Chicken Noodle Soup

• 份量: 8 servings
• 總時間: 40 minutes

食材

½ tablespoon butter

2 ribs celery (diced)

3-4 large carrots (diced)

1 clove garlic (minced)

10 cups chicken stock (or broth*)

1 teaspoon salt (to taste)

½ teaspoon freshly ground black pepper (to taste)

1/8 teaspoon dried rosemary (or more, to taste)

1/8 teaspoon dried sage

1/8 teaspoon crushed red pepper flakes

1 batch homemade egg noodles (or 5 cups dry egg noodles, farfalle or other bite-size pasta)

3 cups rotisserie chicken (*)

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

步驟

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.

Add chicken stock and season the broth with rosemary, sage, 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. Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente.

If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy.

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

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

營養

• 卡路里: 206 kcal
• 總脂肪: 6 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 4 g
• 反式脂肪: 0.1 g
• 膽固醇: 58 mg
• 鈉: 934 mg
• 總碳水化合物: 14 g
• 膳食纖維: 1 g
• 總糖: 6 g
• 蛋白質: 23 g