- 1 tablespoon canola oil
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 8 cups reduced-sodium chicken broth
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 3 cups uncooked whole wheat egg noodles (about 4 ounces)
- 3 cups coarsely chopped rotisserie chicken
- 1 tablespoon minced fresh parsley
- In a 6-qt. stockpot, heat oil over medium-high heat. Add celery, carrots and onion; cook and stir 5-7 minutes or until tender.
- Add broth, basil and pepper; bring to a boil. Stir in noodles; cook 12-14 minutes or until al dente. Stir in chicken and parsley; heat through. Yield: 8 servings (3 quarts).
Reviews forCold-Day Chicken Noodle Soup
"Very good - needs a little extra broth. This is very favorable."
"This soup is SO flavorful!! The entire family loved it . . . thanks for sharing!"
"I've made this type of chicken soup recipe for years only without the basil and it's always delicious. Sometimes I use a small amount of thyme instead of parsley but the parsley brings a nice refreshing lightness to the soup; and I use fresh chicken to add nutrients as well as a touch of vegetable broth. Have it always when anyone or myself get a cold and it's so comforting!"
"So good and so easy! It was exactly what we needed on this cold, rainy day!"
"This soup is very good!"