Quick Chicken Noodle Soup
Adapted from Cooking Light January 2010
Ingredients
- 2 cups water
- 32-ounces homemade chicken stock
- 1 tablespoon olive oil
- 1/2 cup prechopped onion
- 1/2 cup prechopped celery
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 medium carrot, chopped
- 6 ounces no-yolk egg noodles
- 2 1/2 cups shredded skinless, boneless rotisserie chicken breast
- 1 tablespoons flat-leaf parsley flakes
Preparation
Click Here for My Adapted Printable Recipe
1. Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH for 5 minutes.
2. While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, salt, pepper, and carrot; sauté 3 minutes or until almost tender, stirring frequently.
Add hot broth mixture and pasta;
bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated.
Stir in parsley.
4 comments:
Your soup looks wonderful!
Love homemade chicken noodle soup! This looks wonderful. Hope your hubby is feeling better and that you avoid the bug.
i love chicken noodle soup! this looks wonderful, and the perfect cure for the sickies!
That looks delicious. I have a chicken soup recipe from my girlfriend's 'Mimmy' that is fantabulous but takes almost and entire day. This quick fix is just what I need for the days where time is of the essence!
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