20 Minute Chicken Noodle Soup
As some of you know, my husband has a busy work schedule that means he's on calls all hours of the day, and often traveling all over the country at the last minute. Mix that with a massive home renovation that we're living through and you can imagine the stress that builds. All of this is to say that he recently woke up with a terrible sore throat and all I could think was, I need to make chicken soup! I was going to be gone for most of the day but wanted to leave him with something nourishing and warm for lunch so I did a quick scan of the fridge and pantry and was able to whip a simple soup up out of all things I had on hand. For starters, I usually have a few shredded chicken breasts in my fridge each week, they're a handy snack and protein on the go and something my husband likes as well. As much as I would love to eat entirely fish based there are certain items we still consume on a lesser scale than before because life happens and I'm all about moderation.
So I had the shredded chicken, now for the stock, veg, & starch.
Something I ALWAYS have in the pantry is a jar of Better than Boullion ( you can buy chicken, turkey, or veg based) and you simply add a spoonful to boiling water for instant yummy stock. Check.
Next, I remembered I had some carrots I hadn't used up from last week that I didn't have a set plan for, I quickly peeled and chopped 3 of those, veggie: check
Lastly, I could either go the REALLY easy route which would have been good (TJ's 3 minute frozen rice) or TJ's brown rice and quinoa fusilli which cooks up in 8 minutes. Starch: check.
Bring a pot of water (enough to boil the pasta) to a boil with one large spoonful of Better Than Boullion. Add the carrots & pasta once the water boils. Boil for 8 minutes until pasta is done (carrots should be cut pretty small so they'll be cooked by then too). Once done, turn it down to a simmer and add a few heaps of shredded chicken to warm through.
Serve up hot or put in the fridge to heat up later.