Chicken Noodle Soup Recipe
1 SugarRoti Chicken Nu Spice Package
3 tablespoons olive oil or ghee (clarified butter)
1 medium yellow onion, finely chopped (approx. 2 cups)
2 carrots, thinly sliced (approx. 2 cups)
2 celery stalks, thinly sliced (approx. 2 cups)
1 lb. rotisserie chicken, shredded or cut into ½ inch cubes
1 cup pasta (we recommend orzo, or rotini)
8 cups water (or your favorite broth)
1 medium serrano chili, sliced or finely chopped (remove seeds for a milder spice)
¼ cup fresh parsley, finely chopped
Heat oil in a large pot over medium heat. Add SugarRoti Chicken Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
Add onions, serrano, carrots, and celery and sauté until tender, scraping the bottom of the pan (4-5 min).
Add chicken, pasta, and water. Bring to a boil. Reduce heat to medium-low and simmer (25-40 min).
Remove chili pepper, bay leaves, cardamom pods, cinnamon sticks, and cloves. Garnish with parsley before serving.