Chicken and Butternut Noodle Soup (And a trip to the ALDI Test Kitchen)
A low-carb option to help keep things a little healthier during the holiday season. Butternut squash noodles replace traditional noodles in this fall spiced chicken soup. Hearty and filling, a new kind of comfort food.
Disclaimer: This post is sponsored by ALDI markets. However, all opinions and statements are my own.
If you follow me on Instagram and Facebook, you already had a little peek into what I learned on my trip to the ALDI test kitchen in Chicago. It was a whirlwind trip to say the least and I learned more in 24 hours than I could ever imagined possible. And I ate….a ton. I really should have warn stretchy pants.
When we arrived, we were welcomed with a blind tasting of some of ALDI’s products against the major brands similar products. Can I just say….Holy COW! In most cases, the ALDI brand was the winner (especially in the case of their crackers…11-1, my friends!) and when the major brand won over the ALDI brand…it was probably because it was too close to call. They flavor and texture were so similar that you just had to pick one. This is great news when it comes to your wallet because the ALDI brand is always the winner.
Next, we were able to try out some of the seasonal, holiday offerings like Sparkling Pumpkin Spiced Cider and Cranberry White Cheddar Cheese. I see these making an appearance this Thanksgiving in my house.
After the tasting session, we were given a lesson on Sensory Pairings and Tastings with Sensory Expert Gail Vance Civille and Master Sommelier Leslee Miller. I love wine….LOVE it. So, this was so exciting to finally learn how to actually pair wine with food instead of just guzzling it while watching Game of Thrones. They taught us exactly how your senses work and had many examples on why certain pairings do and don’t work. I’ll have more on this in better detail next week. For now….the biggest take away for me was….ALDI’s fool-proof wine labels. Even if you’re not a wine expert, all of their wine labels include information on how best to serve the wine, where it comes from, what to pair it with, etc. They really thought of everything. Really. And the prices can’t be beat. This is a great example of how the price of the wine does not dictate the quality. They were all spectacular!
We then had a blogger challenge where we paired wine with a holiday feast….more eating and drinking. At this point, I was stuffed. Beyond stuffed. I wanted to take a nap…..but we had to go to dinner. 🙂 With more wine and more food. 🙂 We were full and merry.
By the time I got home, I needed something light…but still filling. I had a butternut squash that I turned into noodles and decided a Chicken and Butternut Noodle Soup would be the perfect dinner after my marathon eating and drinking session. I needed a little bit of a cleanse but I’m not a cleanser type of person and so this soup was born.
If you don’t have a spiralizer to make the noodles, you can use a vegetable peeler to make long strips of squash noodles that way. They’ll be a little wider than the spiraled noodles but they should still cook at the same rate. The broth is a mix of fall spices with chicken stock and apple cider. A pleasant surprise and happy twist on the usual chicken noodle soup. You can make this ahead of time, it’s actually better the next day, and freeze it for a soup emergency. We have lots of those in my house.
And be sure to check back next week to learn more about ALDI wines and how to pair them with some of your favorite holiday dishes!
Get the Recipe: Chicken and Butternut Noodle Soup (And a trip to the ALDI Test Kitchen)
- 1 tablespoon olive oil
- 2 shallots, finely diced
- 1 apple, peeled and diced
- 3 garlic cloves, minced
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 tablespoons maple syrup
- 1 teaspoon apple cider vinegar
- 1 tablespoon chopped fresh sage
- 6 cups chicken stock
- 1 1/2 cups apple cider
- 2 cups chopped cooked chicken
- 4 cups butternut squash noodles
- 3 cups baby spinach
- salt and pepper to taste
- In a large pot, heat the olive oil over medium heat. Add the shallots and apples cooking until softened. Stir in the garlic and cook for 1 minute. Add the nutmeg, cinnamon, syrup, vinegar, and sage and stir to combine. Pour in the chicken stock and cider and bring to a boil. Turn the heat down to low and add the chicken, squash, spinach, salt and pepper. Stir and allow to simmer for 10-15 minutes.
- Serve immediately or store in an airtight container refrigerated for 2 days or in the freezer for 3 months.