Ingredients
Scale
- 1 Cup of Mrs. Miller’s Old Fashioned Medium Noodles
- 2 TBS Butter
- ⅓ Cup of Mrs. Miller’s Chicken Soup Base
- 8 Cups of Water
- 1 medium Onion, diced
- 3–4 Carrots, chopped
- 2 Stalks of Celery, chopped
- 1 TBS Kosher Salt
- 1–2 Parmesan Rinds, cut into pieces
- 1 Clove Garlic, pressed
- 2 Cups Cooked Chicken, shredded
- Kosher Salt + White Pepper
- Zest of 1 Lemon + 2 TBS Lemon Juice
- Shaved Parmesan + Parsley, for topping
Instructions
- Combine Mrs. Miller’s Chicken Soup Base with water in a pot, then heat and add chunks of parmesan rind. Lower the heat to medium-low and let simmer for 50-60 minutes, stirring often to ensure the cheese isn’t sticking to the bottom. You should see steam billowing off the pot but no visible bubbling in the stock. Strain the broth, and set aside for now.
- To the same soup pot, add the butter and sauté the diced onion, carrots, and celery with a pinch of salt for 7 minutes.
- Add the garlic and sauté for 1 minute.
- Add prepared stock and bring to a simmer.
- Add the shredded chicken and pasta and cook for 6-7 minutes or as indicated on the package, stirring often to keep the pasta from sticking.
- When the pasta is done, turn off the stove, add the lemon zest and juice. Taste and adjust with salt as desired, you shouldn’t need too much more.
- Serve warm topped with Parmesan and parsley on top.
- Prep Time: 15 Minutes
- Cook Time: 1 hour 30 Minutes