Carter will be back with her delicious recipes next week. If you haven’t tried her recipes yet, I encourage you to do so ASAP.
The following recipe was inspired by Sunday’s chilly, rainy weather; when the weather turns cold, I add soups, chiles and stews to my meal roster. They’re simple, generally budget friendly, and can be made in a pinch. A variation of the ‘classic’ chicken noodle soup, this one incorporates red peppers and Chapos chipolte chile powder for a satisfying, soul warming soup- with plenty leftover for lunch the next day. Make it vegetarian by replacing the chicken black beans/your favorite bean. If you like spicy food, add some jalapeno/Habanero peppers to the initial saute. – Rachel
From the Market
-1 large Red/green bell pepper, chopped
-2-3 large carrots, thinly sliced
-1/2 medium onion, chopped
-1 whole chicken, roasted (-or- 2 cooked chicken breasts)*
-3 tsp Chipotle chili powder
From your pantry
-1 Tbsp olive oil
-1 box (32 oz) of chicken broth
-3 cups of water
-3 cloves of garlic
-1/3 box of noodles (spaghetti or linguine)
-Salt & pepper to taste
1) Saute the onion, red pepper, and carrots on medium-low heat for 20 minutes, or until onions are tender and translucent
2) Add chile powder and minced garlic, a little salt and pepper and cook another 5 minutes
3) In a large pot, add chicken broth, sauteed vegetables, chicken, and a pinch of pepper
4) Cook on medium-low heat for ~60 minutes
5) Return soup to a boil. Add pasta and cook 7-8 minutes
6) Remove from heat and serve. Add salt and pepper to taste.
* I roasted a whole chicken for a meal the night before I made the soup (if you have a time, this is a simple, flavorful way to prepare the chicken). I then added the leftover meat to this soup. After preparing the soup, I added the leftover chicken bones to a pot of water. I cooked this on medium-high heat for 60 minutes to prepare a homemade chicken stock. This can be frozen and used as a broth for future soups.