Chicken Noodle Soup With Quick Chicken Stock
"A versatile recipe with great flavor. The quick stock option really brings a lot of flavor to the soup."
Ingredients
- QUICK CHICKEN STOCK
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- SOUP
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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 by Step Method
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
No special items needed.