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Chicken Noodle Soup
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5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
Rotisserie chickens mean it's never been easier to make "homemade" chicken soup. Use packaged chicken broth to jump-start the flavor. Throw in the wings and a couple of bones for added richness. For an added touch, sprinkle with fresh dill or parsley before serving. Because the noodles can absorb a lot of liquid, have some extra broth on hand, especially when reheating.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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Chicken Noodle Soup
4 servings
1 traditional or lemon-flavored rotisserie chicken breast
1 cup chopped onion
1 1/2 cups shredded carrots
1 (32-ounce) package reduced-sodium chicken broth
1 1/2 cups medium egg noodles
Instructions:
Remove wings from chicken breast and set aside. Remove skin from breast and discard. Shred the meat from the breast --- you should have about 3 cups --- and break off breast bones. In a large, lightly oiled stockpot over medium heat, saute onions, carrots, chicken wings and breast bones for 5 minutes, or until vegetables soften.
Add 2 cups water and chicken stock and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Add noodles and cook for 5 minutes. Add chicken meat and cook for 5 minutes. If too thick, add broth or water. Remove and discard bones before serving.
Add 2 cups water and chicken stock and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Add noodles and cook for 5 minutes. Add chicken meat and cook for 5 minutes. If too thick, add broth or water. Remove and discard bones before serving.
Nutrition:
Per serving: 248 calories (percent of calories from fat, 18), 30 grams protein, 20 grams carbohydrates, 2 grams fiber, 5 grams fat (1 gram saturated), 68 milligrams cholesterol, 535 milligrams sodium.
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