The traditional chicken noodle soup dates back when Campbell’s first introduced the ‘Chicken with Noodles’ soup in 1934. Although not confirmed that it completely cures the common cold, the chicken noodle soup does help reduce flu-like symptoms. Slurp!
Total Time
20min
4.5
2 Ratings
Author: Chef'd
Servings:
2
Ingredients
•
1
pckg
(32 oz)
Chicken Base
•
4
oz
Baby Pasta Shells
•
1/2
cup
Green Peas
•
1/2
tsp
Salt
•
1/4
tsp
Ground Black Pepper
•
2
Tbsp
Oil
•
4
cups
Water
•
1
stalk
Celery
•
1
Carrot
•
1
clove
Garlic
•
1
Chicken Breast
•
as needed
Baguettes
(optional)
Cooking Instructions
1.
Peel and dice Carrot (1). Slice carrot and Celery (1 stalk) into 1/4 inch pieces. Mince Garlic (1 clove), set all aside.
2.
Pat dry Chicken Breast (1) with paper towels. Season with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp).
3.
Heat a medium saucepot over medium-high heat with Oil (1 Tbsp). When the oil is hot, add the chicken and sear on each side for 4 minutes; until fully cooked.
4.
Remove from pan and allow to cool. Once cool, carefully pull chicken apart into medium torn sized pieces. Set aside.
5.
In the same medium saucepot over medium-high heat, add Oil (1 Tbsp) to the pan. Add carrot, celery, and garlic. Sauté for 3 to 4 minutes, stirring occasionally.
6.
Add Water (4 cups) with the Chicken Base (1 pckg); stir until combined and bring to a boil. Add Baby Pasta Shells (4 oz) and cook for 4 minutes.
7.
Add the chicken and Green Peas (1/2 cup) with Salt (1/2 tsp), bring back to a quick boil. Remove from heat and keep warm until plating.
8.
Preheat oven to 400 degrees F (200 degrees C).
9.
Using your hands, moisten outside of Baguettes (as needed) with a little bit of water. Place in oven directly on wire rack and bake for 3 minutes. Remove from oven and hold for plating.
10.
Ladle chicken soup into two bowls with equal portions. Serve with the baguette on the side. Enjoy!
Nutrition Per Serving
CALORIES
1210
FAT
15.2 g
PROTEIN
26.6 g
CARBS
203.3 g
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