Speedy Chicken Noodle Soup

By EdieK

Ingredients

• 2-pound rotisserie chicken
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 medium yellow onion, diced
• 1 pound frozen blend of peas, carrots and corn kernels
• 2 quarts chicken broth
• 1 cup elbow pasta
• Salt and ground black pepper
• 1/2 cup chopped fresh parsley

Details

Servings 6
Adapted from therecord.com

Preparation

Step 1

1. Remove the meat from the chicken, then use your fingers to pull any large pieces into bite-size chunks. Set aside.

2. In a large saucepan over medium-high, heat the oil. Add the garlic powder, cumin, paprika and thyme. Heat the seasonings for 30 seconds, then add the onion. Sauté for 5 minutes, then add the frozen vegetables. Sauté for another 5 minutes. Add the broth and bring to a simmer.

3. Add the pasta and cook for 7 to 8 minutes, then add the chicken meat and return to a simmer. Season with salt and pepper, then stir in the parsley. Serves 6.

4. Nutrition information per serving (values are rounded to the nearest whole number): 490 calories; 150 calories from fat (33 per cent of total calories); 17 g fat (4 g saturated; 0 g trans fats); 140 mg cholesterol; 30 g carbohydrate; 50 g protein; 4 g fibre; 910 mg sodium.