I make myself dinner using tools other than the microwave or toaster oven maybe two nights a week, but a new section in Cooking Light magazine caught my eye recently. Let’s Cook! aims to ‘help busy folks [prepare] healthier meals for their families’ by offering recipes for ‘simple, kid-approved meals without any fuss.’ In other words, it’s a good place to start if you live alone and have plenty of time but lack both patience and determination.
This is their recipe for chicken noodle soup — it makes six servings. I didn’t cut the ingredients in half because I like big portions and soup is one of the few dishes I like left over.
- 1 1/2 tablespoons canola oil (olive oil works too)
- 1 1/2 cups thinly sliced carrot
- 1 cup finely chopped onion
- 2/3 cup thinly sliced celery (I substituted peas, adding them in step 4 instead of step 1)
- 2 cups water
- 1 32-oz container chicken stock
- 1 tsp dried thyme or 3 fresh thyme sprigs
- 6 oz (about 2 cups) rotini
- 12 oz rotisserie chicken, shredded (I just used the breast meat of a 2-lb chicken)
- 3/4 tsp salt
- 1/4 tsp black pepper
- Saute the carrot, onion, and celery in the oil over medium-high heat for about five minutes.
- Add the chicken stock and water to a pan and bring to a boil (the magazine suggests microwaving the stock and water for five minutes first if you want to cut down on time).
- Add the thyme and pasta, turn the heat to medium, and allow pasta to cook for 8 minutes. Don’t use extra rotini even if you also love simple carbs and think there isn’t enough! The pasta will absorb a lot of the liquid.
- Add chicken, salt, and pepper. The soup is ready when the chicken is heated through.