Chicken Noodle Soup
Ingredients:
- 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
Preparation:
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.
