Italian Chicken Noodle Soup

The other day I promised the kids after school they could play in the huge pile of leaves (that took forever to rake up and will probably be destroyed in about 8 seconds). But, first they had to get homework done, so, while math problems were being solved and match the animal to the words were being done, I raided the pantry knowing that I wanted to come in from the chilly 40 degree weather to a warm bowl of soup. Also, the kids have been sick the last few days, so I figured a twist on the good ole chicken noodle soup would be perfect.

Here's what I came up with; I wanted to go all out and make some kind of cheesy bread for the kids, but the leaves were calling us to hurry up and come out to play!

Italian Chicken Noodle Soup

1 cup roughly chopped carrots

1/2 cup onions, diced

2 TBSP EVOO (extra virgin olive oil)

2 TBSP minced garlic

3 cans chicken broth

1 can diced tomatoes with basil, garlic and oregano 

1 can great northern beans; rinsed, drained

1 tsp salt

1 1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp oregano

1/2 tsp basil

2 cups cooked egg noodles

1 cup shredded cooked chicken (I like rotisserie chicken)

Cook pasta according to package; drain.

Sauté carrots, minced garlic and olive oil over medium heat for a few minutes. 

Add onion and sauté until onions are cooked through.

Add cans of chicken broth, diced tomatoes, and beans and stir until combined.

Add salt, cumin, garlic powder, oregano and basil.

Cook until a boil and then reduce heat to med low.

Stir in cooked noodles and cooked chicken and simmer over med-low heat for 10-15 min or until carrots are tender.

I love soup for the fall! This one is easy and filling! 

Happy Wednesday! 

~Susan