Use leftover chicken pieces to make this flavourful and hearty chicken noodle soup. A perfect meal for a rainy day or when it's time to clean out the fridge.
INGREDIENTS:
2-3 carrots, chopped
2-3 celery ribs, chopped
1 onion, cut into wedges
3-4 mushrooms, cut into bite-sized pieces (if desired)
5 cups low-sodium chicken broth
2 cups chicken, bite-sized pieces
1 cup dried short pasta
1 Tbs Rick's Rub Tuscan seasoning
1/2 Tbs Rick's Rub Original seasoning
optional: 1/2 cup fresh parsley, chopped
METHOD:
Serve with fresh crusty bread
Serves 4
2-3 carrots, chopped
2-3 celery ribs, chopped
1 onion, cut into wedges
3-4 mushrooms, cut into bite-sized pieces (if desired)
5 cups low-sodium chicken broth
2 cups chicken, bite-sized pieces
1 cup dried short pasta
1 Tbs Rick's Rub Tuscan seasoning
1/2 Tbs Rick's Rub Original seasoning
optional: 1/2 cup fresh parsley, chopped
METHOD:
- In a large pot, saute carrots, celery, onion, and mushrooms, until tender and onions are translucent
- Add chicken broth to pot. Bring pot to a simmer and add chicken pieces
- Add Rick's Rub Tuscan and Rick's Rub Original seasonings to soup. Adjust seasonings to taste
- Add dried pasta while soup is lightly boiling and allow to cook until pasta is al dente
- Take soup off of the heat and stir in fresh parsley, if desired
Serve with fresh crusty bread
Serves 4
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