Chicken Noodle Soup
“This is the perfect bowl of soup whether you’re feeling under the weather or are just craving something warm and comforting.” - Chef Lawrence Lau, Food Development Chef de Cuisine
Ingredients
- 1 tablespoon Canola oil
- 1/2 cup Carrots diced
- 1/2 cup Celery diced
- 1/2 cup Elbow macaroni
- 1 cup Cooked chicken breast, thigh, and drum or a mixture of light and dark
- 2 cans Maika'i Chicken Broth
- Salt
- Pepper
Instructions
- Boil about 3 cups of water in a sauce pot and season with salt until water tastes like the ocean.
- While water is coming to a boil, cut vegetables, chicken, and measure elbow macaroni.
- Once water is boiling, add elbow macaroni and boil for 6 minutes (set a timer).
- Strain the elbows once cooked and discard the water, reserve noodles.
- In a separate sauce pot, heat 1 tablespoon canola oil and sweat (cook without color) the carrots and celery. Add two cans of chicken broth once the vegetables are tender and bring the soup to a quick boil, reduce heat to a simmer.
- Once simmering add elbow macaroni and diced chicken. Simmer for about 5-10 minutes or until the macaroni is tender. Adjust seasoning with salt and pepper. Serve immediately.
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