Chicken Noodle Soup
A store-bought rotisserie chicken is a mealtime lifesaver. It can be made into salads, sandwiches, or, as in this recipe, a classically loved soup.
This version uses all of the white breast meat fro the chicken. Sautéing the wings and other bones with the aromatic vegetables adds richer flavor. If you prefer a less chunky soup, start with just 1 cup of chicken and add more to taste. If you want a thicker noodle-filled broth, increase the amount of noodles in the recipe by 1/2 cup. Unused dark meat can be saved for another meal.
8 servings
Prep Time: 15 minutes or less
Total Time: 1 hour or less
If you stomach is queasy, choose a rotisserie chicken with mild seasoning. Both traditional and lemon-pepper work well. If you are looking for stronger flavor, pick a spicier flavor.
Avoid getting a rotisserie chicken that has been sitting our for a while. Try asking the deli staff whether they can give you a fresh one or tell you which are the freshest in the warmer.
Ingredients
- 1 rotisserie chicken full breast meat or 3 cups chopped cooked chicken
- 1 Tbsp vegetable oil
- 1 onion, chopped
- 1 large carrot (or 2 small), sliced
- 1 large celery stalk (or 2 small), sliced
- 6 cups reduced-sodium chicken broth
- 2 cups water
- 1/2 to 1 cup egg noodles
- 2 Tbsp chopped fresh Italian parsley
- salt and freshly ground black pepper
Instructions
- Remove the wings from the chicken breast and reserve. Remove the skin from the breast and discard. Shred the meat off the breastbone and break the breastbone into two pieces. Reserve the meat and bones separately.
- In a stockpot over medium-high heat, add the oil. Sauté the onion, carrot, celery, chicken wings, and breastbone for 8 to 10 minutes, or until vegetables soften.
- Add the broth and water and stir to combine. Bring to a boil. Reduce the heat, cover, and simmer for 15 to 20 minutes, stirring occasionally. Add the noodles and cook for 5 minutes, stirring occasionally. Add reserved chicken and parsley and cook for 2 to 3 minutes. Discard the bones after servings. Season with salt and pepper.
Nutritional Information Per Serving (about 1 cup): Calories 120, Total Fat 3.5 g, Total Carbohydrate 6 g, Dietary Fiber 1 g, Sugars 2 g, Protein 16 g, Sodium 420 mg
Recipe from "What To Eat During Cancer Treatment" from The American Cancer Society
MAJOR INGREDIENT
FOOD TYPE
ILLNESS or SYMPTOM
