Hooky Soup


  • 1 tablespoon canola oil
  • 2 ribs celery, chopped
  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 8 cups reduced-sodium chicken broth
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 3 cups whole-wheat egg noodles
  • 3 cups rotisserie chicken, coarsely chopped
  • 1 tablespoon fresh parsley, minced


  1. In a 6-quart stockpot, heat the oil over medium-high heat.
  2. Add the celery, the carrots, and the onion to the oil and cook, stirring, until they are tender, about 5-7 minutes.
  3. Add the broth, the basil, and the pepper to the veggies and bring it to a boil
  4. Stir the noodles into the soup and cook until they have reached al dente according to the package directions.
  5. Stir the chicken and the parsley into the soup and cook until the chicken is heated through.
  6. Serve



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