Chop your celery. PHew... that was hard!
Oooh. I love it when dinner turns out to be easy and delicious. My baby girl even loves it and she is one picky eater. This recipe makes a ton of soup but I love all the leftovers because this is one thing my baby girl will eat over and over, and I am going to take advantage of that!
Here is the recipe:
“Homemade” Chicken Noodle Soup
1 Rotisserie Chicken; shredded or chopped into bite size pieces
14 oz Fusilli Pasta
6 C Chicken Broth
2 C Carrots; chopped
1 C celery; chopped
2 T butter
Salt & Pepper to taste
1 ½ tsp Onion Powder
1 ½ tsp Garlic Powder
2 tsp Dried Thyme
1 T cornstarch combined with 1 T water
Warm butter and olive oil together in a large stock pot over medium heat. Add carrots and celery and sauté until tender. Season with salt, pepper, onion powder, garlic powder, and dried thyme.
Add chicken broth and bring to a boil. Cover, reduce heat to low and let simmer for 10 minutes.
Meanwhile in a separate pot, cook fusilli pasta until al dente, according to product instructions. Chop or shred rotisserie chicken. Add cooked pasta and chicken to chicken broth mixture. Let simmer for 5-10 minutes.
In a small bowl combine cornstarch and water and stir until cornstarch is dissolved. Add to chicken soup and let simmer for another 5-10 minutes. Test taste and adjust seasonings as needed.
Enjoy! This is delicious with sourdough bread or my fabulous French bread.