Jess’ Chicken Noodle Soup
Our favorite soup! I’ve perfected this recipe, having made it countless times over the years. The key: follow these steps. I add a dash of turmeric to get a nice golden color. Comforting, low-fat, simple and delicious. Keeps in fridge for 2 days.
Time
Prep: 5 minutes
Cook: 25 minutes
Ingredients
2 tablespoons olive oil
1/2 small onion, chopped
3 large carrots, peeled and sliced
3 stalks of celery, sliced
2 32-oz (8 cups) chicken broth cartons
1/4 tsp Italian seasoning
1/4 tsp garlic powder
Dash of tumeric powder
12 ounces dried pasta or noodles (one package)
1.5 lb chicken breasts, thawed or frozen, cut into 1-inch bites (if thawed, I use scissors to cut it into the pot for less cleanup)
big handful of fresh flat-leaf parsley leaves, chopped
Salt, pepper, cayenne pepper and/or red pepper flakes
Directions
In an 8-quart pot, heat the oil and sauté onions over medium-high heat for 2 min. Add the Italian seasoning, cook for 2 min. Add celery, cook 1 min. Add chicken, sprinkle with salt and pepper, garlic and dash of cayenne pepper, and cook for 4 minutes.
Add the chicken broth and carrots. Cover and raise heat to high. Bring to a boil.
Add the pasta and parsley. Bring to a boil. Reduce heat to medium-low and cook for 10 minutes, or until noodles are soft.