Winter Vegetable Chicken Noodle Soup with Asiago Crostini

On cold days, this Winter Vegetable Chicken Noodle Soup with Crispy Asiago Crostini is a great way to warm up.

Ingredients:

• 1 lb chicken breast, cooked and shredded
• 8 cups chicken broth
• 2 cups carrots, sliced
• 2 cups celery, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup green beans, cut into 1-inch pieces
• 1 cup frozen peas
• 1 cup corn kernels
• 2 cups egg noodles
• 2 teaspoons dried thyme
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• For Asiago Crostini:
• 1 baguette, sliced
• 1 cup Asiago cheese, grated
• 2 tablespoons olive oil
• 1 teaspoon garlic powder

Instructions:

In a large pot, saut onions and garlic in olive oil until softened

Add carrots, celery, and green beans

Cook for 5 minutes

Pour in chicken broth and bring to a boil

Reduce heat, add shredded chicken, peas, corn, thyme, salt, and pepper

Simmer for 15 minutes

In a separate pot, cook egg noodles according to package instructions

Drain and add to the soup

Stir in fresh parsley and adjust seasoning if needed

For Asiago Crostini: Preheat oven to 375F 190C

Place baguette slices on a baking sheet

Mix olive oil and garlic powder, brush the mixture onto each slice, and top with grated Asiago cheese

Bake for 10 minutes or until the cheese is melted and bubbly

Serve the Winter Vegetable Chicken Noodle Soup hot, accompanied by Asiago Crostini

Enjoy!