One-Step Chicken Noodle Soup

This soup takes a few (well, a lot of) short cuts, but it's perfect for when you're either in a hurry or under the weather--or both.

Author: Chef John from foodwishes.com

Date: 02/17/2017

Prep Time: 15 min

Cook Time: 30 min

Yield: 4 servings

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Ingredients

4 cup chicken stock
1 lb raw or cooked chicken meat, cut into bite-sized pieces
0.5 cup dried fusilli (corkscrew) pasta
1 onion, finely minced
1 carrot, very thinly sliced
2 tsp ketchup
1 sprig fresh thyme
Black pepper, to taste
Cayenne pepper, to taste
2 tbsp flat-leaf parsley, roughly chopped

Instructions

Place chicken pieces in a saucepan. Add fusilli, onions, celery, and carrots, ketchup, thyme, salt, and cayenne pepper. Pour chicken broth into pan.
Place pan over medium-high heat and bring to a simmer. Reduce heat to medium-low and cook until vegetables soften and pasta is thoroughly cooked, stirring occasionally, 25 to 35 minutes. Stir in parsley before serving.

Note

Be sure to slice the vegetables very thinly. You can use other kinds of pasta, but they should be about the same size as fusilli.

Also, you can add other “medicinal” ingredients such as garlic, ginger, and hot chilies.

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