Fast Chicken Noodle Soup Recipe
-- Easy and Healthy Soup
Fast chicken noodle soup?
It’s cold outside. It’s winter. My oldest daughter Hazel wants soup. Chicken noodle soup. I have never made soup. As a child, soup came from a can. Now it comes from a box.
So much for knowing where my food comes from.
I have 30 minutes to get lunch on the table for the six hungry kids I have at my house.
Why six kids? Because every one of my three kids invited a friend for lunch. After all, it was raining outside, so I took the Noah’s Ark approach to playdate management. Everyone in pairs.
Thank goodness for food in the freezer. Love my standard grocery list!
I brought chicken broth to a boil, and added frozen chicken breasts. I cooked the chicken and took it out of the pot. I found a box of small pasta rings in the pantry and threw those in the boiling broth. I cut of the chicken into bite size pieces while the pasta cooked. After the chicken and pasta were cooked, in went chopped peeled baby carrots, celery, and pepper. I didn't have many baby carrots left, so in went carrot strings. I told the kids it was for variety.
And we had soup! Lots of healthy chicken noodle soup. Or more like chicken and rings soup. I served it with fuji apples and milk to drink.
Fast Chicken Noodle Soup Recipe
Ingredients
2 quarts (8 cups) chicken broth
3 large fresh or frozen boneless skinless chicken breasts
1 pound box pasta in small shapes or 1 box egg noodles
3 celery stalks, chopped
2 cups chopped carrots (1 bag peeled baby carrots)or carrot strings
1 teaspoon pepper
Directions
1. Bring the broth to a boil
2. Add in the fresh or frozen chicken breasts
3. Return broth to boil. Boil chicken for 4 minutes(fresh) or 6 minutes(frozen).
4. Remove chicken from broth.
5. Return broth to boil. Add pasta and cook for 9 minutes (or 2 minutes less than package directions). If pasta absorbs too much broth, add water to the pot.
6. While pasta is cooking, cut chicken in bite size pieces. Don’t worry if chicken is not completely cooked as it is going back into the broth.
7. When pasta has completed the cooking time in step 5, return the chicken to the pot.
8. Add the celery, carrots, and pepper, and simmer for 3 more minutes, until vegetables have reached desired tenderness.
Serve immediately, or store in refrigerator for up to 3 days. Unused portion can be frozen. If pasta is store in refrigerator, it will soak up the broth. You may need to add water when reheating.
Or you can just call it stew!
It’s all in the marketing.
Return from Fast Chicken Noodle Soup to Chicken Recipes
|
