Chicken and Mixed Vegetable Soup

My stomach has been doing all sorts of funny things lately.  As a result, I have been sticking to simple recipes that do not require any heavy sauces or creams.

Soup has been my main go-to, and last week a sweet friend of mine made a healthy version of chicken and mixed vegetable noodle soup for me. (Thanks, Yana!)  After tasting it and learning how light and easy it was, I asked her for the recipe and made it again on my own a few nights later.

Since there is nothing but chilly weather and snow in the forecast, I might be making a few different versions of this one this week.  I just love how a big bowl of soup warms me right up!

Ingredients

8 cups water

6 chicken drumsticks

1/2 large onion, chopped

2 medium potatoes, peeled and cubed

1 cup rotini noodles

1/2 bag frozen mixed vegetables

salt and pepper to taste

 

prep time: 10 minutes

cook time: 1 hour

servings: 4 – 6

Directions

1. Boil water in a large soup pan. While waiting, chop your onion.

2. Boil chicken and onion in water for 30 minutes.  While waiting, peel and cube your potatoes.

3. Remove the layer of white film, caused by onion.  Add salt and pepper.

4. Add potatoes and boil for 10-15 minutes.

5. Add rotini noodles and mixed vegetables and boil for 10-15 minutes until soft.

6. Peel chicken off the bones using two forks.  It will be very tender.

6. Add more salt and pepper to taste, if desired.

Breakdown

Basically, you just have to babysit the boiling!

Boil water in a large soup pan. While waiting, chop your onion.

Boil chicken and onion together for 30 minutes.

While waiting, peel and cube your potatoes.

Remove the layer of white film, caused by onion.

Add salt and pepper.

Add potatoes and boil for 10-15 minutes.

Add rotini noodles and mixed vegetables and boil for 10-15 minutes until soft.

Peel chicken off the bones using two forks.  It will be very tender.

Add more salt and pepper to taste, if desired.

Serve + enjoy!