This is a WONDERFUL chicken noodle soup recipe that I got from my friend, Jen. It's an old family recipe of hers, and so the measurements and amounts here were just her best guess, and about what I've arrived at, though you may choose to alter them some for your family.
Ingredients:
1 chicken breast cut in half horizontally
2 stalks celery, sliced
2 carrots, sliced
1 onion, diced
1/2 tsp. salt, divided
1 tsp. parsley, divided
1 can diced tomatoes
5 c. chicken stalk
5 oz. any kind of pasta
Preparation:
Place chicken, celery, carrots, and onion in a large pot over medium and season with salt and parsley. Saute until chicken is cooked through. Remove chicken from the pot and set aside. Add can of tomatoes and chicken stalk, and bring to a boil, then reduce heat to simmer. Use immersion blender to partially blend the vegetables in the soup, until soup reaches your desired thickness. Chop or shred chicken and then return it to the soup, and add pasta. Cover and simmer 7-10 minutes until pasta is done. Serve immediately!
Tip: If you do not have an immersion blender, remove some of the vegetables to blend in a food processor after sauteing them (before adding chicken stalk).
Serves 4
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