Patty’s Chicken Noodle Soup
My children always wanted my chicken noodle soup when they were feeling run down from catching a cold. Actually, experts have found that chicken noodle soup may ease cold symptoms and I believe it too! Chicken noodle soup is also packed with nutrients and increases hydration.
Ingredients
- 1 chicken fryer 4-5 pounds
- 4 quarts of water
- 4 cups of onions chopped
- 2 cups celery ribs chopped
- 2 cans of Campbell’s Cream of Chicken Soup
- 1/4 teaspoons pepper
- 1 tablespoon butter
- 4 cups carrots chopped
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1 cup of uncooked Barilla Whole Grain Penne (about 8 ounces)
- ½ cup of Uncle Ben’s Long Grain Brown Rice
- 1 tablespoon chopped fresh parsley
- 1 ounce of fresh rosemary
Instructions
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In a 6-qt. stockpot, cook whole chicken fryer in 4 quarts of water for 1 hour until chicken is completely cooked.
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While chicken is cooking, on the side, saute’ onions and celery in 1 tablespoon of butter until vegetables are limp and transparent for about 5-7 minutes.
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Remove chicken from pot and save water (chicken stock).
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Add cream of chicken soup, celery and onions, salt, pepper and thyme to chicken stock and boil for about 20 minutes.
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Add chopped carrots and cook until tender for 5 minutes.
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Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-size pieces. Return meat to stockpot and bring to a boil.
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Add rice and cook for five minutes, then add pasta and cook for 8 more minutes. Reduce heat to simmer and add fresh parsley, fresh rosemary, stir and remove soup from heat.
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Stir in parsley. Adjust seasoning if needed with salt and pepper.
Recipe Notes
Yield: 10 servings (3-1/2 quarts). Per serving: Calories: 323; Total Fat: 11g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Cholesterol: 68 mg; Sodium: 681mg; Carbohydrate: 31g; net Carb: 24g; Dietary Fiber: 7g; Sugar: 6g; Protein: 25g
