Ingredients
- QUICK CHICKEN STOCK
- 1 chicken carcass (from roasted or rotisserie chicken)
- 1 quart chicken broth
- 2 quarts water
- 1 stalk (2 ounce) celery (in large pieces, optional)
- 1 (3 ounce) carrot (in large pieces, optional)
- SOUP
- 1 medium (8 ounce) yellow onion (diced)
- 1 red (6 ounce) bell pepper (roasted and diced)
- 1 pound boneless chicken breast (in bite sized pieces or use ground chicken or turkey)
- 6 ounces noodles (of choice)
- 1/2 cup celery, sliced (or 1/2 teaspoon celery seed)
- 1 can (14 ounce) carrots (drained)
- 1 can (14 ounce) green peas (drained)
- 2 tablespoons fresh parsley
- 4 teaspoons salt (or to taste)
- 1/4 tsp black pepper
- 1/4 teaspoon ground ginger
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.