Chunky Chicken Noodle Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A nice hearty recipe. Freezes well. Sometimes I add a little minced garlic. It tastes good and is a nice soup for colds and flu and easy to prepare. I usually use chicken already prepared from the freezer and you can substitute dried carrots, onions and celery for fresh veg. Ingredients:
1/2 cup diced carrot |
1/4 cup diced celery |
1/4 cup chopped onion |
1 teaspoon butter |
6 cups chicken broth, chicken -i use swanson's low sodium, low fat |
1 1/2 cups diced cooked chicken |
1 teaspoon salt, optional-personally, i think the broth has enough salt (optional) |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried thyme |
1/2 teaspoon dried parsley |
1/8 teaspoon black pepper |
1 1/4 cups uncooked small egg noodles |
Directions:
1. In a large saucepan, sauté fresh carrots, celery, and onions in butter until tender.
2. Add broth and chicken. Bring to a boil and then reduce heat and add noodles. Cook for 10 minutes and then add seasonings. Cook for 5 minutes longer. Makes 6 servings.
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