Friday, October 26, 2012

{soups-salads-and-salad-dressings} 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

This recipe is:

Quick

 

 

    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

    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.


Originally published as Chunky Chicken Noodle Soup in Quick Cooking September/October 1998, p60


Tip

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it's time to serve, I add the noodles to the amount of soup I'm going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
 
 
 
 
 
 

             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Recent Activity:
Another Great Group of *~ Beth ~*
.

__,_._,___

No comments:

Post a Comment