Chunky Chicken Noodle Soup
Quick Cooking
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Marjoram and thyme come through nicely in this old-fashioned soup that tastes just like Grandma used to make. "You can modify the recipe to include vegetables your family enjoys," notes Food Editor Coleen Martin. "My kids love carrots, so I always toss in extra."
SERVINGS: 6
CATEGORY: Soup
METHOD: Other stovetop
TIME: Prep/Total Time: 25 min.
Ingredients:
- 1/2 cup diced carrot
- 1/4 cup diced celery
- 1/4 cup chopped onion
- 1 teaspoon butter
- 6 cups chicken broth
- 1-1/2 cups diced cooked chicken
- 1 teaspoon salt
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1/8 teaspoon pepper
- 1-1/4 cups uncooked medium egg noodles
- 1 tablespoon minced fresh parsley
Directions:
In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley. Yield: 6 servings.