INGREDIENTS
3/4 - 1 cup each of celery and carrots cut in 1/4 inch pieces
1 cup of cooked chicken, cut in bite size pieces (can use uncooked chicken see note below).
1/4 cup fresh parsley, finely chopped, loose packed.
Optional: In addition to or in place of parsley, 1/4 to half cup of loose packed finely chopped arugula or baby spinach can be added, just before serving.
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DIRECTIONS
I know a lot of folks think the homemade taste of chicken soup takes a long time. But, really the only thing that takes a long time is making the stock/broth. Once you have that jarred up and available homemade chicken soup takes 10-12 minutes! Store-bought broth is okay too.
4 cups of stock
half cup of noodles of choice (the Fideo are the "Lipton-Type" noodles, but broken spaghetti works too, also elbow or ‘salad' noodles, or twists.
This soup takes 10 minutes to simmer. Uncooked chicken pieces no bigger than tip of thumb size will cook in that amount of time too.
Bring stock to boil, add pasta, celery and carrots and reduce to simmer and cook for 10 minutes. If using uncooked chicken add now. If using cooked chicken add in last 2 minutes of cooking. Just before serving stir in parsley and optional arugula or top each bowl with it.
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