When you think of noodles in a soup, you think of semi-bland chicken noodle soup that you eat when you’re sick.
This was nowhere near that standard.
She has flavor. She has texture. She has grace! I was worried about the noodles becoming too mushy or you won’t be able to see any of the other ingredients besides noodles. I think the ratio of noodles to vegetables worked out well.
I can say that since the noodles will soak up the extra sauce when you put it in the refrigerator for leftovers when you go to reheat the leftovers it may look more like a pasta dish than a soup dish. That’s what happened to me. But, do not be disappointed, it still tasted great.
This is why the estimation of broth is 6 to 8 cups. If you want it soupier, add more broth!
2 Cups of Potatoes, diced into small cubes (I used red potatoes but you can use anything you have on hand.)
4 Tablespoons (1/4 Cup) of Butter
4 Tablespoons (1/4 Cup) of Flour
1/2 Cup of Red or Green Bell Pepper, chopped
1/2 Cup of Onion, chopped
1/2 Cup of Frozen Peas
5 Cups of Chicken Broth
1 Cup of Heavy Cream
1/2 Teaspoon of Salt
1/2 Teaspoon of Pepper
1/2 Teaspoon of Paprika
2 Cups of Shredded Cheddar Cheese
Begin by melting the butter in a large pot or dutch oven. Once the butter has melted, put in the pot the onion and bell peppers. Allow these to start to get soft. About 5-6 minutes.
Add the garlic and let it become fragrant. About 1 minute.
Sprinkle in the flour. Be sure to stir constantly and combine the flour well. About 1-2 minutes.
Pour in the chicken broth and bring to a boil.
Add in the potato and cook until fork-tender. About 10 minutes depending on the size of your potatoes. Make sure to keep the potatoes boiling or the soup will not thicken.
Next, bring the heat down to medium-low and add the frozen peas and ham. Cook for 3-5 minutes until heated through.
Then, turn the heat down to very low (I took my pot off the heat and waited about 2 minutes) and pour in the heavy cream. Stir. In small handfuls, add the cheddar cheese. Stir well in between adding cheese to avoid clumping. Then keeping the heat low, return the pot to the heat.
My name is Julie. I currently reside in Lancaster County, Pennsylvania. I’m a full-time preschool teacher for a group of rambunctious, feisty, and wonderful group of two and three year old children. When I’m not at work, I enjoy going to coffee shops, my dog, hiking, singing, and learning the Czech language.
More importantly, I LOVE soup. There’s something comforting about making a big pot of soup simmering on the stove and putting leftovers away knowing the next day they will taste even better.
I didn’t know I had a love for soup until I was in college and all I wanted to eat from the dining hall was soup. Never chicken or tacos or even dessert. Occasionally, I would have a small bowl of soup as dessert if nothing else appealed to me. Its college… we’ve all made those choices when we’ve felt it to be necessary.
Even so, my passion doesn’t lie with just one kind of soup. It could be creamy and indulging to light and detoxing or recreating a non-soup meal into a soup, such as taco or lasagna soup (YUM). I’m never opposed to eating soup for breakfast because eggs, bacon, and cereal are really just a social construct that Americans have built.
Soup is the goal for this blog. I hope to delight, bring insight, and indulge you in many recipes. Please join me for a big bowl of steamy goodness and tell me about it, too!