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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Yummy comfort food for a crisp fall day, cold winter evening or a pick me up when feeling run down, this soup goes well with buns or bread fresh from the oven and is a great way to use left over roasted or grilled chicken Ingredients:
1 large carrot peeled and chopped into bite sized pieces |
1 - 2 stalks celery chopped into bite sized pieces |
1/2 med onion finely chopped |
1 clove of garlic |
1 tsp butter or lite cooking oil |
dash salt & pepper |
1- 1 1/2 litres sodium reduced chicken stock |
2 cups water |
1 cup diced cooked chicken |
1 398ml can diced tomatoes |
3/4 cup soup noodles (my kids like the rings) |
Directions:
1. In large stock pot melt butter over medium heat
2. add onion, carrot, celery and garlic - saute until onions just go clear
3. add salt & pepper
4. add chicken stock, water, chicken, and tomatoes
5. bring soup to a boil then reduce heat and let simmer for 30 - 40 minutes or until veggies reach desired tenderness
6. add soup noodles at last 6-7 minutes of cooking (or longer if using larger pasta)
7. serve in large soup bowls with fresh bread or buns
8. *my kids like to add frozen peas at the table as it helps to cool down the soup without adding the water from an ice cube & it is a fun way to add veggies
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