Winter Vegetable Chicken Noodle Soup with Asiago Crostini
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1hour 10 minutes
Servings: 6 Servings
Calories Per Serving: 543 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
· 2 tablespoons olive oil
· 1 small sweet onion diced
· 1 leek halved + sliced
· 4 carrots chopped
· 3 ribs celery chopped
· salt + pepper to taste
· 2 cloves garlic minced or grated
· 1 tablespoon fresh ginger grated
· 8 cups low sodium chicken broth
· 2 sprigs fresh thyme
· 2 leaves bay
· 3 small skinless chicken thighs
· 1-2 cups swiss chard chopped
· Zest & juice of 1 lemon
· 8 ounces egg noodles use a gluten free noodle if needed
· 2 tablespoons butter
· 1/4 cup fresh parsley + basil
ASIAGO CROSTINI
· 1 inch loaf ciabatta bread sliced into 1/4 slices (use a gluten free bread if needed)
· Olive oil for drizzling
· Salt + pepper to taste
· 6 ounces asiago cheese shredded
· Fresh herbs for topping
Instructions
1. Heat a large dutch oven or soup pot over medium-high heat. Add the olive oil. Once hot, add the onion and leek. Cook until the onion is soft, fragrant and beginning to caramelise. Add the carrots and celery. Season with salt + pepper and continue cooking 3-5 minutes or until the carrots have a little browning on the edges. Stir in the garlic + ginger and cook a minute longer.
2. Slowly pour in the chicken broth. Add the thyme, bay leaves and chicken thighs. Cover the pot and simmer for 25-30 minutes or until the chicken is cooked through and shreds easily.
3. After 25 minutes, shred the chicken and remove any bones that may be in the chicken. Add the swiss chard, lemon juice and lemon zest. Cook until the chard has wilted slightly, about 5-10 minutes. Taste and adjust the salt + pepper to your liking.
4. Bring a large pot of salted water to a boil. Boil the egg noodles according to package directions. Drain and toss the noodles with the butter, parsley and basil.
5. Divide the egg noodles among bowls and ladle the soup over the noodles. Serve with the crostini (recipe below).
ASIAGO CROSTINI
1. Preheat the oven to 180C.
2. Arrange the bread slices on a large baking sheet with sides. Rub each slice with olive oil and sprinkle with salt + pepper. Add the asiago cheese evenly over each slice.
3. Bake for 10-15 minutes or until the bread is toasted and golden brown. Sprinkle with fresh herbs and serve along side the soup.
Notes
*The soup can be made up to 4 days in advance. Keep the noodles separated from the soup so they do not soak up the broth. *If desired you can use chicken breasts instead of thighs, but I think the thighs add much better flavour.