Chicken Noodle Soup

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6 users rated this recipe an average rating of 4.0
Makes:
4 servings
Prep:
20 mins
Cook:
15 mins
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Chicken Noodle Soup

Ingredients
4 1/2
cups chicken broth
1
cup chopped onion (1 large)
1
cup sliced carrot (2 medium)
1
cup sliced celery (2 stalks)
1
teaspoon dried basil, crushed
1
teaspoon dried oregano, crushed
1/4
teaspoon ground black pepper
1
bay leaf
1 1/2
cups dried medium egg noodles
2
cups chopped cooked chicken or turkey
 
Thinly sliced fresh basil leaves

Directions

  1. In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
  2. Stir in noodles. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Remove and discard bay leaf. Stir in chicken; heat through. To serve, ladle soup into bowls. Sprinkle each serving with basil.

From the Test Kitchen

Chicken Tortellini Soup:

Prepare as above, except substitute small broccoli florets for the celery and one 9-ounce package refrigerated cheese-filled tortellini for the noodles. Add the broccoli and 1 cup sliced fresh mushrooms with the tortellini.

Parmesan-Pesto Chicken Noodle Soup:

Prepare as directed, except substitute 1 small zucchini, halved lengthwise and sliced, for the celery; Italian seasoning for the basil and oregano; and dried small shell macaroni for the noodles. Add 2 cloves garlic, minced, to the broth mixture. Add the zucchini with the macaroni. Meanwhile, spread each of 4 slices Italian bread with 1 tablespoon refrigerated basil pesto; sprinkle each with 1 tablespoon finely shredded Parmesan cheese. Place bread slices, pesto sides up, on a baking sheet. Preheat broiler. Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts. Serve toasted bread with soup.

Nutrition Facts

(Chicken Noodle Soup)
    Per serving:
  • 241 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 77 mg chol.,
  • 1190 mg sodium,
  • 20 g carb.,
  • 3 g fiber,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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