Leggy Chicken Noodle Soup
Over the winter season with everyone being sick with colds and flu I found myself craving chicken noodle soup to help give a boost to my immune system. When it comes to soup, I love to eat them but dread making them. I find a lot of recipes can overly complicated, I don’t want to slave over a stove all day to get that comforting hug of warm soup I crave. I developed this leggy chicken noodle soup that is not only quick, but comforting. I decided to use dark meat as it contains higher levels of zinc, iron and Vitamin C.
Serve with: Saltines or top with parmesan cheese.
Ingredients
- 1 bone in chicken leg
- 1 bone in chicken thigh
- 2 cups frozen mixed vegetables (corn, peas, carrots, green beans)
- 8 ounces Farfalle (bowtie pasta)
- 1 tablespoon Better than Bullion Chicken Roasted Chicken
- 2 Tablespoons butter
- salt and pepper to taste
- For: 4 servings
- Preparation: 15 min
- Cooking: 40 min
- Ready in: 55 min
Instructions
- Place leg and thigh in Dutch oven pot and pour in tap water to cover meat by 1 inch.
- Bring pot to a boil and then turn down to simmer for 15-20 minutes. Chicken will be cooked through and gray in color. Turn off the burner but leave pot on top of the stove.
- Remove leg and thigh from pot and place on cutting board to cool 5 minutes or until able to handle. Remove bones from the meat and then use two forks to shred the meat. Place meat back in pot and turn burner on to medium-high.
- Add the mixed vegetables and 2 cups tap water, bring soup to boil
- Add Boullion and pinch of salt and pepper.
- Once boiling the bowtie pasta and continue to simmer for 15 minutes.
- Add 2 tablespoons of butter at the end and cook for 5 more minutes.
- Per serving
- Energy: 368 kcal / 1538 kJ
- Fat: 10 g
- Protein: 21 g
- Carbs: 49 g
