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Chicken Noodle Soup With Quick Chicken Stock

Created by Red Apple Guy on April 15, 2015

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

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.