Chicken Noodle Soup

• porcje: 8 servings
• czas aktywny: 20 minutes
• całkowity czas: 40 minutes

Składniki

1/2 Tablespoon butter

2 ribs celery (, diced)

3-4 large carrots (diced)

3 clove garlic (, minced)

8 cups chicken stock (, or broth*)

1 cup pasta water

1 teaspoon salt (, to taste)

½ teaspoon freshly ground black pepper (, to taste)

1/4 teaspoon dried rosemary (,or more, to taste)

1/4 teaspoon dried thyme

1/8 teaspoon crushed red pepper flakes

1 batch homemade egg noodles (, or 4 cups dry egg noodles, farfalle or other bite-size pasta)

3 cups rotisserie chicken (*)

1 tablespoon better than bouillon chicken flavor (,, or more, as needed, or chicken bouillon granules)

Wskazówki

Add butter, diced celery and carrots to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.

In a separate pot cook pasta noodles while you bring your broth to a boil.

Add chicken stock into pot with celery and carrots and season the broth with rosemary, thyme, crushed red pepper, and salt (definitely TASTE the broth before adding more salt), and pepper. Taste and add a spoonful of “better than bullion” chicken or chicken bouillon cubes or granules as needed.

Bring broth to a boil. Refuce to a simmer while the noodles finish cooking.

When noodles finish cooking reserve 1 cup of the pasta water and add to your stock. And drain your noodles.

Keep noodles separate from broth to prevent them from becoming soggy (store separately as well).

Add chicken meat from the rotisserie chicken to the broth. Taste the broth again and add more seasonings, if needed.

Combine noodles

Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken you used.

Wartości Odżywcze

• Kalorie: 206 kcal
• Tłuszcz Całkowity: 6 g
• Tłuszcz Nasycony: 2 g
• Tłuszcz Nienasycony: 4 g
• Tłuszcz Trans: 0.1 g
• Cholesterol: 58 mg
• Sód: 934 mg
• Węglowodany Całkowite: 14 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 6 g
• Białko: 23 g