Running With Scissors: Chicken Noodle Soup

4 Jan

I came in from walking my dog to find my beau cutting up baby carrots with kitchen shears…After some explaining and a bit of collaboration we ended up with this delicious bowl of goodness.

Time: 30 minutes or less         Serves: 4


  • 1 handful baby carrots
  • 2 stalks celery
  • 3 cooked chicken tenders (ours were grilled with salt, pepper & olive oil)
  • 6 cups water
  • 2 packets Trader Joe’s chicken Flavor savory broth Concentrate
  • 1 cup short cut pasta (we used rotini)
  • 1 bunch parsley
  • sea salt & black pepper, freshly ground – to taste
  • crushed red pepper – to taste
  • Emeril’s Essence – to taste
  • 1 tbsp cream cheese
  • 2 tsp cornstarch + 1/2 cup cold water, whisked together *optional if thickening needed/desired

How to make it

  • Cut carrots and celery into about half inch chunks. Add to steamer basket. Season with Essence. Place basket onto pot of salted water, cover, and bring to boil. Steam for 5-7 minutes. Remove steamer basket & set aside.
  • Add pasta to boiling water. Stir and cook for about 7 minutes. Meanwhile, cut chicken into about half inch pieces.
  • Reduce heat to medium. Add vegetables and to pot of water & pasta – stir.
  • Add chicken to pot and stir.
  • Add chicken flavor packets to pot and stir.
  • Cut parsley roughly into pot and stir.
  • Season with salt, pepper, red pepper and Essence and stir.
  • Add cream cheese and stir.
  • Add corn starch slurry if using and stir. Keep on heat until, stirring, until reaches desired thickness.
  • Serve & enjoy!

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