That’s SO Jenn’s Shortcut Chicken Noodle Soup

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My mother makes the best chicken soup around. The real, homemade kind with a stock made from bones, full of skinny egg noodles, fresh herbs and matzah balls. The good, Jewish penicillin stuff. I never even attempted to make my own, knowing she does it best…until yesterday’s storm hit. The snowy day called for a good bowl of it, and there was no way I was leaving the house to pick up all the ingredients. My next best bet? A little shortcut.

I pulled together inventory from my pantry and fridge, utilizing fresh veggies left from this weekend’s beer cheese soup, boxed broth, dried spices and pre-cooked chicken. For a little experiment, I boiled the carrots, celery and pasta together, which was not only successful, but also saved time and pots.

Whole wheat rotini and lean white meat make this simple supper a healthy, affordable way to feed your family!

Ingredients:

Serves 2-4

1 quart chicken broth

1 cup water

3/4 cup chopped carrots

1/2 cup chopped celery

1 cup whole wheat rotini

4 oz. seasoned, cooked white meat chicken

1 bay leaf

1/2 teaspoon dried parsley

1/2 teaspoon dried dill

1/2 teaspoon kosher salt

Instructions:

Chop carrots.

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And celery.

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Pour stock into a large pot.

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Add vegetables.

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Bring to a boil.

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Toss in bay leaf.

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Throw in pasta.

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Pour in water.

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Season with dill,

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Parsley,

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and kosher salt.

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Reduce heat to low and chop chicken.

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Add chicken to the pot.

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Simmer for a few minutes. Although it totally looks like it’s still boiling in this picture…

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Remove bay leaf.

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Eat and enjoy during the next snowstorm!

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