Fast Chicken Soup
Yield: original recipe makes 3 1/2 quarts
Serving size: 8
Calories per serving: 744
Ingredients:
Serving size: 8
Calories per serving: 744
2 quarts chicken broth
1 quart water
1 the remainder of the rotisserie chicken you purchased for meal #1
3 tablespoons vegetable oil
2 large onions, cut into medium dice
2 large carrots, peeled and cut into rounds or half rounds, depending on size
2 large stalks celery, sliced 1/4 inch thick
1 teaspoon dried thyme leaves
6 ounces , wide noodles, uncooked
Directions:
Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes. Skim any foam that rises to the top.
Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Add noodles and boil 15 minutes until noodles are done.
Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Add noodles and boil 15 minutes until noodles are done.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
