10-Minute Chicken Noodle Soup

A sin­gle chick­en can’t lay an egg OR a noo­dle. It needs to be mar­ried first.

  • Ingre­di­ents:
  • 1 49-oz. can of chick­en broth
  • 14 tsp. unfla­vored gelatin
  • 12 cup chopped onion
  • 12 cup shred­ded car­rot
  • 1 bone­less, skin­less chick­en breast half, cut into 12 inch pieces
  • 9 oz. refrig­er­at­ed fresh angel-hair pas­ta, cut in half
  • 1 tbsp. fresh chopped Ital­ian pars­ley or 1 tsp. dried pars­ley

Com­bine broth and gelatin in a large saucepan.

Heat to sim­mer­ing, stir­ring occa­sion­al­ly. Add the onion, car­rot, and chick­en and sim­mer about 5 min­utes, until veg­gies are just ten­der.

Add pas­ta and pars­ley and sim­mer about 1 minute until pas­ta is cooked.

Makes 6 serv­ings.