Chicken soup with pasta / noodles

2015-11-13

Simple to make, always a favorite, especially for sick people.
See also: vermicelli chicken soup.

This is what you need for 4 quarts:

2 chicken legs
1 package knorr vegetable mix
OR better:
- 2 carrots, peeled, sliced thin
- ½ onion, diced
- 1 leek white, cut small
3 oz vermicelli / fideo / other pasta
or a package of Ramen noodles.

Pic1: chicken soup with vermicelli / fideo

Pic2: start cooking
Pic3: the chicken soup is ready

Make the chicken soup first:

Combine the chicken legs and vegetables in a 6-qt pot.
I used a dry vegetable mix.
Add water. (Pic2)
Bring to a slow boil on low heat.
Add S&P to taste.
Simmer for 20-30 minutes until the chicken is done. (Pic3)
Pull / shred the meat and reserve most of it for a chicken salad or other dish.
Leave the bones and some meat in the soup for additional flavor.
Simmer another 30 minutes.

Pic4+5: vermicelli / fideo pasta
Pic6+7: ramen noodles

For pasta:

For Ramen noodles:

remove from the heat and add the noodles.
Do not add the enclosed flavor package if you already used the dried vegetable mix. That would double up on MSG
Wait 3 minutes and serve. Serve and enjoy.

If you keep this soup overnight, remove and store the noodles separately.
Otherwise they’ll keep absorbing liquid and will become too mushy.