Thursday, February 16, 2012

Chicken Noodle Soup

Chicken Noodle Soup


  • 1 medium onion, chopped
  • 3 medium carrots, cut into 1/4-inch rounds
  • 3 celery ribs, cut into 1/4-inch thick slices
  • 3 chicken breast cut into chunks
  • 2- 48 oz carton chicken broth  low-sodium  or 1 carton broth and equivalent of 1 carton water for less sodium
  • additional water as needed as it cooks
  • 1 tsp parsley
  • 1/2 teaspoon dried thyme
  • 1/2 tsp dried bay leaves
  • 1 tsp black pepper
  • 1 tsp minced jarred garlic
  • 2 cups whole wheat wide noodles
  • Chopped fresh parsley, for garnish


Simmer 1 carton of chicken broth and all other ingredients except noodles on medium heat until carrots and celery are tender crisp, (about 8  minutes of moderate boiling), add noodles and cook until noodles are tender, add additional broth or water as needed to keep good amount of broth.

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