Monday, January 25, 2010

No Fuss (Easy) Chicken Noodle Soup

This is my kind of soup....quick, easy, delicious and good for you.  When I saw this chicken soup in the recent (Jan/Feb) edition of Cooking Light magazine, I knew it would be a great weeknight meal.  It uses the convenience of rotisserie chicken that I bought at my grocery store.  I increased the recipe 1.5 times because I wanted leftovers and enough broth.  So I used 3 cups water and 48 oz. of chicken broth.  I then increased the other ingredients a little bit.  I also heated the water and broth in the saucepan instead of the microwave.  I used rotini pasta but you could use wide egg noodles, fusilli or orzo. 

This was a wonderful soup and it was enjoyed by all.


Mom's Cooking Club Lesson:  Pair this soup with some Skillet Rosemary Rolls for a satisfying meal.


Patsyk said...

Looks like a great soup for the chilly weather that we still have here!

Aggie said...

Oh that looks so good and hearty...I love soup!

Bellini Valli said...

Wouldn't I just love a big bowl of this right now Jamie:D

Carol Egbert said...

I had the flyu last week and made my version of this soup, seasoned it with lots of fresh dill and added a mixture of wild rice, brown rice and red rice. By By flu.

Bridgett said...

I love the big chunks of carrot and chicken. This would go perfect with the kind of rainy weather we are having here. It would warm us right up.

Laura said...

I thought it was great , too ! Will definitely make this again and again :)

Barbara Bakes said...

Love that the soup is loaded with noodles and chicken. The rolls look fabulous! What a great meal!

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