Twisted Chicken Noodle Soup
By: Devoted Foodie
Published: Thursday, January 20, 2011 - 9:13am

Ingredients




1 package of Chicken Sausage
1 package of Noodles
1 quart Chicken Stock or Broth
3 Celery Stalks
3 Carrots
1 Medium to Large Onion
3 Garlic Cloves
 Jalapeno Pepper
1 Dried Bay Leaf
1/2 tablespoon Marjoram
1/2 tablespoon Basil
1 handful of Fresh Cilantro
1 tablespoon of Olive Oil
Sea Salt and freshly ground Pepper to taste

Preparation

1 Place a large soup pot over medium to low heat, add olive oil. 2 Once the oil is hot add your chicken sausage. 3 Brown on all sides, cooking for about 15 minutes. 4 In the meantime chop celery, carrots, onion, jalapeno and garlic. It's best to cut celery, carrots and onion around the same size. 5 Once the chicken sausage has been cooked remove and set aside. 6 In the same pot, add all your chopped vegetables and spices. 7 Cook for about 7 to 8 minutes, until your vegetables are soft (not browned). Then add stock or broth and bring to a slight boil. 8 Slice the sausage, return it to the pot and bring back to a boil. 9 Then turn down and simmer for 45 minutes to 2 hours, the longer it cooks the more developed the flavors become. 10 Season with salt and pepper to taste, remember unless you're using low sodium chicken stock there is already a good amount of salt in the soup. 11 Minutes before serving fill a large pot with water and bring to boil. 12 Add a pinch of salt and noodles, cook for about 7 to 8 minutes until soft or per the directions on package. I prefer egg noodles for this recipe but I do not always have those on hand. This time I used Fusilli noodles with a few Rigatoni thrown in. 13 Whether it be a serving bowl or your favorite soup bowl, place desired amount of noodles to soup and then sprinkle with cilantro.

About


This is a great twist on a classic. 
A few helpful tips:
You can cook your noodles in the same pot as your soup but I prefer to keep them separate as the noodles do not hold up well (when sitting in soup) for leftovers.
If your soup is thicker than you desire you can always thin it out with a cup (or less ) of noodle water, start with less and move up to desired taste