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Chunky Chicken Noodle Soup
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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
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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |