Here's a quick but tasty chicken noodle soup that'll take you through the rest of the winter!
Total Time
20min
4.5
2 Ratings
Author: Wok and Gong
Servings:
4
Ingredients
•
1/2
Onion
•
2
Carrots
•
1
stalk
Celery
•
1/2
Large
Zucchini
•
1
Tbsp
Butter
•
1
Parmesan Cheese
•
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
1.
Chop the
Onion (1/2)
.
2.
In a large pot over medium heat, melt the
Butter (1 Tbsp)
.
3.
Add the onion to the pot. Season with a bit of salt and cook for 2 minutes.
4.
Peel and chop the
Carrots (2)
.
5.
Add the carrots to the onion. Saute them together for 2 minutes.
6.
Chop the
Celery (1 stalk)
and
Zucchini (1/2)
.
7.
Add celery to the pot along with enough
Chicken Stock (to taste)
to cover the vegetables. Bring to a boil.
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.
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.
10.
Pour into bowls, and top with some
Fresh Dill (to taste)
. Serve, and enjoy!
Nutrition Per Serving
CALORIES
543
FAT
31.5 g
PROTEIN
39.1 g
CARBS
25.9 g
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