My Mother in Law raved about the outcome of this very easy recipe. It seemed so simple to make that I knew I had to give it a try, but could never find the right time. Then my husband got a sick belly and I knew I had found my opportunity. I whipped this up in no time at all and he was more than pleased with his homemade sickly soup solution. It was ready in the same amount of time I could have run to the supermarket, purchased and can, opened it up and heated it - and it was soooo much better than any canned soup could ever dream of being.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.
