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Catherine, this is the perfect comfort food for a rainy day. I like gnocchi with my chicken soup instead of noodles or rice. I haven't tried adding Romano cheese but it sounds interesting. I like using smoked paprika in lieu of regular paprika and I find it gives soups an extra punch.
Bon appetit!
Vivien
This soup is very good and will help to send a cold packing!!
With love,
Catherine
xo
Ingredients
- 6 chicken thighs
- 3 stalks celery â chopped
- 5 cloves garlic â chopped
- 3 carrots â chopped
- 1 red onion â chopped
- 2 bay leaves
- Tsp. of salt
- Dashes of ground black pepper
- Dash of paprika
- Dash of chili powder
- Dashes of dried oregano
- 8 cups of water
- Favorite noodles or rice
- Drizzles of olive oil
- Grated Romano cheese
- Squeeze of fresh lemon juice
Directions
- Heat a large sauce pot with a drizzle of olive oil. Add the chicken thighs, celery, garlic, carrots and onions. Sauté for a minute or two until the onion softens. Add the water and seasonings.
- Simmer on low for 35-40 minutes. Shred the chicken.
- Prepare the noodles or rice as directed.
- Serve with a squeeze of fresh lemon juice and fresh grated Romano cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 690g | |
| Recipe makes 4 servings | |
| Calories 219 | |
| Calories from Fat 112 | 51% |
| Total Fat 12.48g | 16% |
| Saturated Fat 4.22g | 17% |
| Trans Fat 0.15g | |
| Cholesterol 64mg | 21% |
| Sodium 794mg | 33% |
| Potassium 439mg | 13% |
| Total Carbs 11.5g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 6.02g | 4% |
| Protein 15.3g | 24% |
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