20 Minute Chicken Noodle Soup
Chicken Noodle Soup doesn't have to take all day. I love repurposing leftover rotisserie chicken for a delicious soup and easy meal!
- 1 red or yellow onion diced
- 1 cup diced mushrooms
- 1 carrot peeled & diced
- 1 stalk celery diced
- 1 clove garlic
- 2 cups rotisserie chicken diced
- 1 bay leaf
- 3/4 teaspoon dried Italian seasoning
- pinch red pepper flakes
- 1 cup frozen peas
- 1/2 lemon & 1 tablespoon fresh parsley minced
- 4 cups chicken stalk
- 1/2 cup angel hair pasta broken into 1/2 pieces or other small pasta of choice
- 1 tablespoon olive oil
- 1 tablespoon butter
Heat the pan over medium high heat on the stove, add the butter & olive oil. Dice the onion & mushrooms. When the oil is hot & bubbly, add the onion & diced mushroom to the stock pan. Dice the carrots and celery and add them also. Add the bay leaf, Italian seasoning and red pepper flakes. Stir and saute. Add the garlic and chicken stock. Increase to high heat and bring to a boil.
When the pot is boiling, add the pasta - cook according to package directions (in my case using the angel hair pasta, it was about 6 minutes). Add the diced chicken the last 1 minute of cooking. It will only need to warm thru.
Remove from heat when the timer is up for the pasta. Stir in the frozen peas. Add fresh lemon juice and minced parsley. Stir again & serve.