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Chicken Boo’dle Soup

October 8, 2017

Looking to fill your little boos bellies with wholesome food before heading out to collect candy for Halloween? Bring the fun with this Chicken Boo-dle soup!

< strong>Ingredients<<<
otisserie Chicken, shredded

⁃ 3-4 C Chicken Broth or Stock

⁃ 2 C Celery, chopped

⁃ 2 C Carrots, chopped

⁃ 1 tsp Italian seasoning

⁃ ½ tsp Oregano or 1-2 drops Oregano Vitality

⁃ 1 lb Bow-tie Noodles

⁃ Salt & Pepper to taste

⁃ Parmesan cheese for topping

rab a rotisserie chicken, shred it, and add it to some chicken stock before adding some carrots, celery and cooking it all together until the carrots and celery are soft.

2. Chicken Boo-dle Soup has 2 spooky components that make it perfect for Halloween – bats and pumpkins.

3. To make your bats, grab some black food dye and some bowtie pasta. Cook your pasta until just under al dente – between soaking up dye and later going into hot soup, cooking your pasta any more than that will result in way over cooked pasta. Once cooked, drain, rinse in cold water, and drain as well as you can. Place into a gallon zip top bag, and add black food dye. I used about 15-20 drops for a pound of pasta, but if you do some shaking and think that you need more, feel free to up it.

4. Zip the bag up and shake it like crazy. This is a fun time to get the kids involved – Owen and Ryan had a blast shaking the bag.

5. Once it’s as shaken as you think it’s going to get, let it sit for at least an hour- overnight it better. They might look like you need more, add some but note: the dye will seep a bit more as it sits. Also, due to the type of pasta, you won’t get every single noodle totally black – at least, not without tons of dye.

6. When you’re just about ready to serve, you will want to rinse your noodles very well, until the water is mostly clear. This will prevent tons of seeping into your soup.

7. Keep chicken, broth, and veggies together and the noodles separate until serving.

8. To make carrot pumpkins: peel your carrot and cut 2 shallow lines about 1/4 inch apart from each other.  Use chunks in about 3-4 inch length and make sure it’s a thicker chunk. Cut in from each side and then using a vegetable peeler or a paring knife, round out the angle to create the top of a pumpkin. Slice into little pumpkin coins and add to your soup as you would normal carrots.

9. To serve, add ‘bat’ noodles to a bowl and pour hot soup on top of the noodles.

Ps. Do not be surprised when your noodles leak color dye into your broth, this isn’t avoidable, but make sure you rinse your noodles very well before adding to soup!


the original version of this recipe can be found > here.

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