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Old-Fashioned Chunky Chicken Noodle Soup

Total Time

Prep/Total Time: 25 min.

Makes

2 servings

When winter holds me in its icy grip, I rely on this hearty chicken soup to warm me right down to my toes. It's just like the one Grandma used to make—full of veggies and rich flavor. —Sharon Skildum, Maple Grove, Minnesota

Ingredients

  • 1/4 cup diced carrot
  • 2 tablespoons diced celery
  • 2 tablespoons chopped onion
  • 1 teaspoon butter
  • 2-1/2 cups reduced-sodium chicken broth
  • 2/3 cup diced cooked chicken
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • Dash pepper
  • 1/2 cup uncooked medium egg noodles
  • 1 teaspoon minced fresh parsley

Directions

  1. 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.

Nutrition Facts

1-3/4 cups: 167 calories, 6g fat (2g saturated fat), 55mg cholesterol, 511mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 16g protein.

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