My mom devised this tasty soup. If you’re tired of the same old chicken noodle soup, this will definitely perk up your taste buds. I love spice and this soup has plenty of it!
Now, we’ve all heard of and eaten chicken noodle soup: it’s a favorite comfort food. So it seems appropriate that today’s song is “I’ve Heard that Song Before” sung by Frank Sinatra.
- 1 tablespoon sugar
- ½ teaspoon red pepper flakes
- ¼ teaspoon cayenne pepper
- ½ teaspoon black pepper
- 1 teaspoon Kosher salt
- 3 chicken breast halves
- 1 tablespoon olive oil
- ½ large onion, chopped
- ½ large red pepper, julienned
- 1 small zucchini, quartered and sliced thinly
- 1 Roma tomato, diced
- 8 ounces wide egg noodles
- ½ cup heavy cream
- ½ cup half and half
- ½ cup frozen peas
- Combine in a large glass bowl the sugar, red pepper flakes, cayenne pepper, black pepper, and Kosher salt.
- Par freeze chicken breast halves then dice them into small pieces. Put raw diced chicken into bowl of spices. Stir to coat the chicken pieces until there are no spices left in the bottom of the bowl.
- Set aside for 15 minutes.
- Cook the wide egg noodles for 6 minutes and drain off the water. Set aside.
- In a large frying pan over medium heat, put the olive oil. Add the onion and red pepper. Saute until par cooked, for about two minutes, stirring constantly. Remove onion and red pepper to an empty plastic bowl and set aside.
- Using the juices still in the frying pan, sauté the zucchini and tomato for about 2 minutes. Keeping the juices in the frying pan, scoop out the zucchini and tomato and put in the bowl with onion and red pepper in it.
- Cook the chicken over medium high heat for about 4-5 minutes until tender and completely cooked. Add all the vegetables to the pan and stir to combine. Turn down the heat to medium and then pour the heavy cream and half and half over the mixture and stir carefully and continuously. Add frozen peas. Simmer for about two minutes, stirring gently.
- Add cooked egg noodles. Stir and serve in a bowl immediately.