Recipe: Chicken Noodle Soup

Ingredients

1.5 to 2 quarts homemade chicken stock
2 cups diced onions
2 cups diced carrots
2 cups diced celery
2 cups leftover boiled or roasted chicken meat, diced or pulled into ½-inch pieces
to taste kosher salt
to taste freshly cracked black pepper
½ cup finely chopped fresh parsley

Combine the stock, onions, carrots, celery, and chicken in a pot and bring to a simmer.
Season with salt and pepper to taste, then simmer gently for 20 to 30 minutes until the carrots are tender.
Stir in the parsley and adjust seasoning if necessary.
In a separate pot, bring water to a simmer, add salt, and boil the pasta until al dente.
Drain the pasta and place it in serving bowls, then ladle the soup over the pasta.
Serve with additional pepper and crusty bread on the side.

Servings

4 quarts

Calories

300

Total fat

Total carbohydrates

35g

Total protein

25g

Sodium

800mg

Cholesterol

60mg