Читать книгу Debbie Macomber's Cedar Cove Cookbook - Debbie Macomber - Страница 32

T his classic soup is made easy by using a precooked rotisserie chicken. You’ll need one small roasted chicken for the soup.

Serves 6

2 tablespoons olive oil

1 small onion, finely chopped

2 large carrots, peeled and very thinly sliced

1 stalk celery, thinly sliced

1 teaspoon fresh thyme or ½ teaspoon dried whole thyme

8 cups reduced-sodium chicken broth

3 cups shredded meat from a purchased rotisserie chicken

3 ounces wide egg noodles (about 1 cup dry)

¾ cup frozen peas (about half of a 10-ounce box)

Salt and pepper

Chopped fresh parsley leaves, for garnish

1. Warm oil in a large saucepan or soup pot over medium heat. Add onion, carrots, celery and thyme; cook 8 minutes, until softened, stirring occasionally. Pour in broth, shredded chicken and about 2 cups water. Bring to a simmer; let cook 5 minutes, until vegetables are tender and flavors combine.

2. Add noodles and peas; cook about 8 minutes, until noodles are tender. Season with salt and pepper and garnish with parsley.

TIP

Because the recipe calls for a large amount of chicken broth, use the reduced-sodium variety.