from the store. Buying a ready to go chicken like this can be a meal-prep lifesaver on weeknights where you don't have much time and need to throw something together fast.

I shred the chicken and keep it on hand to use in pastas, tacos, salads and curries throughout the week.

This soup was a kitchen experiment but it turned out to be just like the classic comfort food that I always ordered when I went to Swiss Chalet for a family dinner!

I'm so excited that now, I can make it at home and have it whenever the mood strikes.

I had to share this one with all of you, since it's the perfect way to combat the February cold. Hope you enjoy it as much as I do!

Note: When I'm making comfort foods like this, I always turn to my cast iron Staub Cocotte. I think it adds such a depth of flavour especially for slow cooked foods and also - it gives me all the Martha Stewart vibes!

Chalet-Style Chicken Soup

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6


1/2 a roast chicken, shredded
2 carrots, chopped
2 celery stalks, chopped
2 medium onions, sliced
4 cloves of garlic, minced
1 cup of frozen green peas
1 cup of small pasta shells of your choice
5 cups of chicken broth
1 tbsp of canola oil
Salt and black pepper to taste

1) In a large pot, heat some oil over medium heat.

2) Add the onions and allow them to soften.

3) Add the carrots and celery and cook through.

4) Add the garlic and watch carefully. Once the garlic softens a little it's time to add the chicken broth.

5) Add the chicken pieces, salt and pepper to the pot and bring to a simmer.

6) In another small pot, boil the pasta until the desired tenderness is reached. Drain.

7) At the very end of the cooking process, add the green peas. Do not cover the pot so that the peas keep their bright green colour. Once the peas are cooked, the soup is ready to serve.

8) Add salt and pepper to taste.

9) When plating, add a little pasta to each bowl then spoon the soup over top. Stir before serving.

That's it! It is really the simplest soup to make but you will be surprised at how heart (and tummy) warming this recipe is. Make enough to enjoy for lunch the next day- trust me, this is true chicken soup for the soul.

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