Souped up Chicken Noodle

This soup was inspired by a classic chicken noodle soup. With a few extra twists, this soup was a yummy meal for a cold night.


Start with your prep:
-cube one small zucchini, dice one medium red onion, dice a few button mushrooms, slice a few small carrots, green beans, two celeries and set aside.
- prep a medium pot for poaching your chicken. So put onion, with peel, garlic cloves, salt, hot peppers, carrot peelings... And chicken. Cover with water and simmer for 10 minutes. Allow to cool, set aside. Reserve poaching broth.
-In your soup pot, heat up olive oil then saute your onion, garlic, zucchini and mushrooms for 5 minutes. Remove with a slotted spoon, then add carrot and celery. Saute for 5 minutes, then add 2 cups chicken stock and strain poaching stock right into the soup. Simmer for 20 minutes.
- Next add green beans, and a small shaped pasta, fresh dill sprigs. Cook for 5 more minutes or until beans are cooked and pasta is al dente.
- Finally add your zucchini mix, the chopped chicken, a handful of fresh baby spinach and season with salt and pepper.

Moolicious!