Chunky Chicken Noodle Soup
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
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
Ingredients
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1/2 cup finely chopped carrot
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1/4 cup finely chopped celery
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1/4 cup finely chopped onion
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1 teaspoon butter
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6 cups chicken broth
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1-1/2 cups cubed cooked chicken
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1 teaspoon salt
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1/2 teaspoon dried marjoram
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1/2 teaspoon dried thyme
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1/8 teaspoon pepper
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1-1/4 cups uncooked medium egg noodles
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1 tablespoon minced fresh parsley
Directions
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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.
Nutrition Facts
1 cup: 126 calories, 4g fat (1g saturated fat), 40mg cholesterol, 1370mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 14g protein.
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