No one is hungry when they have a cold, but we do love to slurp up some soup. This is my go to soup when someone comes down sick in the house and I just don’t have time to slave over a pot all day long. You can thicken the soup if you like, my kids like it either way, and I bet you could toss this all in a slow cooker for an even easier day of cooking.
1 (32-ounce) carton chicken stock
2 cups water
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon salt and pepper
1 medium carrot, chopped
1 or 2 cups pasta for noodle soup or rice (adjust the amount of stock/water to the amount of pasta your using as this is going to be used to cook the pasta)
2 1/2 cups shredded skinless, boneless chicken breast
2 tablespoons chopped fresh flat-leaf parsley
Combine 2 cups water and chicken stock in large pan, and heat through. Add Pasta if you having them and bring to a boil, cook till almost al dente (7-8 minutes) Or add cooked rice. To short cut the cooking time of carrots and celery, heat in another pan for a couple minutes till almost tender and then add it to the pasta and broth.
Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley. *I add more stock once in awhile, as well as add peas for a change*
You have Chicken soup in under 30 minutes!