Ingredients
The following ingredients have 9 Servings
- 3 tablespoons extra virgin olive oil
- 1 medium white onion (finely chopped)
- 5 stalks of celery (chopped)
- 4 large carrots (peeled and sliced)
- 1 cup sweet peppers (chopped)
- 1 zucchini chopped (1/2 inch pieces)
- 1 yellow squash chopped 1/2 inch pieces
- 1 1/2 cups eggplant (chopped 1/2 inch pieces)
- 5 cloves fresh garlic (minced)
- 48 oz chicken broth (I used 1 full 32 oz size and 1/2 of another)
- 9 oz small noodles of choice
- 1 tablespoon coarse Dijon Mustard
- 1 teaspoon hot sauce (doesn't make it spicy, just gives a nice flavor)
- 2 large chicken breasts (cooked and shredded (lightly seasoned with salt and pepper))
- 1 cup fresh parsley (finely chopped)
- pinches of Kosher salt
Instruction
- Place oil into a large dutch oven over medium heat. When hot, saute the onion, celery, carrots, sweet peppers, zucchini, yellow squash, and eggplant. Cook and stir until tender, about 5-7 minutes. Stir in fresh garlic; mix in for 30 seconds then stir in the broth. Increase heat until the soup just starts to boil. Stir in noodles and cook for 7-10 minutes or until noodles are cooked through, al dente. Stir in dijon mustard, hot sauce, chicken, parsley, and seasonings to taste. Reduce heat to low and simmer until ready to serve.
