When sweater weather arrives, there’s nothing quite as comforting as a pot of something savory and delicious simmering on the stove.
As you turn to hearty soups this winter, having the right seasonal staples means you’ll be well on your way to having piping hot meals on the table, quickly and hassle-free.
Keep your pantry and fridge stocked with essential ingredients like onions, carrots and celery, along with a collection of earthy, zesty spices and versatile, all-purpose seasonings. You’ll also need a rich and all-natural stock handy. Simmered all day with chicken, vegetables, herbs and spices, this deeply flavored stock can bring a burst of savory warmth to countless dishes.
Ingredients:
• 2 tablespoons vegetable oil• 1 cup chopped yellow onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 tablespoons McCormick Garlic, Herb and Black Pepper and Sea Salt All Purpose Seasoning
• 1/2 teaspoon Turmeric
• 1 pound boneless skinless chicken breast
• 2 cartons (32 ounces each) chicken stock
• 2 cups uncooked medium egg noodles
Instructions:
1. Heat oil in large saucepan on medium heat until shimmering. Add onion, carrots and celery; cook and stir 3 minutes or until softened. Stir in seasoning and turmeric; cook 30 seconds until fragrant. Add chicken and stock. Bring to boil. Reduce heat; simmer, covered, 15 to 20 minutes until chicken is cooked through and tender.2. Transfer chicken to medium bowl; shred using two forks. Set aside. Stir noodles into broth; cook 6 minutes or until tender. Return shredded chicken to saucepan. Gently stir in peas. Sprinkle with parsley to serve, if desired.
During the short, dark days of winter, healthy soups like this will feed your body and warm your soul.
