Chicken Noodle Soup with Rutabaga |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Our Test Kitchen simmered up a winner with this warm and welcoming, full-flavored soup. Itâs colorful, packed with wintry root vegetables and goes together in a flash! Ingredients:
3 medium carrots, chopped |
1 medium onion, chopped |
1 celery rib, chopped |
2 teaspoons butter |
4 cups reduced-sodium chicken broth |
1 medium rutabaga (about 1-1/2 pounds), peeled and cut into 1/2-inch cubes |
1/2 teaspoon salt |
1/4 teaspoon dried thyme |
1/8 teaspoon dried marjoram |
1/8 teaspoon pepper |
2 cups uncooked yolk-free noodles |
2 cups cubed cooked chicken breast |
1/3 cup minced fresh parsley |
Directions:
1. In a large saucepan or Dutch oven, saute the carrots, onion and celery in butter until tender. Add the broth, rutabaga, salt, thyme, marjoram and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Add noodles; cover and simmer 20 minutes longer or until noodles are tender. Stir in the chicken and parsley; heat through. Yield: 6 servings.
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