CSF Chicken Noodle Soup

Rene Petropolis

Servings: people

Calories: 280cal

200 grams Extra Broad Egg White Pasta (Dry Noodles) No Yokes Brand. Can be found at most grocery stores in the pasta aisle on the bottom shelf. It comes in a bag.
1 lb Cooked Chicken Breast 16 oz. Shredded Rotisserie Chicken Breasts, skin removed. It is best to purchase a chicken from Costco or Sam's Club as they are large enough for 16 oz. Otherwise, bake raw chicken breasts and shred them after cooking.
200 grams Carrots Sliced into 1/4 inch or so coins. (use baby carrots if you prefer so you don't have to peel them)
200 grams Celery Sliced into 1/4 or so inch pieces
100 grams Raw White Onion Chopped or diced
1 cube Chicken Flavor Bouillon Knorr brand or your favorite. Can be found in the soup aisle of most grocery stores.
10 grams Garlic Paste 2 tbsp, Gourmet Garlic Brand. It can be found in most grocery stores in the refrigerated produce section. You can sub two minced garlic cloves if you prefer.
1 tsp Ground Black Pepper more or less to taste
14 grams butter 1 tbsp. Kerrygold brand, salted or your favorite brand.
1 tsp Dried Parsley more or less to taste
8 cups Low Sodium Chicken Broth 2 boxes at 32 oz each. Swanson brand or your favorite.
1/2 tsp salt more or less to taste (optional).

Chop carrots and celery and set aside. Dice white onion and set them aside as well.
Lightly spray a large pot with avocado oil (or another high temp cooking oil of your choosing) and set stove top to Medium Heat.
Add the butter into the oil sprayed pot and place all of the cut veggies into the pot to cook until soft (2 -3 minutes, stirring while cooking)
Next, add the garlic paste, ground pepper and salt. Stir to combine.
Pour the boxed chicken broth into the pot.
Crumble the bouillon cube into the pot and stir. Raise the temperature to High heat.
Once the soup comes to a boil, add the egg white noodles. Boil for 9-10 minutes.
After the noodles are cooked and soft, adjust the temperature to Low Heat.
Shred cooked chicken breast (I like to use skinless rotisserie chicken breasts for ease) and add it to the soup.
Add parsley flakes, stir and turn off the heat. Add a serving to a bowl and ENJOY!
NOTES: 6 Servings per pot of soup. Each serving is approx 435 grams.