Directions for: Chicken Noodle Soup with Multigrain Buns and Caesar Salad
Ingredients
of a precooked roaster chicken from the grocery store (2.2 lb or 1 kg) Freeze other half for another time
1 1 onion
2 stalks 2 stalks celery
2 cup 2 cups frozen sliced carrots
2 pkg 2 large tetrapaks chicken broth, low sodium (60 oz or 1.8 L)
4 cup 4 cups water
tsp tsp celery salt
tsp tsp poultry seasoning
tsp tsp and fresh ground pepper
tsp tsp Mrs. Dash Original Seasoning
tsp tsp hot chili sauce
1 tsp 1 tsp prepared garlic
1 tsp 1 tsp Worcestershire sauce
1 tsp 1 tsp soy sauce
2 cup cups small fusilli pasta
Caesar salad kit (12 oz or 350 g)
Parmesan cheese (optional)
6 4-6 multigrain buns
Directions
1. Cut roaster chicken in half with a large knife.
2. Remove meat from half the roaster, chop or break into pieces and place in crock-pot.
3. Finely chop onion and celery adding to pot as you cut.
4. Rinse carrots in a colander under cold water, then add to pot.
5. Add to pot in this order; chicken broth, water, spice, hot chili sauce, garlic, Worcestershire, and soy. Stir together and store overnight in the fridge.
6. Return center pot with cover to the outer crock and set on low heat. Cook between 5-10 hours.
When you get home for supper
7. Toss in the pasta and set your timer for 15 minutes!
8. Arrange lettuce on serving plates.
9. Grating a little Parmesan or cheddar over salad is a really nice touch for appearance and taste.
10. Serve with multigrain buns.
See more: Slow Cook, Pasta, Dinner, Vegetables, Lunch, Poultry, Soup, Chicken, Salad, Quick and Easy