We had a ridiculously long winter here in Minnesota.
Snow days in May kind of ridiculous.
Summer finally arrived and it's been gloriously hot and humid and full of road construction- as is our state's way with summer.
But guess what.
Woo! Yes- I'm one of those terribly cliche fall freaks.
1. The harvest air
2. The pumpkin overkill in drinks, baked goods, pastas, lotions, face masks, candles....
3. The cozy wardrobe and cute footwear (boots, moccasins, even clogs!)
4. How much better red wine, tea, and coffee all taste when it's chilly out
and I especially love......THAT IT'S SOUP SEASON, PEOPLE!
Truly, this soup is light and zesty enough that I could make it in the summer. It's still in the 70's here, so this is a perfect 'transitional' season soup to enough before we get into the days of chili, baked potato soup, and beef stew.
Bonus: it could give Sandra Lee a run for her 'semi-homemade' money.
Try it! And then tell Food Network you can fill in for ol' Sandy any day of the week.
Tomatillo Chicken Soup
-1 whole rotisserie chicken
-1 bag mini-carrots, or 3 large carrots, diced
-1 large green bell pepper, diced
-4 cups chicken stock
-1 can tomatillos, roughly blended (including the clear juice)
-1 large can green enchilada sauce
-1/2 tsp red pepper flakes
-1/2 package frozen egg noodles
1. Remove the skin from the chicken, then strip the meat from the bones. Using your fingers, shred meat into bite-size pieces.
2. In a large soup pot, combine chicken, vegetables, chicken stock, blended tomatillos, enchilada sauce, and the red pepper flakes.
3. Bring the soup to a boil before adding the frozen egg noodles. Reduce the pot to a simmer and cook 20-30 minutes until the noodles are tender, being sure to stir occasionally to keep the noodles from sticking/clumping.
4.Taste and add salt and freshly ground black pepper as needed.
Soup can simmer on low for up to an hour, or be added into a crockpot and set on warm/low for several hours.