Pink soup

Name: Pink soup
Total time: 4500 s
Yield: 6-8 servings
Cuisine: American
Ingredients: 2 chicken breasts (diced); 3 Tablespoons butter; 1 teaspoon salt; 1 teaspoon black pepper; 6 cups chicken broth; 1/2 yellow onion (chopped); 3 whole carrots (sliced); 2 sticks celery (sliced); 2 Tablespoons flour; 1/2 cup white cooking wine; 1 cup heavy whipping cream; 3 small new potatoes (diced); 1 teaspoon oregano; 1/2 teaspoon basil; 1 bay leaf; 1 can diced tomatoes (15 ounce); 1 whole zucchini (sliced); 1 whole yellow squash (sliced); 1/2 pound egg noodles

Jarrod Milstead @jarrod_milstead

Pink soup

Jarrod Milstead @jarrod_milstead

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Ingredients

75 minutes

6-8 servings

2chicken breasts (diced)
3 Tablespoonsbutter
1 teaspoonsalt
1 teaspoonblack pepper
6 cupschicken broth
1/2yellow onion (chopped)
3whole carrots (sliced)
2 stickscelery (sliced)
2 Tablespoonsflour
1/2 cupwhite cooking wine
1 cupheavy whipping cream
3small new potatoes (diced)
1 teaspoonoregano
1/2 teaspoonbasil
1bay leaf
1 candiced tomatoes (15 ounce)
1whole zucchini (sliced)
1whole yellow squash (sliced)
1/2 poundegg noodles

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Steps

75 minutes

1

Melt 1 Tablespoon butter in skillet and cook chicken until brown. Set chicken aside.
2

Add butter, onion, celery, carrots, salt and pepper to 5 quart pot. Cook on medium until tender, around 10 minutes.
3

Mix flour into vegetables and butter. Stir in white wine and 2 cups broth. Simmer for 10 minutes. Add whipping cream and simmer another 5 minutes.
4

Add chicken, potatoes, oregano, basil, bay leaf, and tomatoes to pot. Simmer 30 minutes.
5

Add zucchini and squash to pot and simmer 20 minutes.
6

Add remaining broth and egg noodles to pot. Simmer 15 minutes.
7

Remove bay leaf and top with parmesan cheese and chives.