A perfect remedy for a Spring cold. This Chicken Noodle Soup will be ready in under 60 minutes. I used stars, but you can use rice or any favorite small pasta.
6-8 cups of water
1 Chicken leg quarter
1 cup of star or any small soup pasta
1/2 small onion (chopped into small pieces)
1 garlic clove
2 medium carrots (thinly sliced)
2 stalks celery (Chopped into small pieces)
2 chicken boullion cubes
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
Parsley for garnish
Bring water to a boil in a medium pan. Add the chicken, onion, garlic, 1 celery, salt, and bouillon cubes. Let come back to a boil, cover and let cook for 45 minutes on medium heat.
After the 45 minutes remover the chicken from pan. When cool, remove the meat from the bone and chop into small pieces.
Add the chicken back into the soup along with the pasta, remaining carrot, celery, pepper flakes, and black pepper. Cook on medium uncovered for about 10 minutes.
If you want a thinner soup, add more water and let it come to a boil. Taste and add seasonings to your taste.
Serve with parsley flakes and more red pepper flakes if desired.