Chicken Noodle Soup, "no Broth". Ala Rachael Ray!
Total Time: 35 mins
Preparation Time: 20 mins
Cook Time: 15 mins
Ingredients
- Servings: 4
- 1 rotisserie-cooked chicken
- 2 tablespoons olive oil
- 1 medium onion, sliced thin
- 2 -3 carrots, cut into matchsticks
- 4 -5 celery ribs, cut into matchsticks
- 2 small zucchini, cut into matchsticks
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon poultry seasoning
- 1 lb wide egg noodles
- 1 tablespoon butter
- 1/2 cup italian parsley, chopped
- 0.5 (10 ounce) bag frozen peas, thawed
Recipe
- 1 remove the skin and bones from the chicken and shred the meat or cut into chunks.
- 2 saute the onions, carrots and celery in the oil until tender.
- 3 add the zucchini and the seasonings and cook for a few more minutes.
- 4 while the veggies are cooking bring a large pot of salted water to a boil and cook your noodles.
- 5 drain them well and return them to the pot.
- 6 toss them first with the butter, the add the parsley. toss well and cover to keep them warm.
- 7 add the chicken and the peas to the veggies and heat through. taste to see if more salt and pepper is needed.
- 8 place the noodles into bowls and serve the chicken_veggie mixture on top.
- 9 voila! chicken soup without broth! :-).
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