Chicken Noodle Soup With Quick Chicken Stock

12
Servings
30m
Prep Time
90m
Cook Time
2h
Ready In

Recipe: #18496

April 15, 2015



"A versatile recipe with great flavor. The quick stock option really brings a lot of flavor to the soup."

Original recipe yields 12 servings
OK
  • QUICK CHICKEN STOCK
  • SOUP

Nutritional

  • Serving Size: 1 (189.1 g)
  • Calories 184.7
  • Total Fat - 4.9 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 108.9 mg
  • Sodium - 989 mg
  • Total Carbohydrate - 23.4 g
  • Dietary Fiber - 3.1 g
  • Sugars - 3.5 g
  • Protein - 11.6 g
  • Calcium - 49.3 mg
  • Iron - 2.3 mg
  • Vitamin C - 6.2 mg
  • Thiamin - 0.3 mg

Step 1

Saute celery and onion in oil-sprayed skillet until slightly softened. Add chicken and cook until no pink remains.

Step 2

Pour chicken stock and water into a large pot and bring to a boil

Step 3

Roast a red bell pepper (over a gas burner flame or broiler) and steam in a plastic bag while the soup is coming to a simmer.

Step 4

Add chicken, onion, and celery to the broth.

Step 5

Add noodles and seasoning and boil until noodles are done (5 to 10 minutes depending on pasta used).

Step 6

Remove blackened skin from the roasted pepper by rubbing with paper towels. Clean and dice the pepper and add to the pot.

Step 7

Add carrots and peas and adjust seasoning. Bring back to a simmer and remove from heat.

Step 8

Add parsley and serve.

Tips & Variations


No special items needed.

Related