Chicken Noodle Soup is a staple weekday dinner at our house during the winter. This builds on a basic mix and is really yummy and fast. I suggest experimenting with additions, based on what you like in your soup.
1 package Wyler’s Mrs. Grass ® Homestyle Chicken Noodle Soup Mix.
You can use any mix, but this is the one I like the most as it doesn’t have as many desiccated peas or carrots in it as the others.
6 – 8 ounces left over chicken or turkey meat or 1 can canned chicken (in water)
2 cups shredded Swiss Chard or other dark leafy green
1 Herb-Ox ® Chicken Flavored Very Low Sodium Bouillon Instant Packet, or Granules. Use the low sodium, because as with any prepared soup mix you have to watch the salt.
1 cup Rotini or Gemelli pasta, cooked about 2 minutes less than package directions. I love these shapes, but you can use anything you have at hand.
Black pepper to taste.
Prepare soup according to directions. If you have low sodium or homemade chicken broth you can substitute some of that for the water. If you use just water, add a little more of the chicken bouillon.
Once the soup mix is half way done (about 10 minutes) add the turkey or chicken and the cooked pasta. With 5 minutes left to go, add the Swiss Chard, stirring thoroughly. You don’t have to use the chard, but it adds a really nice flavor, not overpowering at all. Even my husband, the king of “you’re adding what??!!” ended up really liking the chard in the soup, and dark leafy greens are an excellent food in the middle of winter.
