Quick Chicken Soup-Candace

Full of down-home flavor, this classic chicken noodle soup can be on your table in 20 minutes or less.

Total: 20 minutes

Yield: 6 servings (serving size: about 1 cup)

Ingredients

2 cups water

1 (32-ounce) carton fat-free, less-sodium chicken broth

1 tablespoon olive oil

1/2 cup prechopped onion

1/2 cup prechopped celery

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 medium carrot, chopped

6 ounces fusilli pasta

2 1/2 cups shredded skinless, boneless rotisserie chicken breast

2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH for 5 minutes.

2. While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, salt, pepper, and carrot; sauté 3 minutes or until almost tender, stirring frequently. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.

Kitchen Notes

Heat the broth mixture in the microwave to jump-start the cooking. Meanwhile, sauté the aromatic ingredients in your soup pot to get this dish under way. Though we like the shape of fusilli, you can also make this soup with wide egg noodles, rotini, or even orzo. *I used Ramen noodles and the chicken flavor packet that came with it, one half of the packet for each package of ramen noodles that you use.

Nutritional Information

Calories:

237

Fat:

4.8g (sat 1g,mono 2.4g,poly 0.9g)

Protein:

22.9g

Carbohydrate:

23.9g

Fiber:

1.7g

Cholesterol:

50mg

Iron:

1.8mg

Sodium:

589mg

Calcium:

28mg