Chicken Soup for the Tummy
Chicken soup warms your core and soothes your tummy. It’s a great one-pot dish for study groups or a small get-together after a late-night party. The chicken for this recipe can be from a leftover roasted chicken or pieces that are already cooked and seasoned. If you use spaghetti for the noodles, break each strand into three pieces.
CostInexpensive
Total Timeunder 1 hour
Kid FriendlyYes
Recipe Coursemain course
Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free
Mealdinner
Type of Dishchicken soup, hot soup, soup
Ingredients
- 1 cup spinach
- 2 stalks celery
- 1 small onion
- 1 carrot
- 1 tbsp butter or cooking oil spray
- 1 lb uncooked noodles of your choice, egg noodles preferred
- 2 cups cooked chicken
- 8 cups chicken stock
- Salt and pepper to taste
- 2 sprigs fresh parsley, chopped, or 2 tsp dried, for garnish
Instructions
-
Chop the spinach into bite-sized pieces. Cut the celery and onion into ¼-inch dices. Cut the carrot into ½-inch-thick rounds. Chop the fresh parsley.
-
Melt the butter in a soup pot over medium heat, or use cooking oil spray. Add the onions and celery, cooking until the onions start to brown. Stir often so heat can circulate.
-
Add the spinach to the pot. Cook until it’s fully wilted and mixed with the other vegetables.
-
Put the vegetables, noodles, cooked chicken, and chicken stock into pot. Cook over medium to high heat until the stock boils, then turn heat to low.
-
Let simmer for 15 to 20 minutes, until the noodles and carrots are soft. Use a fork to check if they are done.
-
Add salt and pepper to taste.
-
Sprinkle with the chopped parsley and serve hot.
2013 Kitchenability, Inc.
