Homemade Chicken Noodle Soup
Ingredients
- 3 (14 1/2 ounce) cans fat-free less-sodium chicken broth (about 5 1/4 cups)
- 1/2 cup water
- 1 Tbs freshly-squeezed lemon juice
- 3 sprigs plus 1/4 cup minced flat-leaf (Italian) parsley
- 1 bay leaf
- 1 large clove garlic, peeled and smashed
- 1 cup baby carrots
- 1 1/2 cups uncooked vermicelli or angel hair pasta
- 1/3 cup finely chopped celery (optional)
- 2 cups bite-size chunks rotisserie chicken, skin removed
- salt and pepper, to taste
Directions
- Combine the chicken broth, water, lemon juice, parsley sprigs, bay leaf, and garlic in a medium saucepan with a lid. Stir, cover the pan, place over high heat, and bring to a boil.
- Meanwhile, slice the carrots crosswise into 1/2-inch rounds.
- When the mixture reaches a boil, lower the heat to medium and stir in the sliced carrots, vermicelli, and celery (if used). Cover the pan, leaving the top slightly ajar, and cook, stirring occasionally, until the noodles are almost tender, about 5 minutes.
- Stir in the chicken. Cover and simmer until the noodles are tender and the carrots are slightly soft, 3-5 minutes. Season with salt and pepper. Use a slotted spoon to remove the parsley sprigs, bay leaf, and garlic. Ladle the soup into bowls and sprinkle with the minced parsley.
Homemade Chicken and Rice Soup Variation: Substitute 1 cup leftover cooked rice for the vermicelli. Add the rice to the hot broth mixture when you add the chicken. Or stir 1/2 cup uncooked long-grain white rice into the boiling chicken broth mixture and cook for 5 minutes before lowering the heat to medium and adding the carrots and optional celery. Proceed with the recipe, adding the chicken when the rice is almost tender, about 5 minutes after the carrots are added.
Nutrition Facts
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