Chicken Noodle Soup
Great soup to have 1-2 days after Slow Cooker Whole Chicken and making Homemade Chicken Broth in the slow cooker
Equipment
- 1 Large pot
- 1 Carrot Peeler
Ingredients
- 1 Tbsp Oil
- 1 medium Yellow Onion
- 2 sticks Celery
- 4 medium Carrots
- 1 medium Bell Pepper (Red, Yellow or Orange)
- Leftover Chicken from Slow Cooker Whole Chicken or 2-3 chicken breasts
- 6 cups Chicken Broth home-made broth recommended
- 1 package Rotini or Shell Pasta 340-450 grams; gluten free
- 4 oz Spinach 100 grams
- 1 Tbsp Italian Seasoning
Instructions
- Dice onion and celery. Peel carrots, chop carrots and bell pepper into small pieces. Remove stems from spinach and coarsely chop.
- Heat 1 Tbsp. of oil on medium heat. Add onions and cook until slightly browned. Add celery and carrots and cook for 5 minutes.
- If using chicken breasts instead of leftover chicken, cut chicken breasts into ½-1 inch pieces and add to pot. Stir until chicken is mostly cooked.Otherwise, add leftover chicken to the pot.
- Add red peppers, chicken broth and pasta to the pot. Bring to a boil and then simmer on low heat until pasta is cooked (approx. 10-12 minutes).
- Add spinach and Italian seasoning.