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.
Total Timeunder 1 hour
Recipe Coursemain course
Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free
Type of Dishchicken soup, hot soup, soup
- 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
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.
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