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| Chicken Vegetable Noodle Soup |
Ingredients
1- rotisserie chicken from your local store. You will use 1/2 for this recipe. Remove all the meat from bones discarding bones and skin. Freeze the remaining meat for future use.
1- 16 oz pkg frozen mixed vegetables (corn, beans carrots and limas)
2- 32 oz boxes of chicken broth
1 envelope Sazon Goya seasoning
1 1/2 cup tri-colored Rotini noodles precooked
1 tbs basil
2 bay leaves
1 celery stalk cut into 3rds
1 green onion, whole
Directions:
Boxed or canned sock is quick and simple, and you can leave out the next step if you like. But, I feel like the extra ingredients put a little extra kick into the stock and make it a little more "homemade" like. To begin, pour your stock into a large pot. Add the celery, onion, basil, bay leaf and Goya Sazon seasoning. Bring to a boil and then reduce to a simmer.
In a separate pan cook your rotini noodles according to package directions. Once they are cooked pour out the water, pouring the noodles into a strainer. Run them under cold water until they are cool. This stops the cooking process. Reserve to the side for now.
While the stock is simmering and noodles are cooking remove the skin and bones from the chicken. You will only use half so freeze the other half for future use. Once you have separated the chicken cut it into bite size chunks and add to the stock. Next add the frozen vegetables and let simmer for about 30 minutes.
Finally, remove the celery, onion and bay leaf. Add noodles and cook for about 5 more minutes until the noodles are warm. Enjoy!
Chef's Secret:
Goya Sazon seasoning is a must in every spice drawer. I use it in rice, soups, and many other recipes. It is found in the Spanish/Mexican food section of your grocery store. Besides the great flavor it also adds a saffron yellow color without the expense of saffron. The boxes come with envelopes inside. You should always keep some on hand to spice up a dish.
