After-Work Chicken Noodle Soup
This is a really nice soup but had a little more garlic flavor
than I like so I will cut back a little next time. I cooked the vegetables
a little before adding the noodles. This was posted by Philip Flynn
(TheLivingCookbookRecipeCollection).
Recipe By : bettycrocker.com
Serving Size : 4 Preparation Time: 0:10
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cut-up rotisserie or other cooked chicken
2 medium stalks celery -- chopped (1 cup)
2 medium carrots -- sliced (1 cup)
1 medium onion -- chopped (1/2 cup)
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cloves garlic -- finely chopped
7 cups Progresso® chicken broth -- (from two 32-oz cartons)
1 cup uncooked wide egg noodles -- (2 oz)
In 3-quart saucepan, heat all ingredients except noodles to boiling. Stir
in noodles. Heat to boiling; reduce heat.
Simmer uncovered 8 to 10
minutes, stirring occasionally, until noodles and vegetables are tender.
Recipe Source: bettycrocker.com
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