Quick Chicken Noodle Soup

This is tasty, uncomplicated and flexible (wouldn't you like to meet someone like that?).  Use whichever vegetables you like - I recommend carrots, parsnips, onions and/or scallions, and mushrooms.  Pasta should be something fairly large, such as noodles,  orecchiette or fusilli.  Serve with sourdough bread.

4-6 servings
7 calculated points

Chenin Blanc, Torrontes, Verdejo

Ingredients

• 2 cups water
• 1 (32-ounce) carton fat-free, lower-sodium chicken broth {Check for Gluten}
• 1 tablespoon olive oil
• ½ cup chopped onion
• ½ cup chopped celery
• 1 medium carrot, chopped
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 6 ounces gluten-free fusilli (short twisted spaghetti)
• 2½ cups shredded skinless, boneless rotisserie chicken breast
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

1. Combine 2 cups water (or additional chicken broth) and 32 oz. chicken broth in a microwave-safe dish, and microwave at HIGH 5 minutes or heat on stovetop.

2. While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add vegetables, salt and pepper; sauté 3 minutes or until almost tender. Add vegetables and pasta to broth; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.