Thursday, October 4, 2007

Chicken Noodle Soup

1 package boneless, skinless chicken breasts, cooked and shredded into small pieces
6 cups chicken stock (rough guess.. you can probably use more if you want to make a bigger batch)
1 1/2 tsp sea salt (IF you think it needs it; canned stock is probably salty enough as it is)
1/2 tsp ground black pepper
2 sprigs rosemary
2 cloves garlic, smashed
4 oz sliced mushrooms
4 oz sliced carrots
4 oz green pepper, cut into small pieces
8 oz mini penne pasta
fresh parmesan cheese for grating over the bowls when you're ready to serve it.

1. Put the chicken stock, salt, pepper, rosemary, garlic, and shredded chicken in a large pot and bring to a simmer.
2. Add the carrots and pasta, and let cook until the pasta is almost cooked through, then add the rest of the vegetables. Continue cooking until the vegetables are tender and the pasta is completely cooked.

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