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Chicken Noodle Soup with Multigrain Buns and Caesar Salad

Chicken Noodle Soup with Multigrain Buns and Caesar Salad
PREP TIME
15 min
COOK TIME
15 min
YIELDS
6 servings
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Ingredients

½
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
¼
tsp tsp celery salt
¼
tsp tsp poultry seasoning
¼
tsp tsp and fresh ground pepper
½
tsp tsp Mrs. Dash Original Seasoning
¼
tsp tsp hot chili sauce
1
tsp 1 tsp prepared garlic
1
tsp 1 tsp Worcestershire sauce
1
tsp 1 tsp soy sauce
2 ½
cup cups small fusilli pasta
Caesar salad kit (12 oz or 350 g)
Parmesan cheese (optional)
6 4-6
multigrain buns
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Directions

Step 1

Cut roaster chicken in half with a large knife.

Step 2

Remove meat from half the roaster, chop or break into pieces and place in crock-pot.

Step 3

Finely chop onion and celery adding to pot as you cut.

Step 4

Rinse carrots in a colander under cold water, then add to pot.

Step 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.

Step 6
Step 7

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…

Step 8

Toss in the pasta and set your timer for 15 minutes!

Step 9

Arrange lettuce on serving plates.

Step 10

Grating a little Parmesan or cheddar over salad is a really nice touch for appearance and taste.

Step 11

Serve with multigrain buns.

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