Chicken Noodle Soup
Ingredients
The soup base
-
2
quarts
chicken broth or stock
-
1
cup
diced celery
-
1
cup
diced carrots
-
½
cup
diced onion
-
1
each
bay leaf
-
¾
teaspoon
dried parsley
-
¼
teaspoon
dried thyme
The noodles and chicken
-
8 to 12
ounces
homestyle egg noodles
-
2
cups
cooked diced or shredded chicken
Seasoning
-
to taste
salt
-
to taste
pepper
Instructions
- Combine the broth, celery, carrots, onion, bay leaf, parsley, and thyme in a pot and bring to a simmer.
- Cook covered until the vegetables are tender, about 8-10 minutes.
- Stir in the noodles and cook according to package directions until al dente.
- Add the chicken and cook for another 1-2 minutes.
- Season with salt and pepper to taste, then serve.
Nutrition Facts (estimated)
Servings
6
Calories
255
Total fat
4g
Total carbohydrates
32g
Total protein
22g
Sodium
1226mg
Cholesterol
71mg
You might also like