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Prep Time: 15 Minutes Cook Time: 28 Minutes |
Ready In: 43 Minutes Servings: 4 |
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found this recipe in Redbook - easy & good. Ingredients:
2 (26 ounce) cartons reduced-sodium chicken broth (6 cups) or 2 (26 ounce) cartons broth (6 cups) |
2 cups water |
3 large carrots, peeled and thinly sliced |
3 small parsnips, peeled and thinly sliced |
3 stalks celery, thinly sliced |
1 large onion, finely chopped (3/4 cup) |
3 1/2 cups cooked shredded chicken (about 1 pound) |
1/2 lb extra-wide egg noodles (about 6 cups) |
2 tablespoons minced parsley |
2 teaspoons kosher salt |
1/2 teaspoon fresh ground black pepper |
Directions:
1. in a 5- to 6- quart soup pot, bring stock, water, carrots, parsnips, celery, and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes.
2. Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender. Stir in parsley, salt, and pepper. Ladle into bowls.
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