I am participating in the Crazy Cooking Challenge for the first time, hosted by Mom's Crazy Cooking.
For this challenge you must find a recipe on someone elses blog that fits the category for that month. Make the recipe, then blog about it. All recipes are then posted at a specified day and time. This months challenge is chicken noodle soup. I searched throughout blog-land and believe I found the perfect recipe here at For the Love of Cooking. Of course I had to make a couple of minor changes like dividing it in half and substituting zucchini for the celery. For their original recipe click here: Creamy Roasted Chicken Noodle Soup. I picked this both because it is creamy and it has potato in it - unusual for chicken noodle soup. So here is my pared down, slightly altered version.
1 T olive oil
1/2 cup sweet yellow onion, diced
1/2 cup matchstick carrots
1/4 cup zucchini, chopped
1 clove garlic, minced
1 cube chicken bullion crumbled
Sea Salt and Black Pepper
3 cubes chicken bullion
3 cups water
2 cups potato, peeled and diced
1 cup roasted chicken, shredded
1/8 cup cornstarch
5 oz can evaporated milk
1 cup rigatoni pasta
Heat oil in 3-quart saucepan over medium heat. Add the onion, carrots and zucchini; saute for 3 minutes or until onion is translucent. Add the garlic and cook for an additional minute, stirring constantly.