I’ve been feeling a little under the weather these days, with mostly what feel like a head cold. Seemed like a good excuse to make Chicken Noodle Soup, but frankly, I didn’t feel much like cooking either so enter the “cheater” recipe for soup, using a rotisserie chicken. The ones from Whole Foods seem mostly healthy, and yes, I did have to go to the store to buy said chicken (nothing like spreading germs!) but this was ready to eat in a just a short bit. It did make me feel a bit better though, so success on that front!
1 prepared rotisserie chicken
8 cups low-sodium chicken broth
1/2 cup onion
1 cup celery
1 cup carrots
6 ounces fettuccine, uncooked + broken to small lengths
3 tablespoons fresh parsley
Remove chicken from bones and chop into bite-sized pieces. Measure 4 cups for the soup.
Pour chicken broth in a large stock pot; bring to a boil. Chop onion; slice celery and carrots. Add chicken, vegetables and noodles to stock pot. Bring to a boil and cook approximately 10 minutes until noodles are done.