A healthy homemade soup to start the new year

A healthy homemade soup to start the new year

When the sweater weather comes, there is nothing as comforting as a pot with something spicy and delicious simmering on the stove.

When you turn to hearty soups this winter, having the right seasonal staples means you’re well on your way to getting smoky hot meals on the table, quickly and hassle-free.

Keep your pantry and refrigerator stocked with essential ingredients like onions, carrots and celery, along with a collection of earthy, fresh spices and versatile spices for every purpose.

You will also need a rich and all-natural foundation, such as the Kitchen Basics Unsalted Chicken Foundation. Simmered throughout the day with chicken, vegetables and McCormick herbs and spices, this deep-flavored broth can bring a burst of tasty warmth to countless dishes.

It is low in sodium, so it is a good start to many delicious meals in addition to soup, such as rice, sauces and more.

To help you embrace the colder weather, try a recipe for a hearty classic filled with tender vegetables, chicken, egg noodles and robust flavors that puts this broth – also called “liquid gold” – in front and in the middle. Yep, you guessed it, tasty homemade chicken noodle soup.

Nostalgic and nutritious, all you need is 10 minutes of preparation time and 20 minutes of cooking on your stove.

Ingredients:

• 2 tablespoons vegetable oil

• 1 cup chopped yellow onion

• 1 cup chopped carrots

• 1 cup chopped celery

• 2 tablespoons McCormick garlic, herbs and black pepper and sea salt spice for all purposes

• 1/2 teaspoon McCormick ground turmeric

• 1 pound boneless chicken breast without skin

• 2 cartons (32 ounces each) Kitchen Basics Unsalted chicken stock

• 2 cups untreated medium egg noodles

• 1/2 cup frozen peas

Instructions:

Heat oil in a large saucepan over medium heat until shiny. Add onions, carrots and celery; cook and stir for 3 minutes or until soft. Stir in spices and turmeric; cook for 30 seconds until fragrant. Add chicken and broth. Bring to a boil. Reduce heat; let it simmer, covered, 15 to 20 minutes, until the chicken is cooked through and tender.

2. Transfer chicken to medium bowl; tear with two forks. Set aside. Stir noodles into broth; cook 6 minutes or until tender. Put shredded chicken back in the pan. Stir gently in peas. Sprinkle with parsley for serving, if desired.

Visit mccormick.com/kitchen-basics for more great ways to warm up this season.

During the short, dark days of winter, healthy soups like this will nourish your body and warm your soul. (StatePoint)

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