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Chunky Chicken Noodle Soup Recipe

Chunky Chicken Noodle Soup Recipe

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. My kids love carrots, so I always toss in extra. —Coleen Martin, Brookfield, Wisconsin
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6 servings

Ingredients

  • 1/2 cup finely chopped carrot
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1 teaspoon butter
  • 6 cups chicken broth
  • 1-1/2 cups cubed 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

  • 1. Saute the carrot, celery and onion in butter in a Dutch oven 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.

Nutritional Facts

1 serving (1 cup) equals 126 calories, 4 g fat (1 g saturated fat), 40 mg cholesterol, 1,370 mg sodium, 9 g carbohydrate, 1 g fiber, 14 g protein.