Texas Chicken Soup is the best of both worlds! It combines everything you love in homemade Chicken Soup with a little Texas heat from hot sauce. This mouthwatering recipe is irresistible and fabulous comfort food for cool, fall nights.
1quartchicken broth 1 ½ tsp. cornstarch 1 ½ tsp. water
2cupscooked chickencubed
1largewhite onionhalved
1ribcelerysliced
1largecarrotpeeled and sliced
1/2cupfrozen corn(or canned corn)
1/2cupgreen beansfrozen, cut
1/2cupfrozen peas
1bay leaf
1/2tsp.dried tarragon
1/3tsp.garlic powder
1/8tsp.hot pepper sauce
1tsp..Salt and pepperto taste
3/4cupuncooked noodles(I used sea shell pasta)
1 1/2tsp.cornstarch
1 1/2tap.water
Instructions
Place a large Dutch oven over medium to medium high heat.
Add chicken broth, chicken, onion, celery, carrot, corn, green beans and peas.
Add seasonings.
Bring to a boil.
Reduce heat and simmer, covered, for 20-30 minutes or until veggies are tender.
Return pot to a boil.
Add noodles.
Reduce heat.
Cover and simmer noodles for 15 to 20 minutes, or until noodles are cooked through.
Combine cornstarch and water in small bowl or measuring cup.
Whisk until smooth.
Pour cornstarch mixture into soup.
Bring mixture to a boil.
Boil mixture for 2 minutes.
Stir constantly.
Break up the onion with a fork.
Remove bay leaf before serving.
Notes
NOTE: The noodles absorb a lot of the liquid. If desired, add an additional cup or two of chicken broth or water.NOTE: I used 6-8 drops of hot sauce, but if you want a full, spicy, hot flavor, add the full 1/8 teaspoon of hot sauce.