Hi guys! I’m going to share how I’ve been making the soup I’ve been eating quite a bit for the past few weeks. I love chicken noodle soup! It’s always been a comfort food favorite for me. I love being able to make my own, though, so I know what I am putting in it, and am able to make healthy substitutions. This recipe is super easy, and really just involves some chopping, and taking the meat off of a rotisserie chicken. You can add whatever veggies you want to it, not just the ones I did. You can give it a Southwest touch by adding black beans, corn, and a packet of taco seasoning, as well! Like many of my recipes, you can customize them however you want to suit your fancy!
Here is what you will need:
1 rotisserie chicken
1 minced clove of fresh garlic
5 celery stalks
3/4-1 cup frozen cut green beans
3/4-1 cup frozen peas
1.5-2 TBSP fresh rosemary
2 TBSP fresh parsley
1 tea onion powder
1 tea garlic salt
Salt and pepper to taste
2-3 boxes of chicken broth (or vegetable)
1 cup uncooked brown rice pasta (or any pasta that is GF if you prefer)
First, chop up all of your veggies. I used carrots, celery, and onion. I also used about 1 cup of frozen cut green beans, and 3/4 cup of frozen peas. Then, finely chop your rosemary and parsley. Sauté the garlic and onions in a little bit of EVOO for a minute or two. Add the rest of the vegetables, including frozen peas and green beans. Cook until heated up. (The yellow pieces are heirloom carrots-the different colored ones.) While the veggies are cooking, remove all meat from rotisserie chicken that you want to use. I remove skin and fat from both the white and dark meat as much as I can.
Throw the chicken in with the vegetables, then add the rosemary, parsley, and rest of the spices. Salt and pepper to taste. Add broth, then cook until it comes to a boil.
I believe I added two and a half boxes of broth. I was making a large amount to freeze for after my surgery. I left about 2 inches at the top of the pot, and that’s the most accurate explanation I can give :-).
Depending on how long your pasta needs to cook, add it to the soup, leave the burner on for a few minutes, and then turn it off so it cooks while the soup cools down. This brown rice pasta needed about 10 minutes, so learning my lesson by overcooking it the first time, I turned the burner off immediately. I set the timer for 10 minutes, and then poured it into bowls to put in the freezer.