It is safe to say that spring has arrived. Yesterday we (and by we I mean Matt…) mowed the yard for the first time this year, cleaned up outside a little bit, and I went for a run…outside (finally)!
Yesterday we also got to meet the newest addition to our group of friends: Baby Pete (aka Nathan). This little guy is extra special for several reasons…1. He is the first baby to be born within our circle of friends 2. He is stinking adorable 3. He is my best friend’s nephew and I had to give him extra snuggles for her until she can meet him. Yesterday Matt gave Nathan a gift that he picked out all by himself: an Aaron Rodgers action figure. You see, Nathan has a very big decision to make in the future…to be a Green Bay Packers fan or to be a Buffalo Bills fan. I guess Matt is rooting for the Packers.
On to the soup…How many of you like chicken noodle soup? I must admit…It actually isn’t one of my top favorite soups to make, but my mom made this soup a few weeks ago and I LOVED it. This version has a carrot juice based broth, fresh lemon juice, and fresh snow peas. It was still a little chilly out this week-so I decided to make this version of soup, since it kind of reminded me of a spring garden.
Check out the pasta…they are so fun! They are called Campanelle, and they are my new favorite pasta for soup…Is it weird to have a favorite soup pasta?
This soup is seriously refreshing and healthful.
Spring Vegetable Chicken Noodle Soup
2 TBS olive oil
2 cloves garlic, minced
1 1/2 teaspoons curry powder
4 cups carrot juice (I used Bolthouse Farms organic carrot juice)
2 cups chicken broth
1 cup water
1 cup carrots, cut into slices
1 cup celery, cut into slices
2 cups dried noodles (I
might have used heaping cups)
2 cups shredded cooked chicken (I used a whole chicken that I roasted, so I had some leftovers for salads throughout the week)
1 cup sugar snap peas, trimmed and sliced into bite-sized pieces
A few dashes of Sriracha (to taste)
Juice of one lemon
salt/pepper to taste
Fresh chopped parsley (for topping)
In a large pot or Dutch oven heat olive oil over medium heat. Add carrots and celery. Let soften for several minutes. Add garlic and curry powder. Cook 1 minute more. Stir in carrot juice, chicken broth, water, and salt/pepper. Bring to a boil, reduce heat, and let simmer for 15-20 minutes. Add noodles (cook for the amount of time on pasta package-Al Dente). Add chicken and sugar snap peas, cooking until heated through. Stir in the juice of one lemon and Sriracha to liking. Top with parsley.
Note: When warming this soup up as a leftover-you will probably need to add more carrot juice (which you should have leftover). The noodles soak up the broth like a sponge-but have no fear-with a little extra juice, the soup is as good as new!
*recipe adapted from Better Homes and Gardens