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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

QUICK AND EASY CHICKEN NOODLE SOUP Recipe

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This recipe for QUICK AND EASY CHICKEN NOODLE SOUP is from Julie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
•1 teaspoon extra virgin olive oil
•1/2 cup small, thinly sliced celery (from about 1-2 stalks)
•1/2 cup finely chopped sweet onion (about 1/4 of a large onion)
•2/3 cup small, thinly sliced (peeled) carrot (about 2 thin carrots)
•64 ounces fat-free, reduced-sodium chicken broth
•2 cups shredded or chopped rotisserie chicken breast (see note)
•1 tablespoon dried parsley
•4 ounces whole wheat elbow pasta (or other small shape)
•3/4 teaspoon kosher salt (or to taste)
• Optional: minced fresh parsley, for garnish
Directions:
Directions:
In a large soup pot, heat oil briefly over medium heat. Add celery, onion, and carrots. Cook for 5 minutes, stirring occasionally to prevent browning.

Add broth, chicken, and dried parsley. Cover and bring soup to a simmer. Simmer for 5 minutes, and then increase heat to bring soup to a boil. Once boiling, add pasta and continue gently boiling (covered) until pasta is done (following time recommendation on pasta package).

Taste and season with salt, as needed, so the flavors pop. (This can vary a bit depending on your brand of chicken broth, but we find approximately 3/4 teaspoon typically works well.) Garnish with fresh parsley if desired.

 

 

 

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