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Chicken Noodle Soup

Posted by Bradley47 | 8:51 PM |

Ingredients:

  • 2 1/2 to 3 pound chicken, quartered
  • 1 large onion, diced (1 1/2 cup)
  • 2 carrots, cut in 1-inch pieces (1 cup)
  • 2 ribs celery, cut in 1-inch pieces (1 cup)
  • 2 1/4 cans (14.5 ounces each) reduced-sodium chicken broth
  • 4 ounces Dreamfields Spaghetti cuts, broken into 1-inch pieces
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice (1/4 lemon)
  • salt and freshly ground black pepper
Directions:

In a large pot over high heat, bring chicken, onion, carrots, celery and broth to a boil. Reduce heat to low and simmer covered until chicken is cooked through, about 35 minutes.Meanwhile, bring a pot of salted water to a boil.
Cook spaghetti according to package directions.Pour soup through a strainer into a smaller pot. Discard the vegetables and place chicken in refrigerator. When cool enough to handle, remove chicken from bone, cut into 1/3-inch cubes and return to pot with spaghetti, zest, juice, salt and pepper to taste. Over high heat bring to a simmer to heat through, about 3 minutes.

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