20 Minute Chicken Noodle Soup

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/2

Onion

2

Carrots

1 stalk

Celery

1/2

Large Zucchini

1 Tbsp

Butter

1

Parmesan Cheese

rind only

to taste

Chicken Stock

1/2

Chicken , cooked

to taste

Fresh Dill

or Other Leafy Herb

to taste

Sea Salt

2 handfuls

Fettuccine

Cooking Instructions

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Step 1

Chop the Onion (1/2) .

Step 2

In a large pot over medium heat, melt the Butter (1 Tbsp) .

Step 3

Add the onion to the pot. Season with a bit of salt and cook for 2 minutes.

Step 4

Peel and chop the Carrots (2) .

Step 5

Add the carrots to the onion. Saute them together for 2 minutes.

Step 6

Chop the Celery (1 stalk) and Zucchini (1/2) .

Step 7

Add celery to the pot along with enough Chicken Stock (to taste) to cover the vegetables. Bring to a boil.

Step 8

Reduce to a simmer and add the rind of Parmesan Cheese (1) and zucchini. Chop or tear the Chicken (1/2) into manageable pieces.

Step 9

Once vegetables are 3/4 done, add the chicken along with Fettuccine (2 handfuls) . Crush the noodles as you add them to the pot. Mix well, season with Sea Salt (to taste) and cook until pasta is done.

Step 10

Pour into bowls, and top with some Fresh Dill (to taste) . Serve, and enjoy!