Chicken “BOO”dle Soup

Halloween Night is filled with lots of candy and yummy goodies. I TRY to have something healthy to fill my trick or treater’s tummies before I send them out into the neighborhoods. I found this soup on Pinterest and it can get the whole family into the Halloween spirit.

Chicken Bouillon – because I am usually rushing to get food on the table I make my broth with bouillon cubes. Follow instructions as to how many cubes you add based on how much soup you want to make. To thicken the broth, mix a table spoon or two of cornstarch with cold water then add to your pot of boiling broth.  

Shredded Chicken (ghosts) – I precook and shred my chicken before adding it to the broth.

Bowtie noodles (bats) – Precook cook the bowtie noodles then place in a big plastic bag. Add 10-15 drops of black food coloring. Zip the bag and shake it. Let noodles sit in black die for an hour or if time permits 24 hours. The longer it sits the better. Rinse noodles before adding them to the chicken broth. This will prevent your soup turning black from the die. I learned this the hard way.

Carrots (pumpkins) – Peel your carrots. Cut 2 shallow lines down the length of the carrot about ¼ inch apart from each other to form the pumpkin stem.  Take a paring knife and cut towards each side of the stem forming an indent. With your pumpkin shape formed, slice the carrot into little pumpkins. Cook in boiling water for 8 minutes, drain, and add to the chicken broth.

Celery (moons) – Wash and slice the celery into little moons. Cook in boiling water for 8 minutes. Drain. Add to soup.

Serve with cheese and crackers on the side. Eat and Trick or Treat!!!!

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