HOMEMADE CHICKEN NOODLE SOUP!!!
Hands-on: 25 min. Total: 25 min.
1½ tablespoons canola oil
1½ cups thinly sliced carrot
1 cup finely chopped onion
⅔ cup thinly sliced celery
2 cups water
1 (32-ounce) container unsalted chicken stock (such as Swanson)
1 teaspoon dried thyme or 3 fresh thyme sprigs
6 ounces whole-grain rotini (such as Barilla; about 2 cups)
8 ounces skinless, boneless rotisserie chicken breast, shredded
4 ounces skinless, boneless rotisserie chicken thigh, shredded
¾ teaspoon salt
¼ teaspoon black pepper
1. Heat a Dutch oven or large saucepan over medium-high heat. Add canola oil to pan; swirl to coat. Add carrot, onion, and celery to pan; sauté 5 minutes.
2. While vegetables cook, pour 2 cups water and chicken stock into a microwave-safe bowl; microwave at HIGH for 5 minutes. (This saves up to 10 minutes in the pot.)
3. Add hot stock mixture to pan; bring to a boil. Stir in thyme and pasta; reduce heat to medium, and cook 8 minutes.
4. Add chicken, salt, and pepper to pan; cook 2 minutes or until thoroughly heated and pasta is tender.
SERVES 6 (serving size: about 1¼ cups)
CALORIES 273; FAT 8.1g (sat 1.2g, mono 3.7g, poly 1.5g); PROTEIN 25g; CARB 26g; FIBER 4g; CHOL 58mg; IRON 2mg; SODIUM 618mg; CALC 56mg