Chicken Noodle Soup

By á-7912

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

Step 1

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.