Parts of the Whole

Friday, April 6, 2012

**Food Friday** Whole Grain Chicken Noodle Soup

My first foray into domesticity was making my own chicken stock. I do it at least once a month using the leftovers from a rotisserie chicken that I've torn apart. It's the one things that makes me feel like, yes I can do this. What better way to use said chicken stock (and any leftover chicken) than to make some good ol' fashioned chicken noodle soup? And...drum roll please...it's my own recipe! Well I guess it is; it's pretty standard, but hey it's mine!

WHOLE GRAIN CHICKEN NOODLE SOUP

1 cup chopped celery
1 cup chopped carrots
3/4 cup chopped onion
2 cups chopped cooked chicken
1/3 box of Barilla 100% Whole Grain Penne
3 cups chicken broth
1 1/2 cups water
4 cloves minced garlic
1 Tbl fresh parsley
salt and pepper to taste

Bring broth and water to boil with veggies and garlic. Turn heat to low and simmer for ten minutes or until veggies are tender. Add chicken and parsley; heat thru. Add pasta and cook for an additional 15 minutes or until pasta is at desired doneness.
 
I love the penne (have been trying to work more whole grains in and as long as Husband doesn't complain, which he didn't because I'm not sure he even pays attention to what he puts in his mouth, I'll carry on) in this soup and it made up enough that I can take some to work and put some in the freezer to eat after a run in the rain (which so far, in the five weeks since I've started running again has been all of them). Maybe I'll eat some after my nap.

What's your favorite thing to use chicken broth in?