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HOMEMADE CHICKEN NOODLE SOUP!!!

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

HOMEMADE CHICKEN NOODLE SOUP
HOMEMADE CHICKEN NOODLE SOUP

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

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